Buckwheat Flatbread Pizza with Beetroot Hummus and Cashew Cheese

A healthy and delicious pizza option — a naturally gluten-free buckwheat flour base with tasty beetroot hummus and creamy cashew cheese — simple but so tasty!
Buckwheat flatbread pizza with beetroot hummus and cashew cheese

I love pizza! And this is my absolute favourite – a big buckwheat flatbread pizza base with earthy and nutty beetroot hummus, topped with creamy cashew cheese, olives, toasted walnuts and peppery rocket.

I’ve posted so many pics of this on my Instagram account because this is one of my all-time favourite quick and easy meals, especially when I’ve just got home from work, starving and want something super tasty!

So for all you lovelies who have asked for the recipe, here it is! Finally, in one place rather than on separate posts.

Enjoy!

Love and hugs Niki xx

The Recipe

Buckwheat flatbread pizza with beetroot hummus and cashew cheese

Buckwheat Flatbread Pizza with Beetroot Hummus and Cashew Cheese

A healthy and delicious pizza option - a naturally gluten-free buckwheat flour base with tasty beetroot hummus and creamy cashew cheese - simple but so tasty!
Prep time: 1 hour
Cook time: 12 minutes
1 serving
5 from 3 votes

Ingredients

For the cashew cheese

  • 1 cup cashews soaked for at least 1 hour
  • ¼ cup water
  • ¼ cup nutritional yeast
  • 2 tbs lemon juice
  • 2 cloves garic
  • 1 tsp wholegrain mustard
  • Pinch Pink Himalayan Salt and black pepper

For the buckwheat flatbread

  • 1/2 cup buckwheat flour
  • 1 tsp olive oil
  • 1/2 tsp baking powder
  • Pinch black pepper
  • 1 tsp Pink Himalayan Salt
  • 1/4 cup water

For the beetroot hummus

  • 200 g of cooked beetroot or 1 pack of organic vac packed beetroot
  • Juice of 1 lemon
  • 2 peeled garlic cloves
  • 1-2 tbsp tahini
  • 1 tbsp olive oil
  • Hand full of toasted walnuts or hazelnuts
  • 1/2 tsp. cumin seeds
  • Pink Himalayan sea & pepper

Toppings

  • Toasted walnuts
  • Olives
  • Rocket

Instructions

To make the cashew cheese

  • Really easy. Just add all the ingredients to your food processor and blitz until smooth and creamy.

The make the flatbread pizza base

  • To make the buckwheat flatbread; pre-heat a griddle pan (or frying pan) so that its nice and hot.
  • In a bowl, mix the flour, oil, baking powder, salt & pepper and then add the water. Mix to form a dough and knead a little so that it comes together and then divide into two.
  • On a floured chopping board, roll out the dough and then place on a griddle pan (griddle pans work the best as you get lovely charred stripes on the flatbread, but a frying pan also works).
  • The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is charring and cook on the other side a minute longer.

To make the beetroot hummus

  • Pre-heat the oven to gas Mark 4 and then place your nuts on a baking tray to toast slightly (this should take approx 5 minutes, keep your eye on them to make sure they don’t burn). Allow to cool.
  • If using pre cooked beetroot, drain the beetroots and then tip them into your blender.
  • Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
  • Blitz until smooth (approx 2 minutes). Season to taste.

To make the pizza

  • Pre-make the cashew cheese and beetroot hummus.
  • Griddle you flatbread them top with lots of beetroot hummus, cashew cheese, olives, walnuts and peppery rocket.
Print Recipe

I'd love to hear your comments…

  • Jamie
    7 years ago Reply

    5 stars
    Hey Niki!

    Thanks for sharing the recipes 🙂 After trying countless recipes, this was by far the easiest to execute. To the point and easy to follow directions. The flatbread turned out perfect.

    Have a great holiday 🙂

    Sincerely,

    Jamie

    • Niki
      3 years ago Reply

      Hi Jamie, I’m so glad that you liked the recipe. Thank you so much! Niki xo

  • Laila Hopkins
    7 years ago Reply

    Hi Nikki, this recipe looks delicious. Do you think the flat breads will be able to be frozen?

    • Niki
      7 years ago Reply

      Hi Laila
      I haven’t tried, but I don’t think they would be at their best when defrosted.
      What I do like to do is make a bigger batch of the dough and keep it in the fridge wrapped up or in a container until I need it.
      Love Niki xxx

  • Jenny
    7 years ago Reply

    5 stars
    Wow! We had the buckwheat flatbread pizza with beetroot hummus & cashew cheese for lunch yesterday, it is sooo tasty, we loved it and it’s easy to make! Truly grateful to have found your site Niki, will be using many more of your vegan recipes I’m sure and plan to tell all my friends and family about your site too! Thanks.

  • Dee
    8 years ago Reply

    I love how you describe the steps and prep so carefully Niki, really thoughtful of you! I think I need pizza now! Thanks for sharing! Dee xx.

  • Darlene
    8 years ago Reply

    I used the flatbread recipe to make a more traditional pizza and really loved it! Thanks for posting. The flatbreads made a decent gluten free pizza!

    • Niki
      8 years ago Reply

      Hi Darlene
      So glad you like it!
      I do the same all the time…
      Love Niki xxx

  • Sonia
    8 years ago Reply

    5 stars
    I’ve made these yesterday, and added mushrooms as I had a few in the fridge that had to be used, it was absolutely delicious, thanks a lot for this colourful and easy recipe!

    • Niki
      8 years ago Reply

      Hi Sonia
      So glad you like my recipe! One of my favoured..
      Best wishes
      Niki xxx

  • Tiina @myberryforest
    8 years ago Reply

    Suddenly I have a bad pizza craving, wonder where that came from 🙂 This looks amazing Niki!! xoxo

    • Niki
      8 years ago Reply

      Yay!
      I always seem to have a pizza crazing! Grr
      Thanks so much Tiina!
      Love Niki xxx

  • Maja Brekalo
    9 years ago Reply

    Niki, your pizzas are the best! I love buckwheat flour in baked goods

Let me know what you think below…

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