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Buckwheat flatbread pizza with beetroot hummus and cashew cheese
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5 from 3 votes

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!
Course Appetizer, Main Course, Snack
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Beetroot, Buckwheat, Hummus, Pizza, Plant-based
Prep Time 1 hour
Cook Time 12 minutes
Author Niki Webster

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.

Notes

1 serving