Romesco, Macadamia and Watercress Pizza
Author: Rachel Carr
Recipe type: Appetizer
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 4 individual pizzas
- 4 bell peppers, roasted
- 4 cloves garlic
- ½ cup slivered almonds
- 1 teaspoon apple cider vinegar
- 1 teaspoon smoked paprika
- ¼ cup olive oil
- 1¼ teaspoon salt
- 1 package Bob’s Red Mill gluten free pizza crust
- 3 teaspoons ground flax
- 1½ cups warm water
- 2 Tablespoons olive oil
- 1 package yeast (it comes in the pizza crust bag)
- 1 cup macadamia nuts, soaked 24 hours and rinsed
- 2 Tablespoons lemon juice
- 1 teaspoon sea salt
- For the sauce:
- Roast the red bell peppers in a 350 F oven in an oiled roasting dish for about 15-20 minutes or until the pepper skins have browned.
- Place the sauce ingredients into a blender and puree until smooth.
- Process the ingredients in a food processor until crumbly, adding water little by little as needed to keep the mixture moving.
- Mix the flax and the warm water together and allow to sit for 10 minutes. Add this mixture to the pizza crust mix along with the olive oil and salt.
- Knead until fully incorporated and form into a ball. Allow to sit covered in plastic for 1 hour.
- When ready, roll out onto a floured board with a rolling pin into desired shape.
- Preheat oven to 350 degrees.
- Place the rolled crust onto a greased baking tray.
- Top with sauce and sliced tomatoes.
- Bake for 15 minutes or until crust is done.
- For the last 5 minutes of baking, add the crumbled macadamia cheese. After it's out of the oven, right before serving, top with watercress.
Recipe by Plant Craft at https://www.rachelcarr.com/gluten-free-vegan-pizza/
3.5.3208