Romesco, Macadamia and Watercress Pizza
Recipe type: Appetizer
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 individual pizzas
Delightfully light and healthy gluten free pizza with smokey almond romesco, macadamia ricotta and watercress
  • 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
  1. For the sauce:
  2. 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.
  3. Place the sauce ingredients into a blender and puree until smooth.
For the macadamia cheese:
  1. Process the ingredients in a food processor until crumbly, adding water little by little as needed to keep the mixture moving.
For the crust:
  1. 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.
  2. Knead until fully incorporated and form into a ball. Allow to sit covered in plastic for 1 hour.
  3. When ready, roll out onto a floured board with a rolling pin into desired shape.
  4. Preheat oven to 350 degrees.
  5. Place the rolled crust onto a greased baking tray.
  6. Top with sauce and sliced tomatoes.
  7. Bake for 15 minutes or until crust is done.
  8. 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