Fresh, flavorful, gluten-free pizza with romesco, thick cut tomato, watercress and creamy macadamia ricotta.
No reason to miss pizza after transitioning to a vegan diet! Macadamias and cashews make brilliant cheeses and there are endless vegan toppings you can try. And even better if it’s gluten-free!
Today I threw together a delicious thin crust pizza with a smokey almond romesco, fresh macadamia ricotta, oven roasted tomatoes and spicy watercress.
Romesco is such a versatile sauce-it can be used for pizza, as a dip for crudite and flatbread. It’s rich flavor complements the mildly tangy macadamia ricotta. Toss it in pasta, use it as a substitute for hummus, or serve with freshly cut carrots and cucumbers.
Romesco, Macadamia and Watercress Pizza
Prep time
Cook time
Total time
Delightfully light and healthy gluten free pizza with smokey almond romesco, macadamia ricotta and watercress
Author: Rachel Carr
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4 individual pizzas
Ingredients
FOR THE SAUCE
- 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
FOR THE PIZZA CRUST
- 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)
FOR THE MACADAMIA CHEESE
- 1 cup macadamia nuts, soaked 24 hours and rinsed
- 2 Tablespoons lemon juice
- 1 teaspoon sea salt
Instructions
- 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.
For the macadamia cheese:
- Process the ingredients in a food processor until crumbly, adding water little by little as needed to keep the mixture moving.
For the crust:
- 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.
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Instead of bread we can substitute corn chips for a fantastic gluten free experience!