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Nut-free Pizza with ‘Roasted’ Veg Recipe


4 to 8


For the rub:
  • 160ml (5½fl oz) extra virgin olive oil
  • 1 tbsp dried mixed Italian herbs
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp chilli powder or ½ tsp cayenne pepper
  • ½ tsp Himalayan salt
For the pizza bases (makes 2):
  • 300g (10½oz) courgettes, peeled and chopped
  • 1 white onion, chopped
  • 60ml (2¼fl oz) extra virgin olive oil
  • 60ml (2¼fl oz) lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp Himalayan salt
  • 240ml (8¼fl oz) gluten-free porridge oat flakes
  • 130g (4½oz) coconut flour
  • 100g (3oz) ground flaxseeds


1. To make the pizza bases, combine all the ingredients, except the porridge oats, coconut flour and flax, in a food processor until smooth. Add these remaining ingredients and process again to combine. Divide the mixture into 2 equal parts, place each portion on a teflex sheet and use a soft spatula to manipulate each mound into a classic round pizza-base shape.

2. Aim for a thickness of approximately 1cm (½in), but you can make your pizza bases even thinner to speed up the dehydration process. Tidy up the edges, making them as smooth or as rugged as your heart desires.

3. Dehydrate at 48ºC for 8 hours. Flip over the bases onto mesh trays, peel off the teflex sheets and return to the dehydrator for another 12 hours.

4. Combine the rub ingredients in a bowl, add the prepared vegetables and stir well with a wooden spoon until the veggies are evenly coated.

5. Distribute the coated vegetables across teflex sheets and dehydrate at 48ºC for 2-4 hours. Set the timer, and check the veggies from time to time – you don’t want to be chewing on dried-up snacks. Instead, you want veggies with body and bite.

6. Assemble the pizza just before serving, so the ketchup doesn’t moisten the bases too much and make them soggy. Smear ketchup over the bases. Slice each base into 4, 6 or 8 pieces. Load the slices with the veggies, scoop on blobs of the creamy cheese, top with olives and sprinkle with basil leaves.

Creamy cultured cheese



1. To make the creamy cultured cheese, combine the ingredients in a blender on a high setting until creamy. Line a colander with a folded cheesecloth or a nut bag and scoop the mixture onto the cloth or into the nut bag.

2. If using cheesecloth, fold the cloth edges over the mixture and turn over the parcel, ensuring no mixture can seep through the cloth edges. If using a nut bag, twist the loose ends to seal it, place the parcel inside another nut bag and twist to seal again.

3. Position a small plate over the cheese in the colander and carefully put a weight on top. Place the colander on another plate to catch the ‘whey’, then set aside somewhere draught-free for 24-48 hours to allow the culturing process to take place. Serve, or transfer into a sealable jar and store, refrigerated, for up to 2 weeks.


Makes enough to fill a 1 litre (1¾ pints) jar



Put all the ingredients in a blender and blend with a tamper until you have a thick, smooth paste. You may need to pulse a few times and stop to check and adjust the seasoning. Transfer to an airtight container and refrigerate for up to 4 weeks.

Photography: Charlie McKay. Recipe courtesy of The Uncook Book by Tanya Maher (£16.99, Hay House UK) The book is available to purchase via Amazon.

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