Quinoa Flour Pizza with Cashew Cheese, Figs & Rocket

Quinoa Flour Pizza with Cashew Cheese, Figs & Rocket

by Nikki Webster June 28, 2017

An unbeatable vegan and gluten-free pizza from Nikki Webster of Rebel Recipes, made with our organic quinoa flour and bursting with Mediterranean flavour. Perfect for a light summer meal.

Finding a recipe for a good gluten-free pizza crust is a challenge. This delicious rustic pizza, made with our quinoa flour, is topped with a rich tomato sauce and packs a punch of Mediterranean flavour with toppings of cashew cheese, figs and rocket.

Serves 1-2.


  • 2 cup Quinoa Flour
  • 180ml Warm Water
  • 1 tsp Quick Yeast
  • 2 tsp Honey
  • 2 tblsp Olive Oil
  • 2 tblsp Ground Linseed / Flaxseed
  • 1 tsp Sea Salt
  • Garlic Granules (optional)
  • 1 tsp Chilli Flakes (optional)
For the tomato sauce
  • 1 Onion, roughly chopped
  • 2 tbsp Olive Oil
  • 3 Cloves Garlic
  • 4 Large Tomatoes, roughly chopped
  • ½ tsp Himalayan Salt
  • Black Pepper
  • Sprinkle Chilli Flakes
For the cashew cheese
  • 1 cup Cashews (soaked for at least 1 hour)
  • ¼ cup Water
  • ¼ cup Nutritional Yeast
  • 2 tbsp Lemon Juice
  • 2 cloves Garlic (optional)
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • Pinch Himalayan salt and black pepper
  • 2 cups Mushrooms
  • Handful Rocket


  1. Toast the quinoa flour in a large sauce pan on a low heat for 10 minutes – stirring frequently
  2. Add all the dry ingredients to a large bowl and mix then add in the water, honey and olive oil.
  3. Knead for 5-10 minutes. Leave to rest for at least 30 minutes in the bowl. This amount will make one large or two smaller pizzas.
  4. Line your baking tray/trays with baking paper and grease with oil. Pop the dough onto the tray and shape into a round or square.
  5. Bake for 12 minutes then remove from the oven, pop on the tomato sauce and toppings and bake again for approx 8 minutes.
  6. Finally top with the figs and rocket
To make the tomato sauce
  1. To make the tomato sauce, add the onions and oil to a saucepan and cook on a medium heat for 5 minutes until soft. Add the garlic and cook for a further minute.
  2. Next add the tomatoes and turn up the heat for a couple of minutes. Turn down the heat a little and simmer for 20 minutes until reduced down.
  3. Season with salt, pepper and chilli flakes.
To make the cashew cheese
  1. Add all the ingredients to your food processor then blitz until smooth and creamy.

Nikki Webster
Nikki Webster


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