Pizza with Olives, Spinach, Cashew Cheese and Marinara (gluten-free, Dairy Free)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 22.26 g | (23 %) | ||
| Fat | 26.71 g | (23 %) | ||
| Carbohydrates | 94.57 g | (63 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.08 g | (10 %) |
| Vitamin A | 262.17 mg | (32,771 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.24 mg | (10 %) | ||
| Vitamin B₁ | 1.09 mg | (109 %) | ||
| Vitamin B₂ | 0.77 mg | (70 %) | ||
| Niacin | 7.83 mg | (65 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 59.65 μg | (20 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.83 μg | (4 %) | ||
| Vitamin B₁₂ | 0.73 μg | (24 %) | ||
| Vitamin C | 41.3 mg | (43 %) | ||
| Potassium | 830.54 mg | (21 %) | ||
| Calcium | 136.62 mg | (14 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 7.52 mg | (50 %) | ||
| Iodine | 0.42 μg | (0 %) | ||
| Zinc | 2.51 mg | (31 %) | ||
| Saturated fatty acids | 4.07 g | |||
| Cholesterol | 0 mg |
Ingredients
- For the dough
- 400 grams gluten-free pastry Pastry flour
- 1 packet Dry yeast
- 1 tsp salt
- 1 Tbsp olive oil
- For the marinara sauce
- 2 garlic cloves
- 1 dried chili pepper
- 1 Tbsp olive oil
- 1 can chopped Tomatoes (about 400 g, drained)
- 1 tsp sugar
- salt
- 2 sprigs oregano
- 1 handful Basil
- For the topping
- 50 grams black Olives (pitted and sliced)
- 1 handful baby Spinach
- 150 grams Cashews
- 2 tsps Nutritional yeast
- ½ tsp salt
- 3 tsps lemon juice
Preparation steps
For the dough, mix gluten-free flour, yeast and salt and stir in about 200 ml (approximately 3/4 cup) lukewarm water and oil and knead to a smooth dough. Add a little flour or water if necessary.
Line two baking sheets with parchment paper. Divide dough and shape into four balls and place two dough balls on each baking tray. Cover and let rise for about 20 minutes.
For the marinara sauce, peel garlic and finely chop chile peppers. Heat oil in a pan and saute garlic until translucent and add tomatoes and sugar and season with about 1 rounded tablespoon salt. Rinse oregano, shake dry and pluck leaves from stem and stir into sauce. Cover and reduce heat and simmer for about 30 minutes. Rinse basil, shake dry and pluck leaves and cut into strips. Stir into sauce.
Preheat oven to 200°C (approximately 400°F) convection.
Knead dough and roll out each into a circle and place one (or more) on baking sheets lined with parchment paper. Brush dough with marinara sauce. Spread olives over sauce. Rinse spinach in cold water and spin dry and place on olives.
For cashew cheese, puree cashews, nutritional yeast, salt and lemon juice in a blender. Pulse blender until cashew mixture becomes coarse crumbs. Sprinkle cashew cheese over pizza and bake in preheated oven for about 15-20 minutes until cheese is toasted.
