Cashew, Herb, Tomato Pizza with Almond Flour Crust

18 95 555
Ingredients Minutes Calories
Prep Cook Meals
20 min 1 h 15 min 1
Cashew, Herb, Tomato Pizza with Almond Flour Crust
Health Rating

Ingredients for 1 meal

Click here to show original

1/2 cup Almond meal/flour
3/4 clove(s) Garlic (minced)
1/2 tbsp Basil, fresh (minced)
1/8 tsp Sea salt
1/10 tsp Black pepper (fresh ground)
1/10 cup Olive oil
0 Water, filtered
1/4 cup Cashew nuts, raw (soaked in warm water 30 min.)
3/4 clove(s) Garlic (minced)
3/4 tbsp Lemon juice (fresh squeezed)
1/2 cup Basil, fresh (diced)
1/2 tbsp Parsley, fresh (diced)
0 cup Water, filtered (Plus additional to thin if necessary)
1/8 tsp Salt
1/2 medium Heirloom tomatoes (sliced into 1/4 inch pieces)
1/8 cup Cherry Tomatoes (sliced in half)
1/10 Olive oil (for drizzling)
1/2 Basil, fresh (roughly chopped)

Instructions


Place the sliced tomatoes in a single layer on paper towels. Sprinkle with salt and let rest for about 10 minutes. Flip the tomatoes and place on another layer of paper towels. Sprinkle with a little more salt and keep aside until ready to use.

Preheat the oven to 400F. Grease a 9 inch pie plate with plenty of oil. In a mixing bowl, stir together the almond meal/flour, garlic, basil, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18-20 minutes.

Prepare the cashew herb sauce by draining and rinsing the soaked cashews. Place the garlic, lemon juice, basil, and parsley in a food processor. Process until finely chopped. Add the cashews, 1/4 cup water and salt. Process until it reaches the consistency of a thick ricotta cheese (add more water-1 teaspoon at a time-until desired consistency) Taste test and adjust seasonings as needed.

Remove the pre-baked pie crust from the oven. Spread a medium-thick layer of the cashew-herb sauce over the crust (there will be leftovers!) then layer with the sliced tomatoes (after patting them dry). Sprinkle with fresh basil, salt + pepper. Drizzle the whole pie with a little olive oil and place back in the oven for 40-45 minutes, or until the crust is dark brown and the tomatoes are lightly shriveled. If the crust is becoming dark brown too early, place a layer of tin foil over the crust to prevent burning.

Remove from the oven and let the pie cool for 25 minutes before slicing and enjoying.

Nutrition Facts

Per Portion

Calories 555
Calories from fat 364
Calories from saturated fat 53
Total Fat 40 g
Saturated Fat 5.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.1 g
Monounsaturated Fat 26.1 g
Cholesterol 0 mg
Sodium 606 mg
Potassium 948 mg
Total Carbohydrate 26.7 g
Dietary Fiber 2.4 g
Sugars 4.5 g
Protein 20.8 g

Dietary servings

Per Portion


Meat Alternative 3.0
Vegetables 0.9

Energy sources


Pygal16%421.77010451383984117.8292745342970474%365.80487340456057281.594231222059211%351.2637963419548112.0886431221672316%74%11%CarbohydratesFatProtein