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Autumn vegetable pizza
25 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 551
  • Fat about 28g
  • Carbohydrates about 57g
  • Protein about 12g
This is needed
This is needed for 2 people
  • 40 g cashew nuts
  • 4 dl almond drink
  • 0.5 tbsp olive oil
  • 0.5 tbsp lemon juice
  • 1 tbsp baking powder
  • water, boiling
  • 0.25 tsp salt
  • a little pepper
  • 1 pizza dough, rolled into a circle (gluten-free)
To top the pizza
  • 100 g pumpkin puree
  • 1 pinch nutmeg
  • 0.25 tsp salt
  • a little pepper
  • 120 g squash (e.g. butter groove, in approx. 3 mm thick discs)
  • 100 g mushrooms, sliced
  • 20 g washed, prepared kale
  • 0.5 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Place the cashew nuts in a bowl, pour over the boiling water and leave to soak for 20 mins. Drain the nuts, rinse and place in the blender. Pour in the almond milk, olive oil and lemon juice. Add the baking powder, season, mix into a creamy dressing, set aside.
Roll out the dough and place on a tray along with the baking paper.
To bake
Approx. 10 mins. on the bottom shelf of an oven preheated to 220°C. Remove.
To top the pizza
Spread the squash puree on top of the dough, season. Place the squash, mushrooms and kale in a bowl, season, spread on top of the squash puree.
Return to the oven
Approx. 15 mins. on the bottom shelf of the oven. Drizzle the dressing over the pizza.

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