Spinach-Mushroom-cashew ricotta tart 'pizza'

yummy, hearty, savory tart - hits the gluten-free pizza spot

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About this dish

So delicious!

I've been having pizza cravings lately & so I got creating in the kitchen.

This gluten free base 'dough' is so wonderful, because it's easy to make and acts more like a pie tart crust. This is a great recipe for gatherings, movie nights and family/friend cooking days. It's so simple, get the kids involved (:

This recipe breaks down three steps:

-dough

-cashew ricotta

-layering

I hope you enjoy this yummy tart!

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Spinach-Mushroom-cashew ricotta tart 'pizza'

Servings: 2 pizzas - 8 medium slices, or 16 small slices

Ingredients

DOUGH

• 1 3/4 cup Almond Flour

• 1/2 cup Quinoa Flour

• 1/4 cup Chickpea Flour

• 1 tbsp Psyllium Husk

• 1 tsp Salt

• 1 tsp Onion Powder

• 5 tbsp Olive Oil

• 1/2 cup Water

CASHEW 'RICOTTA'

• 1 cup Raw Soaked Cashews (soak over night or quick soak method) rinsed and drained

• 1/2 cup Water, add more as needed using a tbsp at a time

• 2 tbsp Lemon Juice (I use 1/2 lemon, juiced)

• 2 Garlic Cloves

• 1/2 tsp Onion Powder

• 1/2 tsp Salt

• 1/2 tsp Pepper to taste

PIZZA TOPPINGS

• about 8-10 Crimini Mushrooms

• a few pieces of Maitake Mushrooms, pulled apart into florets (use any mushroom you like)

• 1/2 White Onion, chopped

• 2 large handfuls of Spinach leaves

• 5-6 tbsp Marinara Sauce, Tomato Sauce OR 6-8 halved tiny Tomatoes

• a few pinches of Red Chili Flakes

• a few pinches of dried Oregano

• a few pinches of dried Thyme

Recipe - watch the recipe in action here

• preheat oven to 390 degrees

CASHEW RICOTTA

• into a blender or processor: add soaked cashews (that have been drained and rinsed) and all remaining ingredients for the Cashew Ricotta

• blend well until creamy smooth, adding an extra tbsp of water at a time if needed, to thin the mixture

DOUGH

• into a large mixing bowl add Almond Flour, Chickpea Flour, Quinoa Flour, Psyllium Husk, Salt & Onion Powder - mix well

• then add Olive Oil & Water

• begin mixing to combine, slowly working the dough together...it will move from being crumbly, to soft almost like a cookie dough texture

• you can use a silicone spatula or hand knead for this process & it will take a few minutes to ensure all of the ingredients are well worked through

• when your dough has become formed, shape it into a little round and set it aside in the bowl until you're ready to make your pizza

• break the dough into two equal pieces and shape them into little balls

• on your kitchen counter, place each ball at the center of a parchment paper

• using your hands or a rolling pin, shape the dough into semi-rectangular shapes- the pizzas should be about 12 inches or so

• using your fingers, fold the rim of the pizza/tart inwards to shape a little crust

• carefully place the parchment paper lined pizza dough on a baking tray and place into the oven

• bake for 10-15 minutes , checking your dough at the 10 minute mark. you're looking for it to become more firm and take shape. not too squishy, and not too hard/crisp - just enough to hold the toppings well. mine is ready between the 11-13 minute mark

• then, remove the hardened dough and layer your toppings!

TOPPINGS (how I layer my toppings)

• divide the toppings into half, for each pizza

• For each pizza, I like to layer a large handful of spinach first (to hydrate the bottom), then a few tbsp of tomato sauce, onion, mushroom, a few more tbsp of tomato sauce, dollops of the cashew ricotta (using half of the mixture on each pizza), sprinkles of red chili flakes, sprinkles of dried oregano and sprinkles of dried thyme

• Once you've added all of your toppings, place the pizzas back into the oven for 8-10 more minutes - until the dough firms and Goldens up a bit and the toppings/cheese have released moisture

• then, I like to pop them into the broiler for 3-5 minutes to crisp up

• enjoy!

NOTES