Make our cheese-free pizzas using a speedy wholemeal scone-based dough. Don’t skimp on the lemon zest and basil, as both add flavour
Prep:25 mins
Serves 4
1 tsp rapeseed oil, plus a drop for the baking sheets220g courgettes, sliced2 garlic cloves, thinly sliced1 red onion (100g), halved and sliced120g cherry tomatoes2 tbsp tomato purée60g unroasted, unsalted cashews½ tsp vegetable bouillon powderbasil leaves and lemon zest, to serve
STEP 1Heat the oven to 200C/180C fan/gas 6 and lightly oil two baking sheets. Heat the oil in a large non-stick frying pan over a medium heat and fry the sliced courgettes and garlic for a few minutes until just starting to soften. Add the onion and cherry tomatoes, toss everything together, then turn off the heat. Don’t worry about the vegetables being completely softened, as they will continue to cook in the oven.STEP 2Put the kettle on to boil. Mix the tomato purée with 3 tbsp water in a small bowl. Tip the cashews into a medium heatproof bowl with the bouillon powder and pour over 100ml boiling water, then blitz with a hand blender until smooth – the mixture should be the consistency of cream.STEP 3For the base, mix the oat milk with the bouillon powder and oil. Tip the flour and baking powder into a bowl, then stir in the grated courgettes and the oat milk mixture using a cutlery knife until you have a soft dough. Cut the dough into four pieces, then lay one piece on one of the prepared baking sheets and press into a 16cm circle using damp hands. Repeat with the remaining dough pieces. Spread the loosened tomato purée over the bases, then top with the vegetable mixture.STEP 4Bake the pizzettes for 15 mins until the bases are cooked through. Drizzle over the cashew cream, then scatter with basil leaves and lemon zest to taste. Serve two straightaway and leave the other two to cool to enjoy later. Once cooled, the remaining pizzettes will keep chilled for up to a day and can be eaten cold for lunch.
