Vegan BBQ Hawaiian Pizza | Vegan Food & Living

BBQ Hawaiian Pizza

BBQ Hawaiian Pizza

There's no debating with this vegan BBQ Hawaiian pizza as it proves once and for all that pineapple belongs on pizza! The tangy mix of sweet pineapple, savoury BBQ sauce and creamy cashew cheese makes this pizza a taste sensation.

Total Time: Prep time: 10 mins | Cook time: 20 mins

Servings: 1

Total Time: Prep time: 10 mins | Cook time: 20 mins

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • Flat bread pizza dough
  • 250 250 ml plain vegan yogurt
  • 250 250 g spelt flour
  • 2 2 tsp baking powder
  • salt
  • Toppings
  • BBQ sauce ( I used Dr Wills )
  • 0.25 0.25 pineapple cut into small pieces
  • 1 1 red pepper, cut into small pieces
  • 1 1 small red onion, cut into small pieces
  • 1 1 chilli, sliced into small pieces
  • 4 4 mushrooms, sliced
  • 5 5 cherry tomatoes, sliced
  • fresh parsley, chopped
  • Cashew cheese sauce
  • 150 150 g raw cashews
  • 2 2 Tbsp nutritional yeast
  • 1 1 lemon, juiced
  • 0.5 0.5 tsp garlic powder or 1 clove garlic chopped
  • 1 1 tsp sea salt
  • freshly ground black pepper to taste

Method

  1. To make the flat bread pizza dough, in a large bowl, mix together the yogurt, flour, baking powder, and salt until a dough forms.
  2. Transfer the dough to a lightly-floured surface and roll into a pizza shape. Put on a lightly greased non-stick baking tray and cook on 200 degrees c for 10 minutes. Remove from oven and put to one side.
  3. Now spread BBQ sauce over pizza base and top with all the toppings other than the cheese sauce ( this goes on later )
  4. Cook for another 10 minutes on 200 and then drizzle the cheese sauce( below) over the top, slice and enjoy.

For the cashew cheese sauceĀ 

  1. Place the cashews in a bowl and cover with water by about 2cm. Cover with a cloth and let sit at room temperature for at least 2 hours. When the nuts are soaked, drain and rinse.
  2. Put everything in a food processor or blender. Pulse to roughly break down the cashews.
  3. Scrape down the sides, add 60ml water and blend again for about 2 minutes, until the smooth and thick. It should have the consistency of hummus; add an extra splash of water if needed. Taste and add more lemon if needed.

This will last in a jar with lid for up to 2 weeks in the fridge.

Buy the ingredients you need to make this dish fromĀ Holland & Barrett

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