Multi-faceted, delicious pizza born out of pea flour dough onto which the self-made tomato puree, cashew-hemp spread and hemp pesto are added along with your other favorite toppings.
0.5 dl hemp protein
2 dl pea flour
2.5 dl water
1 tbsp rapeseed oil
0.5 tsp salt
0.5 tsp ground cumin
Fry the sliced mushrooms on a pan. Set the oven to warm up to 225 degrees. Prepare the pizza base. Spread the dough on a parchment paper on oven sheet and let it roast in the oven for 15 min. Take the pizza out and add tomato puree, mushrooms, zucchini slices, dried tomatoes, cherry tomato slices and sliced red onion. Put the pizza back into the oven for another 8–10 mins. Add hemp pesto and cashew-hemp spread on top of freshly baked pizza.
Recommendation: enjoy with chilled hemp ice tea.
Variation: you can substitute the pea flour for 1 dl of chick pea flour and 1 dl of buckwheat frour.