3 Tablespoons olive brine (the brine from a jar of olives)
Wholemeal pitta bread
Water (to achieve your desired consistency of cashew cream - I used all-up about 4-5 tablespoons)
Few sprigs of mint
Olive oil (optional)
Instructions
Soak your cashews in water for about half an hour if you have time. It isn't necessary, but it makes them easier to blend. Preheat your oven to about 220 degrees celcius (430 degrees fahrenheit).
Place your tomatoes, red wine vinegar, crushed or finely chopped garlic and basil in a blender and blend until it is a smooth paste. This is the tomato sauce for your pizza so place on as much as you want.
Using a peeler, peel ribbons of zucchini and place on the pizza. Place them slightly curled up to give them some texture (i.e. they shouldn't all just lay flat on the pizza). Finely chop the chilli and sprinkle on top. Place in the oven for about 5 minutes or until the zucchini has softened.
Drain the water from the cashews and place in the blender with the lemon juice and olive brine. Blend for a few seconds, before adding more water, a Tablespoon at a time, until you get the consistency you want. Mine was like a sour cream consistency. Dollop your cashew cream on your pizza and place back in the oven for another 5-10 minutes, or until the cashew cream looks warmed and base has gone crunchy. Tear and sprinkle some mint on top.
If you want, you can then drizzle a touch of olive oil on the top before serving
Notes
One zucchini makes enough for about 3-4 pizzas and so does the sauce and cashew cream, so you can make a number of pizza's. Alternatively, if it is just for one or two people, you can use the sauce in a pasta or lasagne, and the leftover cashew cream can be stored for a few days for other things, or frozen.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/zuchinni-and-feta-pizza/