Ingredients

Crust

• 500g wholemeal spelt flour
• 350ml warm water
• 7g instant yeast

Tomato sauce

• 1 can crushed tomatoes
• 2 cloves garlic
• 1 tbsp oregano
• 1 tsp fennel seeds
• 1/4 tsp salt

Moxerella

• 1/2 cup cashews 
• 1 cup hot water
• 2  tbsp tapioca starch
• 1/2  tsp sea salt
• 1 tsp lemon juice

Toppings

• 1/2 onion, finely sliced
• ½ cup capsicum, finely sliced
• 1 cup cherry tomatoes
• 1 cup oyster mushrooms, shredded
• Fresh basil

Method

1. Make the dough for the pizza crust by mixing the spelt flour, yeast and water. Knead until smooth, cover the bowl and keep in a warm place for 60 minutes to rise.

2. Divide the dough into two halves. Line a baking sheet with baking paper and place a ball of the dough in the centre. Push the dough out with your fingers so that it fills the sheet (use a dusting of flour so that the dough doesn’t stick). Leave for 30 minutes to prove.

3. Preheat the oven to 200 degrees C. 

4. While the dough is proving, make the tomato sauce by simmering the tomatoes, garlic, oregano, fennel seeds and salt until the liquid has reduced and thickened.

5. To make the moxarella, blend the cashews, hot water, tapioca starch, salt and lemon juice until very smooth. Pour into a small saucepan and stir over medium heat until it forms a thick mixture. Set aside while you prepare the other ingredients.

6. To assemble the pizzas, spoon a little of the tomato sauce into the dough. Cover this with onion, capsicum, cherry tomatoes and mushrooms. Add dollops of moxarella to the top of the pizza.

7. Place the pizzas in the hot oven and bake for 20 minutes until the dough is cooked and the moxarella browns. 

8. Garnish with fresh basil leaves.