Veggie Pizza with cashew cream

Directions

1. Mix the flour from your jar (reserve 2 tablespoons flour), normal dry yeast, 1 teaspoon of salt, and 1/2 a teaspoon of sugar in a mixing bowl. Form a well in the center and add 1.5 teaspoons of olive oil and 100 ML of water. Mix with a fork until the water is absorbed. Now knead the dough with your hands for about 5 minutes and form it into a ball.

2. Wash out the mixing bowl, put the dough in the bowl and cover. Let dough rise for at least 30 minutes

3. Preheat oven to highest temperature (250° C)

4. Finely slice the onion and mushrooms. Heat some olive oil in a frying pan and fry the onion with a little salt for about 5 minutes. Now add the mushrooms and fry for another 10 minutes, stirring regularly. Remove the pan from the heat and let it cool down.

5. Bring a little water to boil and pour the boiling water over the cashews in a bowl so that they are just covered with water. Let stand briefly. In a blender cup, puree 1/2 garlic clove, nutritional yeast flakes, salt and pepper, and the cashew nuts with about half the water to make a creamy dip.

6. Sprinkle the remaining flour on the work surface and roll out the dough. Place on a baking sheet. Spread thinly with tomato sauce (about ¾ of the jar). Top with mushrooms, onion and zucchini and place in oven.

7. Cut the zucchini lengthwise into thin slices with a peeler. Fry zucchini slices in olive oil in a hot frying pan.

8. After about 10-15 minutes, remove pizza from oven and top with a little olive oil. Now add the cashew cream and enjoy!