Vegan No Yeast Pizzas (GF-Option)

Simple, fluffy and authentic homemade pizzas ready in less than half an hour. This no-yeast base is perfect for speedy vegan and gluten-free pizzas and is delicious topped with homemade vegan walnut pesto, cashew cheese and tomatoes. 

I love homemade pizza and we tend to make them a couple of times a month at home and when I have time, I love to make a yeasted dough (I follow the recipe for my Harissa Chickpea Pitta Bread Pizzas) but sometimes, when you just want pizza and you want it now, this no-yeast dough is ideal.

I love the flavour, taste and texture of this pizza base, you’d be hard pressed to realise it was yeast-free unless you knew. These No Yeast Pizzas with Cashew Cheese and Walnut Pesto feature a few of my favourite things right now:

• No-yeast dough: a really simple 2-ingredieent dough that relies on self-raising flour and thick yoghurt to make the dough light and springy but still with a great crunchy pizza crust.
• Walnut pesto: this one has so much flavour and texture thanks to the chunky walnuts, cheesy nutritional yeast and lots of lovely lemon juice. It’s also lower in oil as I like to blend it up with water.
• Cashew cheese: I am hooked on this Easy Vegan Homemade Cashew Cheese, and it is so delicious on top of these pizzas.
• Simple tomato sauce: this has so much flavour for only a few ingredients stir together in one bowl. No need to fry off onions and garlic, just stir together tomato puree with some herbs and seasoning.
• Tomatoes: I love to use fresh tomatoes on top of these No Yeast Pizzas with Cashew Cheese and Walnut Pesto but you can use any toppings (see suggestions below).

These pizzas are a real crowd-pleaser as they taste are amazing, are fun, easy and quick to make and they are really versatile. They are also allergy-friendly depending on who you are cooking for. These pizzas are:

• Fluffy yet crunchy at the edges
• Have that authentic pizza flavour
• Smell incredible as they cook
• Easy and quick to make in 30 minutes
• Naturally vegan, easily gluten-free and nut-free
• Great for meal prep and lunchboxes

If you are new to this no-yeast aka magic dough, you are in for a treat. By stirring together the self-raising flour with thick yoghurt, you get thee most versatile dough which is also great for sweet buns and rolls, bagels and more. A few things to note for these No Yeast Pizzas with Cashew Cheese and Walnut Pesto:

• Making these pizzas gluten-free: make sure to use a GF self-raising blend and add a touch more flour if the dough is quite wet. They will not rise quite as much as these shown in the images, but they are still delicious.
• If you are nut-free: make the pesto with sunflower or pumpkin seeds instead. Skip the cashew cheese or use another alterative as I have not tried this cashew cheese with seeds instead. A drizzle of tahini would be delicious.
• What yoghurt to use: this is the key part to the dough so make sure it is as thick as possible. I use a coconut yoghurt but a dairy-free Greek-style yoghurt would be great as well.
• Toppings first or after: it is up to you if you want to add your toppings to bake in the oven with the pizza or add on the tomatoes and cheese fresh as I have done here (more for the images).

These No Yeast Pizzas with Cashew Cheese and Walnut Pesto are also really versatile as you can play around with any number of toppings:

• Roasted vegetables
• Crunchy roasted chickpeas
• Any “meat-free” alternatives like chopped sausages 
• Crisped tofu or crumbled tempeh

Play around with the flavours and use whatever vegetables you have at home. I hope you will love these No Yeast Pizzas with Cashew Cheese and Walnut Pesto however you choose to serve them. They are so light and fluffy with a crisp golden base and crust, so much flavour from the best walnut pesto and cashew cheese. Once baked, the bases will last 1-2 days in the fridge so you can make these up for lunchboxes the next day and enjoy them warm or cold again. To warm them up, pop them back in the oven for 5 minutes or under the grill. Once baked and without toppings, you can also freeze the bases to use another day.

If you are looking for other tasty 30 minute ideas, how about my:

• Sticky Sesame Mushroom Noodle Bowl
• Peanut Butter Satay Tofu Bowls
• Sun-Dried Tomato Falafel Hummus Taco Bowls
• Garlicky Kale Tahini and Almond Salad
• Peanut Chickpea and Cauliflower Curry
• Find the recipe for the Easy Vegan Homemade Cashew Cheese here

Vegan No Yeast Pizzas with Cashew Cheese and Walnut Pesto (GF-Option)

• Servings: 2-4
• Time: 30 minutes
• Difficulty: easy
• Print

Simple, fluffy and authentic homemade pizzas ready in less than half an hour. This no-yeast base is perfect for speedy vegan and gluten-free pizzas and is delicious topped with homemade vegan walnut pesto, cashew cheese and tomatoes.

Ingredients

• 1 x batch of Easy Vegan Homemade Cashew Cheese
Walnut Pesto:
• 15g basil leaves, stems too
• 50g walnuts, toasted
• 2 tbsp nutritional yeast
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 3 tbsp water
No-Yeast Pizzas:
• 245g self-raising flour or GF self-raising flour (more flour as needed)
• 230g thick vegan yogurt
• A pinch of salt
• 2 tbsp olive oil
Tomato Sauce:
• 4 tbsp tomato puree
• 1/2 tsp garlic granules
• 1/4 tsp dried oregano
• Salt and pepper
Topping suggestions:
• 250g sliced mixed tomatoes, fresh salad leaves, spring onion, black pepper

Directions

1. Prepare the cashew cheese according to the recipe.
2. Make the walnut pesto: lightly toast the walnuts in a dry frying pan for a few minutes until smelling fragrant. Add to a food processor with all the other ingredients, season to taste and pulse to a chunky pesto. Store in an airtight container in the fridge for 3-5 days.
3. When ready to make the pizzas preheat the oven to 160Fan/180*C. Prepare the tomato sauce by stirring together all the ingredients.
4. Make the pizza dough: stir together the flour, yoghurt and salt and bring to a dough. Tip onto a lightly floured surface and knead for 1 minute to bring to a smooth dough. If using GF flour, add more as needed if the doughis wet and skip the kneading, just bring to a ball of dough. Divide into 2 or 4 pieces and roll out to ovals/circles.
5. Transfer the dough to a parchment lined tray and brush all over with the oil. Now top with the tomato sauce, leaving a gap round the edge for the crust.
6. Bake in the oven for 18-22 minutes, turning round halfway. You can add on the cashew cheese, pesto and any toppings at the start, halfway through or you can wait till the pizzas are fully cooked before topping. (The pizzas will take longer to cook if you add the toppings at the start).
7. Enjoy straight away or cold later on. Store leftovers in an airtight container for 1-2 days and eat cold or warm again in the oven or grill.

I look forward to hearing what you think of these No Yeast Pizzas with Cashew Cheese and Walnut Pesto so please let me know in the comments below. if you make these pizzas, please tag me in them as I love to see it! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I am also on Twitter, Facebook and Pinterest  – please say hello!

With no-yeast pizza magic love x