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Use your leftover almond pulp in this pizza recipe that is bursting with fresh, bright flavors! A great go-to meal for any day of the week.

Servings: 4
Prep Time: 25 min
Cook Time: 30 min
Additional time: 4 hours

a vegan Pizza cut into slices


  • 1 cup gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • ¼ cup almond pulp (drained, from almond milk)
  • 100 ml warm water
  • 1 tsp psyllium husk (ground)
  • 1 ½ tbsp avocado oil
  • ½ tsp salt
Cashew Tahini Topping:
  • 1 tbsp tahini paste
  • ¼ cup roasted pine nuts (or sunflower seeds)
  • ½ lemon juice
  • ⅓ cup cashew milk (or water)
  • ⅓ cup cashews (soaked)
  • ½ tsp salt
  • 1 tbsp nutritional yeast flakes
  • 1 purple onion (sliced)
  • 1-2 peaches (sliced)
  • basil, parsley (chopped)


  1. To prepare the topping soak cashews overnight or for at least four hours.
  2. Drain and transfer into a food processor. Add the rest of the ingredients except for the peaches, herbs and onion and pulse until completely smooth. Set aside while preparing the pizza dough.
  3. In a measuring cup or small bowl mix the psyllium husk with the water and oil and let sit for about 5-10 minutes.
  4. In a separate bowl mix the flour with the salt and add the rest of the ingredients.
  5. Knead with your hands until a dough forms. Add more flour if needed. The dough should not be sticking to your hands. Once the dough is done roll out thinly onto a parchment paper on a baking tray.
  6. Spread with tahini cashew sauce and onions and peaches. Bake in the oven at 430F for about 25-30 minutes.
  7. Top off with fresh herbs and drizzle some of the leftover tahini cashew sauce over the pizza. Serve immediately.

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