Conversion Pixel
Skip to content
Almond pulp pizza garnished with fresh basil and peaches and onion


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

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



  • 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)


Step 1

To prepare the topping soak cashews overnight or for at least four hours.

Step 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.

Step 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.

Step 4

In a separate bowl, mix the flour with the salt and add the rest of the ingredients.

Step 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.

Step 6

Spread with tahini cashew sauce and onions and peaches. Bake in the oven at 430F for about 25-30 minutes.

Step 7

Top off with fresh herbs and drizzle some of the leftover tahini cashew sauce over the pizza. Serve immediately.