For the pizza base
For the guacamole
For the cashew cream cheese (vegan cheese, vegetarian cheese)
Preparation time: / Cooking time: / Total cooking time:
First make the dough. Sieve the flour over a large bowl. Place the water, yeast, oil, salt and the coconut blossom sugar in a blender and mix at the highest speed until the ingredients are well-mixed. Gradually add the mixture to the flour and mix by hand. Once the water has been completely absorbed by the flour, knead it by hand until it is smooth. Sprinkle some flour over it, cover it with a tea towel and leave to rise for around 45 minutes until it has doubled in size.
The yeast flakes give this vegetarian cheese its unique flavour. In the meantime, place all the ingredients for the cashew-cream cheese (except the oil) in a blender and blend at low speed. Then add the oil drop by drop until the mixture resembles coarse cream. Then turn the blender up or use the pulse function, until the mixture turns into a liquid but firm cream. Place the vegan cashew cheese in a bowl and set aside.
Leave the remains of the cashew-cream cheese in the blender and add the avocado, the spices and the oil, then briefly mix at the highest setting until it turns into delicious guacamole.
As soon as the spelt dough has doubled in size, rub another 100 ml of oil into it and knead until the dough is so malleable that when you stretch it over the palm of your hand it does not tear. Then spread it over a baking tray and shape a thick edge around the sides.
Spread the guacamole over the dough, as well as your topping of choice and the cashew-cream cheese (vegan cheese). If you want it to taste cheesy, then sprinkle the yeast flakes over the pizza for a vegetarian cheese with flavour.
Preheat the oven to 200 °C, place the pizza in the middle and cook for 25-35 minutes until the edge is golden and crunchy. Serve this healthy American-style guacamole pizza while it is still warm.