Artisan Plant Pizza

Base

• 50 g spelt flour plus extra for dusting
• 50 g buckwheat flour
• ½ tsp dried instant yeast
  ou 5 g fresh yeast crumbled
• 2 pinches fine sea salt
• 4 - 5 Tbsp water
• 2 tsp olive oil

Crumb

• 50 g cashew nuts
• ¾ tsp fine sea salt
• ¼ tsp garlic granules
• ½ tsp dried mixed herbs

Topping

• 3 Tbsp tomato purée
• vegetables as desired, sliced thinly for topping