Courgette lemon pizzettes
Ingredients
- 1 tsp rapeseed oil, plus a drop for the baking sheets
- 220g courgettes, sliced
- 2 garlic cloves, thinly sliced
- 1 red onion (100g), halved and sliced
- 120g cherry tomatoes
- 2 tbsp tomato purée
- 60g unroasted, unsalted cashews
- ½ tsp vegetable bouillon powder
- basil leaves and lemon zest, to serve
- 150-180ml unsweetened, fortified almond or oat milk
- ½ tsp vegetable bouillon powder
- 1 tbsp rapeseed oil
- 300g wholemeal spelt flour
- 1 tsp baking powder
- 100g courgettes, coarsely grated
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