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Gluten-free zucchini and cashew pizza

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Pizza night is sorted with this easy gluten-free recipe. Topped with onion, zucchini and chargrilled capsicum, it’s a winning combo.

  • Serves8
  • Cook time10 minutes
  • Prep time15 minutes, + 10 mins soaking time
Six pieces of gluten-free zucchini and cashew pizza


  • 3/4 cup (115g) cashews
  • 1/4 cup (60ml) gluten-free vegetable stock
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 x 180g pkts Toscano Gluten Free Pizza Base
  • 2 small zucchini, peeled into ribbons
  • 140g Coles Chargrilled Peppers (capsicum), drained, quartered
  • 1/2 small red onion, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 230°C. Line 2 baking trays with baking paper. Place the cashews in a heatproof bowl. Pour over enough boiling water to cover and set aside for 10 mins to soften. Drain. Place cashews and stock in a food processor. Process until smooth.
  2. Step 2

    Combine oil and garlic in a bowl. Place pizza bases on lined trays. Brush each base with oil mixture. Spread cashew mixture evenly over bases. Top with zucchini, capsicum and onion.
  3. Step 3

    Bake for 10 mins or until the bases are crisp. Cut pizzas into pieces to serve. Serve with rocket leaves and balsamic glaze.