Rustic Buckwheat Flatbread Pizza With Beet Hummus and Cashew Cheese
[Vegan]

To Make the Crust:

1. Pre-heat a griddle pan (or frying pan).
2. In a bowl mix the flour, oil, baking powder, salt, and pepper, and then add the water. Mix to form a dough and knead a little so that it comes together, and then divide into two.
3. On a floured chopping board, roll out the dough and then place on a griddle pan. Griddle pans work the best as you get lovely charred stripes on the flatbread but a frying pan also works.
4. Cook the flatbread for a few minutes, then flip it over when the underside begins to char and cook on the other side for a minute or so.

To Make the Cashew Cheese:

1. Add all the ingredients to a food processor and pulse until smooth and creamy.

To Make the Beet Hummus:

1. Pre-heat the oven to 350°F. Place the walnuts on a baking tray and toast for about 5 minutes, until they begin to brown. Remove from the oven and set aside.
2. In a food processor, add the beets, garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
3. Pulse until smooth (approximately 2 minutes). Season to taste.

To Make the Pizza:

1. Pre-make the cashew cheese and beetroot hummus.
2. Griddle your flatbread then top with lots of beetroot hummus, cashew cheese, olives, walnuts, and peppery arugula.