Meridian Foods update – 15.00pm Thursday 26th March.

We are currently experiencing exceptionally high demand for our products and because of this have had to take the extremely tough decision to temporarily close our store while we catch up with orders in our system. Any orders placed before 3pm on Thursday 26th March will still be delivered as soon as possible but please bear with us during this time.

We plan to open again soon and will keep you updated here and on our social media pages.

Sorry for the inconvenience caused and please stay safe and stay at home where possible.

Cauliflower and Cashew Pizza

Posted by Meridian on

Cauliflower and Cashew Pizza

What you need: 

  • ½ medium cauliflower, approx 450g
  • 2 tbsp Meridian Smooth Cashew Butter
  • ¼ tsp dried oregano
  • ¼ tsp ground garlic powder
  • 5 tbsp of your choice of tomato sauce pizza topping
  • 150g jar antipasti roast vegetables
  • Few basil leaves and shavings of vegan Parmesan to serve



  1. Preheat oven to 200c/180C Fan. Whiz the cauliflower florets in a blender until they resemble rice. Tip the cauli into a muslin or thin tea towel and squeeze, hard, several times to extract as much water as possible
  2. Return to the blender, add the cashew butter, oregano and garlic powder, season and blend again until combined into a dough.
  3. Line an oven tray with non-stick baking paper . Tip the dough onto the tray and shape it into a circle approximately 8” wide.  Bake in the oven for 30 minutes. Carefully run a pallet knife under the base to loosen from grease-proof paper.
  4. Spread with the tomato sauce return to the oven for 2 minutes. Drain the antipasti vegetables from their oil and quickly pat dry with some kitchen roll. Scatter the vegetables over the pizza along with a few basil leaves and Parmesan shavings.

Use a shop bought jar of pizza sauce to save time and freeze any left-overs for your next pizza. 


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