Pizza with beet crust and cashew spread

Pizza with beet crust and cashew spread
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Pizza with beet crust and cashew spread

Ingredients

Crust

  • 120 g quinoa previously soaked minimum 4 hours
  • 1.5 cups beets roasted
  • 1 tablespoon psyllium
  • 1/2 teaspoon baking powder
  • 2-3 tablespoons water
  • salt to taste
  • garlic powder to taste

Cashew spread

  • 80 g cashews previously soaked for 3 hours
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 2-3 tablespoons almond milk or any other alternative
  • juice of 1/2 lemon
  • 1 clove garlic
  • salt to taste

Topping

  • peas
  • cherry tomatoes
  • peppers
  • green beans
  • blue potatoes
  • zucchini
  • arugula
  • basil, parsley

Instructions

Crust

  1. Preheat oven to 200 Β°C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.
  2. Once the quinoa has been soaked, rinse it well, and let it drain thoroughly. Put it in a blender. Add roasted beets, garlic, salt, baking powder and 2-3 tablespoons of water. Blend on high speed until it all starts to come together.
  3. Now add psyllium and blend for another 10 – 15 seconds.
  4. Use a spoon or your hands to shape the crust into your desired size.
  5. Bake for 20-25 minutes until golden and crispy.

Cashew spread

  1. Combine all the pesto ingredients in a blender or food processor. Pulse until smooth.

Topping

  1. Once the crust is out of the oven, let it cool a bit. Spread a layer of prepared pesto on the crust.

  2. Top it with all kinds of vegetables: peas, tomatoes, peppers, green beans, blue potato, zucchini, figs, arugula, basil, parsley…


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