Pizza with quinoa and beet crust and chickpea flour scramble

Pizza with quinoa and beet crust and chickpea flour scramble

 

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Pizza with quinoa and beet crust and chickpea flour scramble

Ingredients

Crust

  • 100 g quinoa previously soaked for minimum 4 hours
  • 2 medium beets roasted
  • 2/3 cup red cabbage shredded
  • 1 clove garlic
  • 1 tablespoon psyllium
  • 3-4 tablespoons water
  • salt to taste

Chickpea flour scramble

  • 1/2 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • 2-3 shallots finely minced
  • 1 tablespoon olive oil
  • 1/2 cup water
  • garlic powder to taste
  • salt to taste

Topping

  • figs
  • parsley, basil, thyme
  • walnuts

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, red cabbage, garlic, salt and 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. 

    One note on psyllium: Adjust all seasonings and spices before adding psyllium because once you add it, the mixture starts to get really thick really fast.

  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.

Chickpea flour scramble

  1. To make chickpea flour batter stir together chickpea flour, nutritional yeast, turmeric, salt and garlic powder in a small bowl. Whisk together until blended completely. Set aside.
  2. Place 1 tablespoon olive oil + shallots in medium skillet and place over medium heat. Cook on medium heat until translucent (2-3 minutes). Pour chickpea flour batter into your skillet. Cook for 2 minutes or so until the edges start to set. Scramble up the mixture and continue to cook until the edges start to dry out (2-3 minutes) and break it into smaller chunks.

Topping

  1. Once the crust is done, spread a layer of roasted beet hummus (see recipe) on the crust and top it chickpea scramble, parsley, basil, figs, thyme, walnuts…


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