Pizza with quinoa and beet crust and chickpea flour scramble

Pizza with quinoa and beet crust and chickpea flour scramble

 

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…


Related Posts

Purple sweet potato hummus

Purple sweet potato hummus

Print Purple sweet potato hummus Ingredients 1.5 cups purple potatoes baked, peeled, and chopped 1/2 cup chickpeas cooked 4 tablespoons toasted sesame seeds 1 tablespoon nutritional yeast 2 cloves garlic 2 tablespoons olive oil 6-7 tablespoons unsweetened almond milk salt to taste Instructions Prepare toasted […]

Quinoa pizza crust with cashew spread and vegetables

Quinoa pizza crust with cashew spread and vegetables

  Print Quinoa pizza crust with cashew spread and vegetables Ingredients Crust 120 g quinoa previously soaked minimum 4 hours 1 cup beets chopped 2/3 cup red cabbage chopped 1 teaspoon baking powder salt to taste garlic powder to taste 1.5 tablespoons psyllium husks approx. […]



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.