Quinoa and broccoli pizza crust with red cabbage spread

Quinoa and broccoli pizza crust with red cabbage spread

 

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Quinoa and broccoli pizza crust with red cabbage spread

Ingredients

Crust

  • 100 g quinoa previously soaked for minimum 4 hours
  • 1 cup broccoli florets boiled for 1-2 minutes
  • 1 cup arugula chopped
  • 2 cloves garlic
  • 1 tablespoon psyllium
  • 1/2 teaspoon baking powder
  • 2-3 tablespoons water if the mixture is too thick
  • salt to taste

Red cabbage spread

  • 60 g cashews previously soaked for minimum 3 hours
  • 2/3 cup red cabbage chopped
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1-2 cloves garlic
  • juice of 1/2 lemon
  • salt to taste
  • 1-2 tablespoons almond milk or any other alternative (if the spread is too thick to blend)

Topping

  • zucchini
  • peas
  • red cabbage
  • cashew cheese
  • blue potato slices
  • arugula
  • parsley, basil

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 broccoli florets, arugula, garlic, salt, baking powder. Blend on high speed until it all starts to come together. If the batter is too thick add 2-3 tablespoons of water.
  3. Add psyllium and blend for another 10 – 15 seconds until you get thick and sticky batter.

    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 to pour batter into the pan. Bake for 20-25 minutes until golden and crispy.

Red cabbage spread

  1. Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.

Topping

  1. Once the crust is done, spread a layer of red cabbage pesto on the crust and top it with vegetables: sauteed zucchini, green peas, red cabbage, cashew cheese, blue potato slices, parsley, arugula, basil…

 


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