Quinoa and broccoli pizza crust with red cabbage spread

Quinoa and broccoli pizza crust with red cabbage spread

 

Print

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…

 


Related Posts

Socca pizza with purple sweet potato hummus

Socca pizza with purple sweet potato hummus

Print Socca pizza with purple sweet potato hummus Ingredients Socca 1 cup chickpea flour 1 cup water 1/2 teaspoon turmeric garlic powder optional salt to taste Purple sweet potato hummus 1 cup roasted purple sweet potato 3 tablespoons sesame seeds toasted 1 tablespoon sunflower seeds […]

White sweet potato and mushroom soup

White sweet potato and mushroom soup

  Print White sweet potato and mushroom soup Ingredients Soup 2-3 tablespoons olive oil 1 cup leeks chopped 5 cloves garlic minced thumb-sized ginger minced 300 gr button mushrooms mix white and brown ones 700 gr white sweet potatoes cut into cubes 7 dl water […]



Leave a Reply

Your email address will not be published.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