Quinoa pizza crust with cashew spread and vegetables

Quinoa pizza crust with cashew spread and vegetables

 

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. 10g

Cashew spread

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

Topping

  • zucchini
  • blue potatoes
  • cucumbers
  • peas
  • corn
  • figs
  • red cabbage
  • basil, parsley

Instructions

Crust

  1. Preheat oven to 180 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 chopped beets, chopped red cabbage,  garlic powder, salt, and baking powder.  Blend on high speed until creamy. 

  3. Add psyllium husks and blend for another minute until it all starts to stick together due to its binding properties, so you can easily form any shape you want.

  4. Use a spoon or lightly oil your hands to shape the crust into your desired size.

    You can make one big pizza crust or a few smaller ones. 

  5. Bake for 20-25 minutes until golden and crispy.

Cashew spread

  1. Combine all the ingredients in a blender and mix until smooth and creamy.

Topping

  1. Once the crust is out of the oven, let it cool down a bit. 

  2. Top it with cashew spread and vegetables:  zucchini slices, cucumber slices, roasted blue potato slices (if available), figs, peas, corn, red cabbage, basil...

 


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