Quinoa pizza crust with purple spread
Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.
Once the quinoa has been soaked, rinse it well, and let it drain thoroughly. Put it in a blender. Add drained sun-dried tomatoes, baking powder, garlic, olive oil, salt and 1 dl water. Blend on high speed until it all starts to come together. 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.
Use a spoon or your hands to shape the crust into your desired size.
Bake for approx. 25-30 minutes until golden and crispy.
Cashew and red cabbage spread
Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.
Toss broccoli, red peppers, cherry tomatoes and zucchini with olive oil to coat and put them in a roasting pan or arrange on baking sheet. Place the veggies in the oven with pizza crust. Bake for 10-15 minutes until tender. Remove from oven and toss with salt and pepper.
Once the crust is done, spread a layer of red cabbage pesto on the crust and top it with roasted vegetables, red cabbage, basil… Sprinkle with sesame seeds.