Instructions

Crust

Preheat oven to 200 °C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.

dsc_0350-a

Once the millet has been soaked, rinse it well, and let it drain thoroughly. Put it in a blender. Add broccoli florets, salt, nutritional yeast and blend on high speed until it all starts to come together. Now add psyllium and blend for another 10 – 15 seconds.

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

dsc_0358-b

Bake for 20-25 minutes until golden and crispy.

dsc_0384-e

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.

Pesto

Combine all the pesto ingredients in a blender or food processor. Pulse until smooth.

dsc_0380-d

Once the crust is out of the oven, let it cool a bit. Spread a layer of prepared red cabbage pesto on the crust.

Topping

cherry tomatoes, pomegranate, parsley, basil, sauteed zucchini.

dsc_0480-c

dsc_0402-aa

Print Friendly
Share