Millet pizza crust with red cabbage pesto
Preheat oven to 200 °C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.
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.
Bake for 20-25 minutes until golden and crispy.
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.
Combine all the pesto ingredients in a blender or food processor. Pulse until smooth.
Once the crust is out of the oven, let it cool a bit. Spread a layer of prepared red cabbage pesto on the crust.
cherry tomatoes, pomegranate, parsley, basil, sauteed zucchini.