Beet crust:

Preheat oven to 200 °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 roasted beets, garlic, salt, baking powder and 2-3 tablespoons of water. 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.

Cashew pesto:

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 pesto on the crust and top it with all kinds of vegetables: peas, tomatoes, peppers, green beans, blue potato, zucchini, figs, arugula, basil, parsley…




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