Instructions:

Crust:

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

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Once the quinoa has been soaked, rinse it well, and let it drain thoroughly. Put it in a blender. Add broccoli florets, arugula, garlic, salt, baking powder. Blend on high speed until it all starts to come together. If the batter is too thick add 2-3 tablespoons of water. Add psyllium and blend for another 10 – 15 seconds until you get thick and sticky batter.

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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.

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Use a spoon to pour batter into the pan. Bake for 20-25 minutes until golden and crispy.

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Red cabbage pesto:

Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.

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Once the crust is done, spread a layer of red cabbage pesto on the crust and top it with vegetables: sauteed zucchini, green peas, red cabbage, cashew cheese, blue potato slices, parsley, arugula, basil…

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