Veggie pizza with quinoa crust

Veggie pizza with quinoa crust

 

Veggie pizza with quinoa crust

Ingredients

Crust

  • 150 g quinoa previously soaked for minimum 4 hours
  • 5-6 pieces sun-dried tomatoes previously soaked for 1-2 hours
  • 1-2 teaspoons tomato powder optional
  • 1/2 teaspoon turmeric powder
  • 1-2 cloves garlic
  • 1 tablespoon olive oil
  • 1 dl water
  • 1 heaped tablespoon psyllium powder
  • salt to taste

Cashew and red cabbage spread

  • 50 g cashews previously soaked for minimum 2 hours
  • 2/3 cup red cabbage shredded
  • 1 tablespoon olive oil
  • 50 g smoked tofu
  • 1 tablespoon nutritional yeast
  • 1-2 cloves garlic
  • juice of 1/2 lemon
  • salt to taste

Toppings

  • mushrooms
  • cherry tomatoes
  • zucchini
  • red pepper
  • basil
  • red cabbage

Instructions

Crust

  1. Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.
  2. Put the drained quinoa in a blender and add sun-dried tomatoes, baking powder, garlic, olive oil, salt and 1 dl water. Blend on high speed until it all starts to come together.
  3. Now add psyllium and blend for another 10 – 15 seconds.

    Note on psyllium: Adjust all seasonings before adding psyllium because once you add it, the mixture starts to get really thick really fast.

  4. Use a spoon or your hands to shape the crust into your desired size.
  5. Bake for approx. 25-30 minutes until golden and crispy.

Cashew and red cabbage spread

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

Topping

  1. Toss red peppers, cherry tomatoes, and zucchini with olive oil to coat and put them in a roasting pan and 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.
  2. Once the crust is done, spread a layer of red cabbage and cashew spread on the crust and top it with roasted vegetables, red cabbage, basil...

 


Related Posts

Coconut mini cheesecakes

Coconut mini cheesecakes

  Print Coconut mini cheesecakes Servings 7 Ingredients Crust 60 g almonds roasted 20 g coconut flour 70 g dates previously soaked for min 1 hour 1 tablespoon cacao powder 1 tablespoon coconut oil Coconut filling 100 g cashews previously soaked for minimum 4 hours […]

Apricot, coconut, almond, and cashew bliss balls

Apricot, coconut, almond, and cashew bliss balls

  Print Apricot, coconut, almond, and cashew bliss balls Ingredients 180 g dried apricots previously soaked for minimum 3 hours 100 g almonds toasted 60 g cashews toasted 60 g shredded coconut 2 tablespoons lime or lemon juice pinch of vanilla powder shredded coconut extra, […]



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.