Veggie pizza with quinoa crust

Veggie pizza with quinoa crust
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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...

 


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