Quinoa Crust Veggie Pizzas
These quinoa crust veggie pizzas are a great option for a low-carb, gluten-free, vegan side dish, a healthy snack or delicious lunch.
Ingredients
Crust
- 120 g quinoa previously soaked 3-4 hours
- 1 cup beets chopped
- 2/3 cup red cabbage chopped
- 1 teaspoon baking powder
- salt to taste
- garlic powder to taste
- 1.5 tablespoons psyllium husks approx. 10g
Cashew spread
- 80 g cashews previously soaked for a couple of hours
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil
- 2-3 tablespoons almond milk or any other alternative
- juice of 1/2 lemon
- 1 clove garlic
- salt to taste
Toppings
- zucchini
- blue potatoes
- cucumbers
- peas
- corn
- figs
- red cabbage
- basil, parsley
Instructions
Crust
- Preheat oven to 180 °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 chopped beets, chopped red cabbage, garlic powder, salt, and baking powder. Blend on high speed until creamy.
- Add psyllium husks and blend for another minute until it all starts to stick together due to its binding properties, so you can easily form any shape you want.
- Use a spoon or lightly oil your hands to shape the crust into your desired size.
- You can make one big pizza crust or a few smaller ones.
- Bake for 20-25 minutes until golden and crispy.
Cashew spread
- Combine all the ingredients in a blender and mix until smooth and creamy.
- Topping
- Once the crust is out of the oven, let it cool down a bit.
- Top it with cashew spread and vegetables: zucchini slices, cucumber slices, roasted blue potato slices (if available), figs, peas, corn, red cabbage, basil...
Tried this recipe?Let us know how it was in the comments section. We are very grateful for your feedback.
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