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.
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RateIngredients
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...
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