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Colorful Quinoa Crust Pizza
Healthy and colorful quinoa crust pizza topped with cashew and red cabbage spread and lots of veggies. Vegan and gluten-free.
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
- 100 ml water
- 1 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
- Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.
- Place well-drained quinoa into the blender and add sun-dried tomatoes, baking powder, garlic, olive oil, salt, and 100 ml water. Blend on high speed until combined.
- 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.
- Use a spoon or your hands to shape the crust into your desired size.
- Bake for approx. 25-30 minutes until golden and crispy.
Cashew and red cabbage spread
- Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.
Topping
- 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.
- 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...
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.
* The nutritional information provided is calculated automatically and should be used as an estimate.
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