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Quinoa based pizza topped with tomato sauce, peppers, mushrooms, vegan pesto and a little sheep’s cheese

Who doesn’t like a slice of delicious pizza? Mmmmm!!  Always one of my faves, sadly it was relegated to the annals of “previously loved foods” when I gave up wheat and dairy.

Thankfully there are folk out there who experiment a lot more than I do, and who have found some pretty great substitutes. Thanks to them I have enjoyed cauliflower base pizza and, just the other night, a pizza made with a quinoa base. Both have been big heart-sing meals 🙂

I’ve tweaked the recipe for quinoa pizza a smidgeon and added a few notes plus toppings!! Hope you enjoy as much as we did. I can see that this will lead to lots of variations over the next few months for different “breads” in our household.

Makes one 8-9 inch round pizza base.

** The base

  • 3/4 cup uncooked quinoa (pre-soaked in water for 8 hours, drained and well rinsed)
  • 1/4 cup water
  • 1 teasp bicarb soda
  • 1 teasp apple cider vinegar
  • 1/4 teasp Himalayan salt
  • Place all the ingredients in a processor and process until smooth. (I used the Vitamix for this.)
  • Line a 8-9 inch circular tin with greased baking paper.
  • Bake for 15 mins at gas mark 7 (425F).
  • Remove paper. Flip and return to oven for 5 – 10 mins.
The base, waiting to be topped!!

The base, waiting to be topped!!

Toppings #1

  • Cover with homemade tomato sauce (see recipe below) + toppings (e.g. finely sliced mushrooms, peppers). As Don likes cheese, I also finely sliced some sheep’s cheese on half of it.
  • Return to the oven for a little longer to cook the toppings.

Toppings #2

  • Finally add some black olives and homemade vegan pesto (see recipe below).

** Tomato sauce 

  • Coconut oil for frying
  • 4 – 6 large tomatoes, chopped roughly
  • 1 small onion chopped finely
  • A little Himalayan Salt

Heat the oil in the pan. Add the onions & fry until soft, then add tomatoes and salt. Cook through until thickened.

** Vegan Pesto

  • Approx 4 – 5 large cavolo nero leaves, de-stalked  (or for a more traditional taste: 1 – 2 cups of Basil leaves)
  • 1 clove garlic, crushed
  • Several glugs of Olive Oil
  • A good grind or two of Himalayan Salt
  • 1 ripe avocado
  • 2 tablespoons nutritional yeast. Adjust to taste.
  • Break down the cavolo nero in a processor, then add all the other ingredients and whiz round until smooth.

YUM !! 🙂 🙂 🙂