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.
- 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.
- 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 !! 🙂 🙂 🙂