Nutritional Wisdom with Carly Pollack

Quinoa Pizza Crust

Quinoa Pizza Crust

3/4 cup quinoa (soaked)
1 tsp apple cider vinegar
2 tsp mixed herbs (oregano or herbs de providence)
1 pinch chilli flakes
1 pinch salt
1/2 cup tomato sauce
1 dozen organic cherry tomatoes
1 green pepper, chopped
1/2 cup chopped onions
other optional toppings (sausage, ground turkey and arugula)

Soak the quinoa overnight or for about eight hours in water . The best way to do this is put the quinoa in a larger bowl and cover it in water, make sure that it’s covered by a few cm’s. Then leave this to one side.

Once you’re ready to make the pizza, pre-heat the oven to 374 F. Then drain any water left in the quinoa bowl, before putting the quinoa into a food processor with the apple cider vinegar, herb, chili flakes and salt. Blend for a few minutes until a smooth dough forms, it should look a bit like pancake mix.

Line the bottom of a pizza dish or cake pan with coconut oil and pour the mix in, then bake for about 15- 20 minutes, until the base is firm – it cooks really pretty quickly though.

Remove and add your topping, either place it back in the oven for a few minutes to warm them or enjoy your toppings raw! I like my tomatoes and tomato puree heated and the rest of my ingredients raw. Top with any fun veggie or protein!

2-3 servings