This is a great alternative to normal pizza and full of goodness.
Quinoa is a grain, which is gluten-free and high in protein. It’s a great alternative source of the proteins we need for repair and function of every cell in our body.
200g quinoa, soaked overnight or for at least 8 hours in:
110 ml water
1 tsp. apple cider vinegar
2 heaped tbsp. chickpea flour
Chilli flakes (as much as wanted)
1 tsp. ground cumin
1 tsp. paprika powder
½ tsp. onion powder
½ tsp. garlic powder
For the topping:
2 tbsp. tomato puree
1 tbsp. olive oil
100g rocket salad
Any other topping you would like to add - maybe slices of aubergine or courgette and red pepper
Serves: 4 people
Soak the quinoa for 8 hours but best over night. Next day 15 min.
The base 10 min then with the topping another 10-20 min.
Soak the quinoa with the apple cider vinegar overnight or for at least 8 hours.
Drain the quinoa and then mix together with the spices and flour in a food processor.
Grease a baking tray and add the dough. Form the pizza base, then place into the oven for 10 min.
Remove from the oven and add the tomato puree and any vegetables that require cooking.
Bake for another 10-15 min.
After taking the pizza out of the oven, add the olive oil, avocado and the rocket salad and your pizza is ready to eat.