Quinoa Pizza with Beluga Lentil Topping
A pizza with a difference! This quinoa crust is light, full of goodness and so simple to make. Choose the toppings you love with Beluga lentils for a delicious pizza full of veggie goodness.
This recipe is a source of protein, a source of fibre and low in sugar.
Suitable for vegans
these are ingredients
- 1 x 250g pouch of Merchant Gourmet Quinoa
- 200ml water
- 2 tsp baking powder
- 12 tbsp plain flour
- 3 tsp dried oregano
- 2 tbsp nutritional yeast – optional but recommended!
- Salt and pepper to season
- Toppings of your choice: Tomato puree, tomato sauce, vegan cheese, Beluga lentils and fresh herbs
1.Add your quinoa to a bowl, cover well with water and let this soak in the fridge for about 4 hours.
2.Once your quinoa has been soaked, preheat the oven to 200c and line a baking tray with baking paper. Then, drain your quinoa and add to a food processor with 200ml of water. Blend on high for a couple of minutes. Then, add all your other ingredients and blend again. This will take a while (and don’t worry if it’s not completely smooth!), but soon it should start to remember a pancake batter. Scrape down the sides as needed.
3.Once blended, spoon onto your baking tray and spread a cm thick. Bake for 10 minutes, flip over and bake for another 10 minutes.
4.Take out your pizza, top with tomato puree, lentils and vegan cheese before baking for another 10 minutes or until your cheese has melted!
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