Monday, February 20, 2012

Quinoa-Millet Pizza Crust

Yum, for vegan pizza with loads of flavor!!!

Quinoa-Millet Pizza Crust

2 cups quinoa
3 cups millet
3-4 tablespoons flaxseeds
3 tablespoons Italian seasoning
1 teaspoon sea salt
2 cups cauliflower
2 cups cabbage
3 tablespoons olive oil

In a BlendTec, whizz the quinoa, millet and flaxseeds to a flour. In a food processor, process the cauliflower and cabbage to a rice-like consistency. Combine all the ingredients in a mixing bowl. The consistency should be thick and glutinous but not overly sticky. Add extra flour if too sticky. Pour and spread the mixture on a pizza pan. The mixture should be easily spreadable with well-greased hands. A rolling pin won't work, but that will save having to wash one!

Pesto Paste

3 cups fresh basil
1 1/2 cups fresh parsley
1 cup almond meal
3 cloves garlic
1/2 teaspoon sea salt
1/8 teaspoon black pepper (candida people should opt out!)
1-2 cups olive oil

Blend all ingredients to a paste, adding olive oil as necessary.

Vegie Toppings

1 large zucchini, thinly sliced
1 large onion, thinly sliced
1 large tomato, thinly sliced
1 package (several large handfuls) spinach
olive oil, a drizzle
garlic powder
Italian seasonings w/ extra basil flakes
sea salt

Layer on the zucchini and onion and then the piles of spinach. Lay on tomatoe slices and then liberally dust the vegie pile with garlic powder, Italian seasonings and extra basil powder, sea salt. Drizzle on olive oil, and bake for 40-50 minutes at 350F.

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