English
Quinoa pizza
with zucchini, red onion and black olives
The nutritious dough made from quinoa, chickpea flour and scallions is topped with exquisite vegetables, melted mozzarella cheese and sunflower seeds.
-
Gluten-free
Preparation time:
45 min.
Difficulty level:
Easy
Allergens:
milk
Utensils:
(Hand) blender
Ingredients
Quinoa
Chickpea flour
Scallion
Garlic
Fried tomato sauce
Zucchini
Pitted black olives
Red onion
Mozzarella
Sunflower seeds
Dried oregano
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3125
747
39
7
78
8
12
27
11
289
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Place the quinoa and 450ml of water in a pot. Bring it to a boil and let it simmer for 12 minutes. Drain the water well and set aside.
3.
Wash the vegetables. Chop the garlic and scallion. Cut the zucchini into thin slices. Peel the onion and cut it into thin strips. Grate the cheese.
4.
For the pizza dough: place the cooked quinoa in a mixing jar and blend it to a paste. Add 2 tablespoons of oil, the sofrito, garlic and chickpea flour. Mix everything with a spoon and season to taste. Cover a baking tray with parchment paper and grease it with oil. Spread the quinoa pasta on the parchment paper and give it the round shape of a pizza. The dough shouldn't be more than 1cm thick. Bake in the oven for approx. 15 minutes until the base is browned. Turn it around and let it cook for another 5 minutes.
5.