Hey everyone, I’ve had a week off from worrying about making meals that look worthy to be posted on the internet and I’m finally back with a new recipe, a healthy quinoa pizza base. I loved the idea of making this as it’s an easy way to add in more protein to your diet, keep it healthy and still feel like you’re having a treat.
The base has a more thin and crispy kind of texture rather than a thick doughy one, but it cooks brilliantly. I’m making this one with cauliflower today and I’ve had cauliflower crusts before that just haven’t worked. They end up a little soggy and the base can’t hold the weight of a slice, so you have no chance of eating without a knife and fork. This one doesn’t, the base cooks firmly without being too hard leaving a base strong enough to hold the toppings, but not too crispy.
You can make this really quickly too. There’s an optional step for letting it set in the fridge, but that just makes it slightly easier to mould your base into shape, it still works well without it. If you skip the chill time, you can have this is the oven after just 15-20 minutes prep.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Serves: 1 medium pizza base
Prep time: 15-20 minutes
Chill time: 15-30 minutes (optional)
Cook time: 20 minutes
- Half a head of a medium sized cauliflower
- 100g quinoa flour
- 1 flax egg (1 tbsp ground flax, 3 tbsp water)
- Any herbs/ seasoning you’d like to include in your base. I used some dried garlic, dried oregano, some chilli flakes and a little black pepper.
Obviously for this section you can use whatever you want but on the pizza in photographs I used the following ingredients:
- 2 tbsp free from sundried tomato pesto
- Half a red pepper, sliced
- 2 medium chestnut mushrooms, sliced
- 1 red chilli, diced
- Preheat oven to 180°c
- Place the cauliflower in a food processor and turn on high until the cauliflower has broken down and cauliflower rice has formed.
- Tip the cauliflower into a large dry frying pan and cook for 5 minutes on a medium-high heat, stirring gently. You don’t want to add any water or oils to the pan as we’re trying to dry the cauliflower out here. Just stir the cauliflower to check it isn’t sticking and it’s cooking evenly.
- After 5 minutes, set the cauliflower aside to cool down to cool down enough to be handled. I usually find it takes just under 10 minutes but that obviously varies depending on room temperature and how much heat you’re comfortable with.
- Once cauliflower has cooled, tip it into the centre of a tea towel and wrap the cauliflower in the towel firmly, then wring out the towel to remove as much water from the cauliflower as you can. (Note: this bit feels disgusting, you can skip this step if you want, but you’ll need more flour)
- Once drained, add all ingredients to a mixing bowl and combine. I find starting with a spoon and finishing off with your hands creates the most even mixture.
- If you’re including chill time, place bowl in the fridge for 15-30 minutes now. If not, press dough out onto a baking tray until you have your desired shape.
- Place baking tray in the centre of the oven for 15 minutes, dough should be firm on the surface but not completely hard at this stage. I like to lightly sauté my vegetables before they go in the oven. If you wish do that as well, start cooking them at this point. After 15 minutes, remove the base and add your toppings then place back in the oven for a further 5 minutes.
Serve and enjoy!
Do you like vegetable-based pizzas? What do you think of the idea of using a quinoa pizza base?
Until next time,
To catch up with my previous dinner recipes, click here.