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Mushroom & Avocado Pizza

With a tasty quinoa crust base, this pizza is a labour of love but fully worth it in the end when you dig into a pizza, guilt-free! Feel free to experiment with a variety of toppings, artichokes are also a great option! Thank you to Kim for sharing this recipe.

Dinner
Intermediate
Time 30 mins
Skill Level Intermediate
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Woman eating healthy food from a bowl

Ingredients List

Serves 2
  • ¾ cup quinoa
  • 1 tsp apple cider vinegar
  • 2 tsp mixed herbs
  • himalayan salt
  • 2 tbsp tomato puree , organic
  • 1 tsp maple syrup
  • 6 chestnut mushrooms , sliced
  • 10 cherry tomatoes , cut in half
  • 1 avocado , sliced lengthways
  • handful of pitted olives , green or black
  • handful of rocket
  • olive oil , to line the baking pan
Metric - US Imperial

Instructions

  1. For the base, soak the quinoa overnight in cold water.
  2. When it’s time to get pizza-making, drain the quinoa, add it to a food processor (or use a blender) along with the apple cider vinegar, herbs and salt. Blend until a soft dough begins to form.
  3. Line the bottom of a baking pan with olive oil, pour the mix in and bake for around 15 minutes.
  4. While the dough is cooking, dry fry the mushrooms by adding a little salt and water.
  5. Mix the tomato puree and maple syrup together.
  6. When the base comes out of the oven, spread the tomato puree evenly over it and add the mushrooms, tomatoes and olives on top.
  7. Put the pizza back into the oven for another 5 minutes.
  8. When it comes out, top with the avocado and rocket and enjoy immediately!
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