Mushroom & Avocado Pizza
Main Meal
Excerpt
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.
30 mins
Skill Level
Category
Ingredients List
for
Units:
- 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
Instructions
Instructions
- For the base, soak the quinoa overnight in cold water.
- 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.
- Line the bottom of a baking pan with olive oil, pour the mix in and bake for around 15 minutes.
- While the dough is cooking, dry fry the mushrooms by adding a little salt and water.
- Mix the tomato puree and maple syrup together.
- When the base comes out of the oven, spread the tomato puree evenly over it and add the mushrooms, tomatoes and olives on top.
- Put the pizza back into the oven for another 5 minutes.
- When it comes out, top with the avocado and rocket and enjoy immediately!
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