Colourful veggie quinoa pizza. Recipe from the Chef at La Sanamente Cucina Naturale: easy, light, gluten-free, suitable also for those who have problems with yeasts. Perfect with a fresh and versatile Negroamaro Rosato Salento “Amarosè”.
• 200 gr quinoa (soaked in cold water overnight)
• 1 tbsp apple vinegar
• 1 tbsp lemon juice
• Fresh herbs to taste (e.g. thyme, rosemary and oregano)
• 1/2 tsp garlic powder
• Whole sea salt to taste
• 150 ml water
Toppings (to taste):
• Pachino tomatoes
• Previously-sautéed yellow peppers
• Blanched carrot rounds
• Sautéed rapini
Place the ingredients in a blender: quinoa, apple vinegar, lemon juice, fresh herbs, garlic powder, a pinch of whole sea salt and still water at room temperature.
Blend until you obtain a consistency similar to a pancake mix. Line a 24-26 cm baking tray (a rectangular one works just as well) with moist baking paper so it adheres to the base of the tray. Pour the mix and place in a ventilated oven at 200°C for 20 mins. Flip the mix and place in the oven for another 10 mins.
Take the pizza base out of the oven, it is now ready for the topping.
Garnish with pachino tomatoes, yellow peppers, carrots and rapini or other vegetables to taste (e.g. purple cabbage or sautéed beetroot), making concentric circles to create a colourful pizza.
Put in the oven for another 10 mins (drizzle with a little olive oil if needed), then the colourful veggie quinoa pizza is ready to be served!