02/04/2025
Made with love and little quinoa magic 🌾✨
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Quinoa crust, pizza sauce, cashew mozz, garlic basil pesto, mushrooms, artichoke hearts, sun-dried tomatoes, tamari soaked soy curls, fresh basil leaves, and balsamic glaze to top it off. =)
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Quinoa crust:
• 1.5 cups of quinoa; soaked (at least 30 minutes in warm water, but up to 6 hours), then rinse and drain.
In a blender add quinoa,
• 0.5 cups of water
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp avocado oil
• Dried oregano & basil, optional
Blend and pour mixture onto oil lined parchment paper. Cook for 10-15 minutes at 425°. Then flip crust onto baking pan via the parchment paper. Remove parchment paper and cook for another 5-10 minutes. Add your toppings and pop back into the oven for 10-15 minutes.
Cashew mozzarella:
• 1/2 cup of raw cashews soaked in warm water for 15 minutes at least.
In a blender add cashews,
• 1 1/3 cups of fresh water
• 1 tbsp of lemon juice
• 1 tbsp apple cider vinegar
• 1/2 tsp of salt
4 tbsp of tapioca starch, cornstarch works, too.
Blend together and then pour into small pot and cook on medium heat while stirring continuously. It will start to clump together and become stretchy. Then once it is not as liquid-y remove from heat. Best if used right away, keep in fridge if not using immediately. Will become more solid with the cooler temps. Add a little water and reheat on stove when needed. Can use in lasagna, grilled cheeses, on pizza, or whatever you’d like to have it with.
Enjoy! 🩵
