Quinoa Pizza Crust

Topped with Buffalo Cauliflower & Cashew Drizzle



Crust:

3/4 cup-soaked quinoa

½ tbsp chia

1/3 cup water (little less)

1 tbsp coconut oil (liquid)

1 tsp baking powder

1 tsp sea salt


Toppings:

Cauliflower

Franks Hot Sauce

Tomatoes

Garlic

Red Onions

Beets

Chicken Thighs

Cilantro

SpreadEms Cashew Spread

Salt


1. Soak quinoa overnight. The next day, rinse.

2. Turn oven to 350F

3. Chop cauliflower into small florets and toss in franks hot sauce and a bit of coconut oil and bake at 350 for 25-30 minutes

4. Begin Cooking Chicken thighs on stove stop - heat up pan and place chicken (seasoned with salt and pepper) skin side down on pan. Cook till skin is crispy and flip.

5. Add all crust ingredients to nutribullet (or blender) and blend till smooth

6. Place on tray with parchment paper or silipad – spread 1 tsp of oil around on it

7. Once cauliflower is done, turn the oven down (and open oven for a minute or two to help lower the heat)Bake for about 15 minutes and flip. And bake for another 5

8. Slice beets and red onions thin (and any other veggies you want)

8. Blend tomatoes with garlic and salt to make pizza sauce

9. Put all toppings on pizza and bake for another 10 minutes

10. Garnish with fresh cilantro and cashew drizzle

11. Cashew drizzle - take store bought cashew cream and mix a bit with water OR make your own: soak cashews 3-10 hours and then blend with salt, garlic, chives, lemon juice and water.

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Pemberton, British Columbia