CASHEW MOZZARELLA QUINOA CRUST PIZZA RECIPE
Saturday, November 16, 2019
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Quinoa crust pizza topped with melted cashew mozzarella vegan cheese. This quinoa pizza is naturally gluten free, wheat free, flour free and dairy free. A high protein vegan and gluten free pizza that contains all essential amino acids.
Full of heart healthy fats from the cashew dairy free cheese. If you need convincing to make this then watch the video recipe below to see the gooey vegan cashew mozzarella as you pick up a slice. Suitable for gluten-free, dairy-free, whole 30 vegan and general healthy diets.
INGREDIENTS
QUINOA CRUST PIZZA INGREDIENTS
¾ cup / 135 g quinoa
¼ tsp salt
½ tsp cayenne pepper
½ tsp baking powder
3/4 cup / 175 ml water
CASHEW MOZZARELLA CHEESE INGREDIENTS
1/3 cup / 50 g cashews
2 tbsp nutritional yeast
1 clove garlic
1 cup / 240 ml water
pinch of salt
2 tbsp tapioca starch
PIZZA TOPPING INGREDIENTS
Use any that you like, this is just a guide
6 tbsp sieved tomatoes/tomato paste
basil leaves
HOW TO MAKE
Soak the quinoa for 15 mins or overnight.
Rinse and drain the quinoa then put in a blender jug with all the other ingredients and blend until smooth.
Line an 8″ pan with greaseproof paper or just use a silicon pan and pour in the quinoa batter.
Bake the pizza batter 30-35 mins and 375 F / 190 C, until a knife comes out clean.
Let the quinoa pizza base stand for 5 mins and then take out of the pan.
Bake pizza base for 10 mins on no tray at 375 F / 190 C, just to make it crispy on both sides.
Put all of the cashew mozzarella ingredients apart from the tapioca starch into a blender and blend until smooth.
Empty the mozzarella mixture into a pan and sift in the tapioca starch.
Heat gently while stirring constantly to stop the bottom from burning. It’s ready when it’s thick and gooey and rolls off the spoon slowly.
Spread the tomato sauce or passatta over the base, then blob on the cashew mozzarella and sprinkle with basil leaves.