Tony Ferguson Quinoa Pizza
Enjoy a delicious gluten-free twist on pizza with this Tony Ferguson Quinoa Pizza! Made with a wholesome quinoa crust and topped with creamy cashew mozzarella, fresh tomatoes, and basil pesto, this pizza is a delicious and healthy alternative to traditional pizza.
Ingredients
Quinoa Crust:
l 1 cup dry Tony Ferguson White Quinoa
l 1 1/3 cups water
l 1/4 cup Tony Ferguson Nutritional Yeast
l Salt to taste
Cashew Mozzarella Sauce:
l 1 cup soaked cashews
l 1/3 cup corn starch
l Water (as needed for blending)
l 1-2 tbsp Tony Ferguson Nutritional Yeast
l Salt to taste
Toppings:
l Sliced tomatoes
l Fresh herbs
l Basil pesto
l Fresh basil
Method
1. Soak the quinoa in water overnight or for at least 1-2 hours. Drain and blend with the remaining crust ingredients until smooth and pourable but stiff enough to hold shape.
2. Preheat the oven to 180°C. Line a baking tray with parchment paper and pour the quinoa batter onto it, smoothing it out into an even layer.
3. Bake for 20 minutes until the base is firm and slightly golden.
4. While the base bakes, blend the soaked cashews, corn starch, water, nutritional yeast, and salt until smooth to make the cashew mozzarella sauce.
5. Once the quinoa base is cooked, pour the cashew mozzarella sauce evenly over it. Layer with tomato slices and bake again for 10 minutes.
6. Remove from the oven, top with fresh herbs, basil pesto, and extra basil. Serve and enjoy!
Preparation Time: 10 minutes
Soaking Time: 1-2 hours (or overnight)
Cooking Time: 30 minutes
Serves: 2-4
