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Cooking
Healthy Quinoa Pizza
· 6 servings
Soak the quinoa
Put a cup of quinoa into a pot, cover with about 2 cups of water and leave to soak overnight (it won't swell up nearly as much as, say, lentils do).
Drain the quinoa
In the morning, drain the water off the quinoa and tip it into a fairly tall mixing bowl.
Blend until smooth
Add the remaining ingredients and blend for about 5 minutes. You'll end up with a batter a bit thicker than pancake batter. I never managed to get it completely smooth — you'll still notice a slightly grainy texture — but that's absolutely fine.
Line the baking tray
Line a baking tray with parchment paper and brush it with olive oil. Spoon the batter onto the tray (I used two heaped spoonfuls per pizza) and spread it out into a round shape.
Bake
Bake at 170°C for about 10–15 minutes, then flip the rounds over and bake for a further 10 minutes.
Top and finish baking
Take the bases out of the oven and spread them with tomato sauce (made by mixing tomato purée, olive oil and oregano). Top with slices of mozzarella and corn. Return to the oven for about 5 minutes, taking them out as soon as the edges start turning golden.
Serve
Garnish with fresh basil leaves and dig in!