Try our Rustic Creamy Quinoa Pizza. we love this quinoa pizza base, its tasty and its nutritious best of all its low histamine. The "creamy" sauce is very versatile as well.
Ingredients
Quinoa Pizza Base:
- 100G Quinoa (Rinsed very well and soaked for 8+ Hours, rinse again after soaking)
- 60ml Water
- 1/2 tsp Pink Himalayan / Low Histamine Friendly Salt
- 1 tsp Baking Powder
- 1 tbsp oil
"Creamy" Sauce:
- 1 Cauliflower head
- 1 Chopped garlic clove
- 120ml Olive Oil
- 1/2 tsp Pink Himalayan / Low Histamine Friendly Salt
Your choice of Pizza toppings:
- For example red onion, sweet bell pepper and mozzarella
Cooking Instructions
- Before soaking rinse the quinoa really well under a running tap in a fine mesh colander (it has a natural pesticide coating that we need to remove). Soak the quinoa for at least 8 hours (or leave overnight)
- Preheat oven to 220C Fan assisted
- Chop one cauliflower head and steam until soft (around 8-10 minutes)
- Rinse pre-soaked quinoa very well again and place into a blender.
- Put 60ml water, 1/2 tsp pink himalayan / low histamine friendly salt and 1sp of Baking powder into blender
- Blend for 2-3 minutes (or until smooth)
- Use baking paper (or oven-safe nonstick cooking mat) on a tray and put 1tbsp onto the tray and put that into the oven for a minute to make the oil easier to spread, then spread the oil evenly.
- Pour quinoa mixture onto the tray and smooth out.
- Bake in the oven for 15 minutes
- Make the 'Creamy' Sauce. Add steamed cauliflower to the blender, chopped garlic clove, 1/2 tsp salt, 120ml olive oil and blend until smooth.
- Once pizza has baked for 15 minutes flip over and put back in the oven for 5 minutes.
- Spread the "creamy sauce" over the pizza base.
- Add your favourite low histamine toppings (I used onions and red peppers)
- Put mozzarella on (if this agrees with you). This step is optional as the "creamy" sauce adds a lot of flavour.
- Put back into the oven until your toppings are cooked, this will depend on what you choose but for this pizza's toppings it was baked for further 10 minutes.