Mmmmm this pizza base tastes so good, its got a lovely texture with a bit of bite to it. No more leaving the base and just eating the topping, this base is good enough to eat without a topping. Its made from quinoa and lentils so is full of plant protein. Its also much quicker and easier to make than a traditional base....though not sure it would toss very well or that Mama would be very impressed with it....but my family certainly is.
Choose what you'd like to top it with, the one in the photos is covered with homemade pesto, rocket, avocado and beetroot.
1/3 Cup of quinoa.
1/3 Cup of red lentils.
1 Tablespoon of coconut flour.
1 Tablespoon of melted unflavoured coconut oil.
Himalayan rock salt and freshly ground black pepper.
Put the quinoa and lentils into a pan with 5 x 1/3 cups of water. Bring to the boil, cover and reduce to a simmer. Cook till the liquid had been absorbed and the quinoa and lentils are cooked, approx 20 minutes. if its a bit watery, take the lid off and turn the heat up stirring for a few minutes till the waters gone.
Pour the mixture into a sieve and using a wooden spoon give it a good stir so that the thick liquid runs out of the sieve. Get as much liquid out as you can. Leave to cool.
Put the mixture into a bowl and stir in the coconut oil, then the coconut flour. Season with salt and pepper. Then using your hands, give it a quick kneed and form it into a large ball.
Cover a large baking tray with greaseproof paper.
Put the ball on top then place a piece of greaseproof on top of the ball and gently flatten it using a rolling pin or the flat of your hand. Roll it out till its approx 10 ins diameter.
Pop into a medium oven for about 20/30 minutes till its starting to colour slighly and crisp round the edges.
Remove from the oven and top with your favourite things.
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