Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1teaspoons baking powder
- 130grams cherry tomatoes, halved
- 1 medium zucchini, thinly sliced
- 1 cup quinoa
- 2tablespoons olive oil
- 2tablespoons oregano leaves (to garnish)
- 80grams cherry bocconcini
- 1/3 cup arrabiata sauce
Nutrition per serving
1380kJ / 330Cal
1380 Kilojoules or 330 Calories
16% of daily energy intake*
Protein
11.4grams
Fat
16.0grams
Carbs
33.0grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Put quinoa into a large bowl and cover with cold water. Cover bowl with plastic wrap and stand for 6 hours to remove bitter flavour. Drain well.
Step 2 of 3
Preheat oven to 220°C. Line a large baking tray with baking paper. Transfer quinoa to a small food processor. Add oil, baking powder and 1/3 cup water. Process until finely ground, thick and creamy. Spread into a 20x30cm rectangle on the prepared tray. Bake for 15 minutes. Turn pizza base over and bake for a further 10 minutes or until the edges are crisp.
Step 3 of 3
Spread sauce over the pizza base. Top with zucchini, tomato and bocconcini. Bake for 15 minutes or until the cheese is melted and golden. Sprinkle with oregano leaves and serve.
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