Vegan Quinoa Piccolini
ingredients
For the dough:
- 200 g white quinoa
- 1,5 tsp dried oregano
- 1,5 tsp dried marjoram
- 1 tsp dried thyme
- 1 tsp chili flakes
- 1/2 tsp salt
For the tomato sauce:
- 1 tin tomato chunks or better a few fresh tomatoes
- 1 onion
- 1 glove of garlic
- 1/2 tsp dried oregano
- 1/2 tsp dried marjoram
- 1 tsp dried parsley
- 1 pinch of salt
- a bit ofpepper
- juice of ½lemon
Other ingredients:
- 250 g cultivated mushrooms
- a bit of olive oil for cooking
- 2 tbsp beer yeast flakes (for topping)
- 1 tbsp dried parsley (for topping)
instructions
- Wash quinoa very good and cook it according to the instructions (Boil water and put the quinoa for 10 mins intoit. Stir it sometimes and drain the quinoa afterwards.)
- Mix quinoa with dried herbs, chili flakes and salt and blend it with a hand blender or mixer.
- Preheat the oven at 200° upper and lower heat.
- Put each time about 1 tbsp of the quinoa dough onto a baking tray line with baking paper and form a circle with your hands. Press it on a bit and smooth it.
- Bake it about 15-20 minutes.
- Meanwhile, prepare the tomato sauce and mushrooms. For the tomato sauce chop onions and garlic and roast them gently with olive oil. Add tomato pieces, dried herbs, salt and pepper. Cook it slowly for about 10-15 minutes, stir it sometimes and add a bit of water if necessary.
- Wash the mushrooms and cut them into small pieces.
- Take the little pizza bases out of the oven, cover them with tomato sauce and mushrooms and put them again for about 10 minutes at 200° upper and lower heat into the oven.
- Put them out again and sprinkle them with dried parsley and beer yeast flakes (good for replacing cheese!) and enjoy while still warm.
This recipe is
vegan / sugar-free / wheat-free / gluten-free