Quick Quinoa Pizza Crust

Pizza ! A stable on most people menu seen as an indulgent treat which also has an unhealthy stigma attached to it. Well that last bit can certainly be change. My quinoa crust pizza base is so indulgent but is a super healthy and gluten free alternative ! It’s super easy to make and you only need a good quality food processor.
Time to make: 35 minutes

Difficulty: Easy to medium
Ingredients to make one small/medium pizza for one:

95g of quinoa

20ml of apple cider vinegar or the juice of one whole lemon

1 teaspoon of Oregano

1 teaspoon of hot chilli flakes

1 and half tablespoon of tomato purée or if you are feeling the need for some spice I can strongly recommend Harissa

Then your choice of topping – spinach, pepper, tomatoes, olives, rocket, mushrooms. FullSizeRender.jpg

The list is endless, versatile and is all down to personal taste.
First step is vital and one usually most people forget. Soak the quinoa in water for at least 9 hours – the water should be around 1cm higher than the quinoa in the bowl and just leave it in the fridge overnight and the next day.

After that time, drain off any excess water but usually I find there is hardly any. Pour the quinoa, apple cider vinegar, oregano and chill flakes into the food processor and use until a smooth paste is formed.

This usually takes around 5-10 minutes.

Line a baking tray with grease proof paper and pour the batter on the baking tray.

Using the back of a knife carefully shape and flatten the batter to resemble your pizza crust. It’s up to you what shape and how thick you want it but I usually go for a little bit bigger than a one pound coin thickness.

Cook this at 190 degrees fan for 15 minutes until golden brown.

Remove from the oven, spread on your base (tomato purée for instance) and add your topping.

You can either eat this raw or return it to the oven for another five minutes. The choice is yours or either steam your toppings and add once the pizza base is completed in the oven.

Then enjoy. It’s a very simple and quick recipe to transform your beloved favourite recipe and as its healthy you could have it more than once a week!

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Chia Seed Jam

Sometimes you wake up and you fancy oats with a jam, or even jam on toast. It made me realise that sometimes it’s the simple things in your everyday life, which although you may have on a regular basis is usually the best.

I did not want to recreate such a classic stable in everyones cupboard but when I realised how many addictive, artificial flavours and added sugar in one supermarket shop jar I felt obliged to recreate a healthier version.

This recipes does create a lot so if you are only looking for a spoonful, I suggest storing this in the fridge after use. Below is one whole serving on top of ginger oats, which you can barely see:

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This recipe is also very adaptable, one could use blueberries, blackberries, strawberries, raspberries and more. So I recommend getting creative with this one even adding spices. Below is my ginger raspberry chia seed jam:

Difficulty: Easy

140g raspberries (or any berry for that matter)

1 tablespoon of Chia Seeds

1 teaspoon of Ginger

On the stove add the berries of your choice until partly stewed. Then remove from the heat and add the tablespoon of chia seeds and the teaspoon of spice. Leave to rest for around 15-20 minutes in the fridge and then serve or if you like it a thicker consistency leave overnight.