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?Quinoa Cauliflower Crust with Sun Dried Tomato Cashew Pesto and Truffle Oil Mushrooms?
Hi friends. Busy day cooking but finally getting a minute to post this pizza I made. It’s with my quinoa cauliflower crust but I changed the topping. This crust comes out nice and crisp with a few tricks which I’ve shared below. A hit with the kids!
?Crust Recipe
Prepare seasoning mix by combining 1.5 Tbsp oregano, 1 Tbsp dried basil, 1 tsp dried rosemary, 1/4 tsp dried thyme, 1.5 Tbsp garlic powder, 1.5 tbsp onion powder, and 1/2 tsp salt.
Mix 4 Tbsp chia seeds with 8 Tbsp water. Leave 5-7 mins. Separately mix 2 cups shredded cauliflower (rice-like texture, squeeze out any water with paper towels), 1/2 cup almond flour, 1/2 cup quinoa flour, 2 Tbsp nutritional yeast, and seasoning mix. Add chia mixture to this and knead into dough. Make into ball, put between 2 pieces of parchment paper, and roll into 1/4 inch crust. Peel off top parchment and flip onto a new piece of parchment. Then peel off the other parchment you used for rolling. Bake on this new parchment paper at 400F for 15 mins then flip. (For best results, change parchment paper again when you flip.) Bake another 15 mins until a little golden and crispy. Allow to cool on a cooling rack.
?Cashew Sun Dried Tomato Pesto
Soak 1c cashews overnight. Rinse and drain. Process with just over 1/4c sun dried tomatoes, 1/4c olive oil and juice 1 lemon.
?Truffle Oil Mushrooms
Sauté your choice of sliced mushrooms in a little olive oil. Off stove, add a few sprinkles dried oregano, truffle oil and salt to taste.
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