An alternative to cauliflower pizza if you’re craving. It’s super easy to make, gluten free and by using quinoa you’re still getting protein into your diet. Quinoa is a whole grain so breaks down slower, giving you more energy for longer and no spikes. Great!

Makes 2 pizzas

Base:

• 3/4 cup quinoa
• 1 large egg
• Salt and pepper to taste
• 1 tsp oregano

Sauce

• 1 can chopped tomatoes
• 2 cloves garlic, minced
• 2 tsp oregano
• Salt and pepper to taste

Toppings:

• Vegetables of choice
• low fat mozzarella (c. 50g per pizza)

Pre heat the oven to 180. c

Cook the quinoa:

• Rinse the quinoa well (this will remove the outside husks that can irritate your stomach).
• Put the quinoa in a lidded pan, cover with water and bring to the boil.
• Drain the water off, removing any last stubborn husks.
• Put back on the hob and cover with water at a ratio of 2:1
• On a medium heat, put the lid back on and boil the quinoa for approx. 10 -15 mins
• If you’ve used double the water volume to quinoa this will have all been absorbed and should leave you with perfectly puffy quinoa!

While the quinoa is cooking, prepare your toppings and cook the sauce.

Sauce: add everything to a pan and simmer for 15 minutes until the sauce has reduced slightly.

Line two pizza trays with grease-proof paper and put to the side.

Once the quinoa is ready, add to a mixing bowl. Crack the egg in, add the seasoning. Mix well.

Divide the mixture in half and spread each half out onto a baking tray. Press the mixture firmly together so you get a tight pizza base.

Put the bases into the oven and cook for 15 minutes.

Remove from the oven, add the sauce and toppings and cook for a further 10 minutes.

Serve! Yum yum yum.

p.s you can always cook the quinoa in advance to make this a little quicker in the working week 🙂