For the crust*
- ¾ cup quinoa, covered by 2.50 cm of water and soak overnight (alternatively, use 1 can pre-cooked quinoa)
- ¼ cup water
- ½ tsp baking powder
- ½ tsp salt
Soak the quinoa in water overnight, covering it by at least 2.50 cm(1″).
Alternatively, use 1 can pre-cooked quinoa
Preheat oven to 220’C / 425′ F. Line a 9″ cake pan with parchment paper.
Thoroughly rinse quinoa, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 – 15 minutes until browned and edges are crispy.
Top with sauce, vegan mozzarella below and any other toppings you’d like (allowed in your FMD Phase) and bake for 12 – 15 minutes until vegan mozzarella has started to brown.
Remove, let cool for a few minutes in the pan, transfer cutting board and slice.
Garnish with herbs, pepper flakes, and serve immediately!
For the vegan mozzarella**
- ¼ cup raw cashews
- 1 cup water
- 3 Tbsp + 2 tsp tapioca flour
- 1 Tbsp of nutritional yeast
- 1 tsp Lime or lemon juice
- ½ tsp salt
- ¼ tsp garlic powder
Boil in water and bring to a boil for 10 to 15 minutes until tender.
Drain the cashews , add all the above ingredients to a blender, and blend until smooth. It will be very watery.
Pour into a small sauce pan and heat over medium high heat, while whisking. As you whisk it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass. This takes about 5 minutes. Continue to cook and whisk for 2 more minutes to make sure it has firmed up completely.
*This recipe is adapted from Simply Quinoa
**This recipe is adapted from Somer McCowan’s Fresh Moxarella Cheese.