Yes, pizza can be totally nutritious and good for you. We love this idea from Aduna to use quinoa as the base, which, along with mighty superleaf moringa, makes a seriously protein-packed pizza. You can get creative with the toppings - but don't skip the zesty moringa pesto!
Quinoa pizza with zesty moringa pesto
Makes 1 small pizza
INGREDIENTS:
For the base:
2 tsp Aduna Moringa Superleaf Powder
2/3 cup quinoa, soaked overnight + drained
1 tsp chilli flakes
1 tsp mixed herbs
1 tsp oregano
1 tsp apple cider vinegar
salt & pepper to taste
extra virgin olive oil, for greasing
For the pesto:
1 tsp Aduna Moringa Superleaf Powder
1/4 avocadojuice of 1 lemon
2 tsp extra virgin olive oil
50g pine nutslarge handful of fresh basil
For the topping:
handful of rocket
roasted aubergine
tomato paste
fresh basil leaves
roasted baby tomatoes
METHOD:
To make the base, place all the ingredients in a food processor and blend until a sticky, dough like consistency forms. Depending on the strength of your blender, you will have to keep stopping it and scraping the mixture from the sides until it has fully combined.
Grease a pizza tray (or a baking tray if you don't have one) with some olive oil and remove the mixture from the blender onto the tray. With a palette knife, spread the mixture out evenly into a circular shape and bake in the oven at 180C for 20-25 minutes until golden brown and crispy.
To make the pesto, place all the ingredients in a food processor and blend until smooth and creamy.
Remove the pizza from the oven and top with your favourite toppings. Finally, drizzle over the zesty moringa pesto (you will have some leftover) and slice to serve.
Enjoy!
Recipe by bali.zest at www.aduna.comPhotography by Ollie Crichton