I have gone a little pizza crazy this week. It’s the food matters project‘s fault really for laying on such as fabulously broad topic this week – Mostly Whole Wheat Pizza (check out the full recipe here).
I wanted to make a gluten-free option, but I didn’t want to use the normal array of gluten-free flours and tapioca blends. I was planning on using a blend of quinoa and spelt flours, until I found a recipe using brown rice and decided I had to make it with cooked quinoa! I have touted the wonders of quinoa before, don’t get me started again, SO GOOD!
For the topping, I have been lusting after a particular eggplant and pomegranate dip from Ottolenghi’s book for a couple of weeks now, but since pizzas were on the menu and I am currently pomegranate obsessed, why not fashion it into a pizza topping?
(Makes enough for 1 small pizza)
1 cup of cooked quinoa
1/2 tsp dried herbs (I used oregano)
1 tbs nutritional yeast (or 2 tbs parmesan)
1/2 tabs lemon juice
2 tbs tahini
1/2 clove garlic
1/2 tsp pomegranate molasses
big pinch of sea salt
drizzle of olive oil
a little water
fresh thyme leaves
Chop the eggplant into chunks and drizzle with a little olive oil. Bake in a moderate oven for about 20 minutes or until eggplant is tender.
While this is cooking away, combine all other ingredients and adjust with the water, oil, salt and pomegranate molasses to get a fabulously sweet/sour/salty taste explosion.
For the base, combine ingredients and spread onto a lined baking tray, shaping into the pizza shape of your choice. Press it out to be around 1/2 centimetre thick, or as thin as you can make…