1 Cup Quinoa
Rinse the quinoa and soak for 24 hours.
Drain and rinse the quinoa again.
1 and 1/4 Tsp Baking Powder
1 Tsp Sea Salt
1/4 Cup + 2 Tbsp Water
Preheat the oven to 425 degrees F
Process the soaked quinoa with baking powder, salt and water for 2 to 3 minutes, until the batter is smooth (no lumps).
Yields: 2 Cups of Batter.
Line a baking sheet with parchment paper and apply coconut oil (very important, otherwise it sticks with the parchment paper) on the the parchment paper.
Pour and spread the batter out to your desired thickness (1/4" - 1/3" thick).
Bake the crust for 10 minutes. Take it out and flip and bake for another 5 minutes.
Source: oatmealwithafork
3/4 Cup Homemade Salsa
1/2 Cup Black Beans, Cooked
1/2 Cup Corn
1 Jalapeno, Chopped into Round Pieces, Remove Seeds
3/4 Cup GO Veggie! Dairy Free Mexican Style Shreds
1 Tsp Oil
1/4 Cup Red Bell Pepper, Diced
1/4 Cup Yellow Bell Pepper, Diced
1/4 Cup Orange Bell Pepper, Diced
1/4 Cup Green Bell Pepper, Diced
Pour olive oil in a pan, add all the bell pepper and saute for 3 minutes in medium flame and 2 minutes in high flame.
Top the pizza with salsa and spread evenly.
Distribute black beans and corn over the salsa evenly followed by GO Veggie! Dairy Free Mexican Style Shreds.
Add the sauted bell peppers, spreading evenly over the surface of the shreds.
Arrange jalapeno rounds on top.
Bake for 10 minutes or until the shreds are melted and light brown.
2 Tbsp Fresh Cilantro, Chopped
Remove and top with cilantro while still hot. Let cool for 5 minutes to allow ingredients to set.
Vegan Sour Cream
Avocado
Slice and serve with sour cream and avocado.
Taste Note: Tastes AWESOME. The second best pizza, I have made, so far.
Yields: 1 Pizza
Serves: 2
Source: galaxyfoods
Rinse the quinoa and soak for 24 hours.
Drain and rinse the quinoa again.
1 and 1/4 Tsp Baking Powder
1 Tsp Sea Salt
1/4 Cup + 2 Tbsp Water
Preheat the oven to 425 degrees F
Process the soaked quinoa with baking powder, salt and water for 2 to 3 minutes, until the batter is smooth (no lumps).
Yields: 2 Cups of Batter.
Line a baking sheet with parchment paper and apply coconut oil (very important, otherwise it sticks with the parchment paper) on the the parchment paper.
Pour and spread the batter out to your desired thickness (1/4" - 1/3" thick).
Bake the crust for 10 minutes. Take it out and flip and bake for another 5 minutes.
Source: oatmealwithafork
3/4 Cup Homemade Salsa
1/2 Cup Black Beans, Cooked
1/2 Cup Corn
1 Jalapeno, Chopped into Round Pieces, Remove Seeds
3/4 Cup GO Veggie! Dairy Free Mexican Style Shreds
1 Tsp Oil
1/4 Cup Red Bell Pepper, Diced
1/4 Cup Yellow Bell Pepper, Diced
1/4 Cup Orange Bell Pepper, Diced
1/4 Cup Green Bell Pepper, Diced
Pour olive oil in a pan, add all the bell pepper and saute for 3 minutes in medium flame and 2 minutes in high flame.
Top the pizza with salsa and spread evenly.
Distribute black beans and corn over the salsa evenly followed by GO Veggie! Dairy Free Mexican Style Shreds.
Add the sauted bell peppers, spreading evenly over the surface of the shreds.
Arrange jalapeno rounds on top.
Bake for 10 minutes or until the shreds are melted and light brown.
2 Tbsp Fresh Cilantro, Chopped
Remove and top with cilantro while still hot. Let cool for 5 minutes to allow ingredients to set.
Vegan Sour Cream
Avocado
Slice and serve with sour cream and avocado.
Taste Note: Tastes AWESOME. The second best pizza, I have made, so far.
Yields: 1 Pizza
Serves: 2
Source: galaxyfoods
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