October 20, 2013

Quinoa Breakfast Pizza w/ Pumpkin-Cacao Spread

Can you imagine eating pizza for breakfast? My answer is an emphatic 'No' if the pizza is made with white flour, and greasy with loads of cheese along with a bunch of ingredients which are not going to do any good to your body. How about if we make it with all these good ingredients like quinoa (which is a complete protein and is naturally gluten-free), pumpkin (which is seasonal, good carb with added nutrients) and raw cacao (which is rich in anti-oxidants, iron and magnesium) ?? Yummm, yes please !!



The idea of using Quinoa for pizza crust is from AlmondsandAvocados. There is no kneading or leavening involved here, just use fresh soaked quinoa (better if it is sprouted) to make the crust. That is Quick'n'healthy right :-)

Spread and be creative on the topping. You don't really have to make it a breakfast/fruit pizza, you can use homemade tomato sauce and toppings to make the 'regular' style pizza or hummus and fresh veggies to make a Mediterranean style pizza, possibilities are endless. I just made the pumpkin-cacao spread  and apple slices as topping to have a seasonal breakfast, and it vanished from the breakfast table in a jiffy :-)


For the crust:
  • Quinoa - 1 cup (soaked 8+ hours or overnight) 
  • Himalayan salt  - 1/4 tsp
  • Filtered water - 2-4 Tbs

  • Soak the quinoa overnight 
  • Drain the quinoa and grind along with salt and just enough water to grind to a fine batter - I used around 3 tbs of water.
  • Spread the batter on pizza tray (I just used a round stainless steel plate greased with a pat of coconut oil). Just pour the batter and tilt the plate/tray around to spread evenly.
  • Bake at 400 degree for 8-10 minutes - I did this in my toaster oven. 
  • Let it cool a little bit before you use it.




For pumpkin-cacao spread:
  • Sugar pumpkin ~ 1 1/2 cups (Skinned and cubed) 
  • Raw cacao powder - 2 Tbs 
  • Medjool dates - 3-4 
  • Dried shredded coconut - 2 Tbs (optional) 
  • Cinnamon powder  - 1/2 tsp
  • Himalayan salt - a pinch 

  • Spread the pumpkin cubes on a tray and roast it in 400 degree toaster oven for 8-10 minutes.
  • Puree along with dates, salt and coconut to nice and creamy.
  • Transfer to a bowl, add cacao powder and cinnamon and mix well.
  • Let it sit for 5-10 minutes.
  • Spread on the pizza crust, top with sliced fruits, shredded coconut etc.
  • Slice and serve. 


Sharing this on:
Potluck Party : Pumpkin Recipes
Healthy Vegan Friday


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