I also make this base into individual-sized portions and serve it unadorned to accompany curries and soups.
INGREDIENTS
¼ cup white quinoa, rinsed and drained
½ cup water
¾ cup quinoa flour
½ teaspoon smoked paprika
1 teaspoon sea salt
freshly ground pepper
½ teaspoon baking powder
1 large egg, size 7
¼ cup milk
Topping
300 grams butternut pumpkin, peeled and seeded
2 tablespoons olive oil
2 cloves garlic, crushed
¼ cup mascarpone
¼ cup tomato relish (I used Maison Therese Chilli Tomato)
1 ball fresh mozzarella in whey, well drained
8 cherry tomatoes, halved
parmesan, for grating
METHOD
Preheat the oven to 180°C fan bake.
Place a flat baking tray in the oven to preheat.
Base: Put the quinoa, water and pinch of salt in a small saucepan and bring to the boil. Cover, reduce the heat and simmer for 12 minutes. Tip into a bowl and cool completely. Add the flour, paprika, salt, a grind of pepper and the baking powder to the cooled quinoa and combine well so the grains are separated. Whisk the egg and milk together and stir in to make a thick, soft dough.
Place on a large piece of baking paper and flatten to ½cm thick oval, about 28cm x 20cm. Slide the hot tray under the paper and bake for 10 minutes.
Topping: Shave the pumpkin into ribbons using a vegetable peeler and place in a bowl. Toss with olive oil, garlic, salt and pepper.
Stir the mascarpone and relish together and spread over the hot base with a spoon. Loosely pile the pumpkin on top and nestle in the tomatoes and mozzarella. Top with a generous grating of parmesan, salt and pepper.
Bake for 10–15 minutes until golden. Serve immediately. Makes 1 pizza
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