Mexican styled quinoa pizza

pizza meets mexican food meets quinoa crust


sounds like a really good combo right?

Oh yes, a crunchy quinoa pizza crust (made with just a few ingredients) layered with red lentil tomato chili, corn, kidney beans, avocado, cashew sour cream and herbs


So pizza is always a really good or rather delicious lunch or dinner idea, right? Yes but this time I run out of flour and yeast, so I thought it would be quite impossible to make a dough.

But never say never. So this one this actually made uhm of quinoa and more quinoa, salz,pepper and a bit oil. That was like the healthiest crust you’ll ever know and I’m sure you’ll never skip this dough.

Super crispy on the edges but also smooth in the inside.

Pizza hasn’t be better.

Expect the toppings


This time its mexican styled, oh si si and now sailr de fiesta.

Started with red lentil-tomato chili. I could truly eat this everyday but well, I’m not always able to have some caned tomatoes in my house and yeah the leftovers of chili is like candy for me. There’s none left.

I spooning it even pure yes without rice/quinoa or anything else from the pot.


Added this time also grilled corn, kidney beans and a super delicious avocado from mehadrin (best avocados for sale? Not just a dream, only use this code at the check out: LP10220165)

Oh and what about a huge spoonful of homemade Cashew sour creme? Yes please, and now let the fiesta begin!



What you need:

Quinoa crust:

150 grams quinoa
salt, pepper
2 tsp oil


red lentil-tomato chili:

2 tbsp oil
1 medium onion, chopped
2 cloves garlic, minced
3 tsp chili powder
100 grams red lentils
1 can diced tomatoes
650 ml water
⅓  fresh chopped cilantro
salt, black pepper


cashew sour creme:

120 grams cashews
1 lime juice
60 ml water
1 tbsp cider vinegar
salt, pepper



red lentil-tomato chili:

  1. In a pot, heat olive oil over medium heat. Add onion and red bell pepper; saute vegetables until onion is soft and lightly browned.
  2. Stir in garlic, chili powder and cook for 1 minute.
  3. Add lentils, tomatoes and water. Bring to a boil, lower the heat and simmer for 25-20 minutes and taste with salt, pepper.
  4. Transfer the cooked chili into a food processor and process until pureed. And add on the Quinoa crust.

Quinoa crust:

  1.  Add quinoa in a pot, simmer, cover and cook for 15-20 minutes or until the liquid is absorbed and its softened.
  2. Place the cooked quinoa into a food processor along with the water, salt, and baking powder.
  3. Process until it is smooth in consistency.
  4. Press down the dough on a pan with parchment paper and bake the crust for 15-20 minutes.
  5. Carefully flip the crust over, and bake it for another five minutes.
  6. Top the pizza with the  red lentil-tomato sauce, kidney beans and corns.
  7. Bake the pizza for another 5-10 minutes until your toppings have cooked through.

cashew sour creme:

  1. Soak the cashews for at least 3-4 hours.
  2. Afterwards add everything in a food processor and blend very well.

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