Quinoa Pizza With Balsamic Beets, Caramelized Onion & Goats Cheese

Rachel Morrow RACHEL MORROW

Everyone loves pizza, but it doesn't have to be seen as an unhealthy indulging 'cheat meal'. It's simple to create a healthier version without skimping on the flavor.

We've been experimenting with some bases lately and found that this simple, 4-ingredient base was a winner. Easy to put together, easy to cook and the best thing is you can top it with any of your favorite ingredients!

Ingredients

Quinoa Pizza Base

  • 3 cups quinoa flour
  • 1/4 cup melted coconut oil
  • 3 eggs
  • 1/2 tsp sea salt

Method

  1. Preheat oven to 350°F (180°C)
  2. Mix together pizza base ingredients until a dough-like consistency forms.
  3. Line a cutting board with parchment paper, place dough on parchment and place another piece of parchment paper on top so the dough is between 2 layers of parchment paper. Roll dough out between pieces of parchment paper to desired thickness.
  4. Using a large bowl placed on top of rolled out dough, cut around the bowl for round pizza base.
  5. Place your pizza base on a lined baking tray and bake in the oven for 10 minutes.
  6. Remove from oven and top with pesto, roasted beetroot, caramelized onions and goat cheese.
  7. Place back into the oven to cook for 20-25 minutes or until golden brown on the crust.
  8. Remove from oven and top with arugula.  Move to chopping board and cut into pizza pieces to enjoy straight away.

TOPPINGS

  • 1/4 cup pesto (recipe below)
  • Goat cheese
  • Caramelized onion (recipe below)
  • Roasted balsamic beets (recipe below)
  • 1 cup arugula

PESTO

  • 1 1/2 cups basil leaves
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pine nuts or cashews
  • 1 garlic clove
  • 1 tbsp Food Matters Superfood Greens
  • A good pinch Himalayan or sea s alt

Method

  1. Mix together all ingredients in the food processor until a chunky pesto has formed.
  2. Store in the fridge for up to 1 week.

BALSAMIC ROASTED BEETS

  • 1 large beetroot, peeled and cubed
  • 1 tbsp balsamic vinegar
  • 1 tbsp coconut sugar
  • 1/2 tbsp olive oil

Method

  1. Preheat oven to 350°F (180°C)
  2. In a small roasting dish, toss together the cubed beets, balsamic, coconut sugar and oil.
  3. Place in the oven to roast for 20-30 minutes or until your beets are a little crispy and brown.

CARAMELIZED ONION

  • 1 tbsp olive oil
  • 2 large red or brown onions, sliced
  • 2 tbsp coconut sugar
  • 1-2 tbsp balsamic vinegar

Method

  1. Heat oil in a large frypan over low heat. Add the onions and cook very slowly for 10-15 minutes, stirring occasionally.
  2. When onions are softened and tinged golden, add coconut sugar and balsamic.  This will start the caramelization process. Cook onion over low heat for a further 5 minutes, stirring occasionally, until sticky and caramelized.
  3. Use immediately, or store in the fridge, in a sterilized jar or plastic container, and use when required.

Rachel Morrow

BY RACHEL MORROW

Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.