Roast Veg Quinoa Flatbread Pizza
If you're not a fan of veggies, you clearly haven't tried roasting them! Probably my favourite way to eat veggies is roasted with some delicious herbs & spices! Roasting brings out the natural sweetness of the veggies & makes them so so yummy!
Ingredients (serves 1-2)
3/4 cup dried quinoa
1/3-1/2 cup water
Dried oregano, to taste
Salt, to taste
1/2 tsp baking powder
Veggies of choice (chopped/cubed): I used pumpkin, capsicum, mushrooms, red onion and zucchini
1/2 packet @tableofplenty Veggie Roasters Classic Paprika (or herbs/spices of choice, about 1 tbsp in total)
Olive oil spray
1 heaped tbsp tomato paste
Vegan cheese, shredded
Method
Start by making the Quinoa Flatbread. Preheat oven to 180C, fan-forced. Place quinoa, water, oregano, salt & baking powder into a blender/food processor and blend until a thick dough forms. Start with 1/3 cup water & add more as needed to form a dough.
Flour a board or bench well & roll out the dough using a rolling pin. Then transfer onto a lined tray. Bake for 15 mins & then flip over (you will have to gently peel the base away from the baking paper) & bake for another 10 mins.
Meanwhile, cut pumpkin into small cubes, spray with oil & sprinkle with some @tableofplenty Veggie Roasters Classic Paprika seasoning. Place in the oven to roast for 20-25 minutes.
Once the flatbread is cooked & the pumpkin is roasted, its time to assemble the Pizza! Spread tomato paste on the base, top with roasted pumpkin and remaining veg. Spray with a little oil and sprinkle over more @tableofplenty Classic Paprika seasoning. The top with shredded cheese.
Place in the oven to bake for 10-12 mins.