Quinoa pizza

Quinoa pizza

Total: 1 hr 15 min. | Active: 45 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 489 kcal
, Fat: 29 g
, Carbohydrate: 42 g
, Protein: 12 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g quinoa
1 garlic clove
2 ½ dl water
2 tbsp olive oil
2 tbsp Maizena cornflour
2 tsp baking powder
1 tsp salt


160 g pesto verde (green pesto), vegan
200 g green asparagus, tough lower section broken off, cut diagonally into thin slices
40 g baby spinach
1 red onion, cut into rings
10 g dried morel mushrooms, soaked in water, drained
2 tbsp olive oil
¼ tsp salt
a little pepper

To serve

20 g baby spinach
½ tbsp olive oil
¼ tsp sea salt
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How it's done

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Puree the quinoa, garlic, water and oil. Mix together the cornflour, baking powder and salt, mix into the quinoa mixture. Brush the baking paper with a little oil, spread the quinoa mixture on top. With wet hands, smooth down the surface a little.


Spread the pesto over the quinoa base. Mix the asparagus, spinach, onion, morels and oil, season, spread on top.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C, remove.

To serve

Mix the spinach, oil and salt. Spread on top of the pizza.

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