for 4 person

Base

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

Topping

160 g	vegan pesto verde (green pesto)
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

How it's done

Base

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.

Topping

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.

Show complete recipe