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Almond and Quinoa Pizza Crust

PIZZA NIGHT! With a GypsyKitchen twist. If your house is anything like ours, pizza night has become a serious ritual over the last year. But if you fancy changing it up and trying something a bit different this weekend, this ones for you.

Hannah has created this beautiful almond and quinoa pizza crust with homemade walnut pesto and pink hummus. It's light and oh so colourful, PERFECT for spring. And because of the high nut content, you’ll probably feel more satisfied, with less of that bloated feeling.

What you’ll need (makes 1 medium sized pizza, 2-4 portions depending on how hungry you are and what else you serve it with).

For the crust:

  • 110g almond flour / ground almonds
  • 35g quinoa flour (quinoa whizzed in a high-speed blender)
  • A generous pinch of sea salt
  • 1 tablespoon of chia seeds
  • 3 tablespoons of olive oil
  • 60ml water

For the pesto:

  • 75g walnuts
  • 30g pumpkin or sunflower seeds
  • 120ml olive oil
  • Salt and pepper to taste
  • 60ml water
  • 2-3 garlic cloves
  • The juice and zest of 1/2 a lemon or lime
  • 3 generous handfuls of your choice of greens (rocket, kale etc)

For the hummus:

  • 400g chickpeas (soaked weight)
  • 60ml olive oil
  • Half a teaspoon ground cumin
  • Salt and pepper to taste
  • 2 medium cooked beetroot (baked, boiled or bought pre-cooked)
  • 2 garlic cloves
  • Zest and juice of 1 lemon
  • 40g tahini
  • 60ml water

How to make it ...

  • Preheat the oven to 200 degrees C and line a baking tray with baking paper.
  • In a large bowl, whisk together the flours, salt and chia seeds, then add the olive oil and water and mix using a spoon form a dough (use your hands if its easier!)
  • Put the dough ball onto the baking tray then flatten and shape gently into a disc. Bake for 10 minutes until the crust is golden brown.
  • While your crust is baking, prepare your pesto, hummus and toppings.
  • For the pesto, simply combine all of the pesto ingredients in a food processor, adding more oil as needed to reach your desired consistency. Taste and season.
  • For the pink hummus, add the chickpeas, beetroot and garlic to a food processor and blend for a minute or so to break them down. Add the rest of the ingredients and blend, adding
  • more oil for a creamier hummus, and more water if needed. Taste and season.
  • When the crust is baked, spread on the pesto, the pink hummus, and then your favourite toppings. Hannah used fried mushrooms and cabbage! Some other yummy topping suggestions would be cherry tomatoes, caramelised red onion and maybe some cheese.

Hannah’s top tip - load up on veggies first, then add your choice of protein. Serve with a big side of salad! And you can store any leftovers in a sealed container in the fridge for up to a week.


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