| Cook Time | 8 hours 45 mins |
| Servings |
4
|
Ingredients
- 1 cup uncooked ecoLife Golden Quinoa soaked in water for 6-8 hours or overnight
- 1/2 cup water
- 2 large eggs
- 1 teaspoon oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon dried oregano
- 1 teaspoon sea salt
- For the cashew cheese
- 1 cup raw unsalted cashews
- 3 tablespoons lemon juice
- 1-2 tablespoon water
- Freshly ground black pepper
- 1/2 teaspoon salt
Toppings:
- 1.5 tablespoons olive oil
- pinch of hot chili flakes
- 2 cloves garlicminced
- 1 bunch kale thinly sliced
- 1/2 Can of artichoke hearts drained and roughly chopped
Ingredients
Toppings:
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Instructions
- Heat oven to 500 degrees F. Line a round 10 inch cake pan with parchment paper and spray with cooking spray. (helps if the bottom is removable)
- Make the crust in a high power blender and blend quinoa, eggs, water, baking powder, oregano and salt until smooth. Pour into the prepared pan and bake for 25 minutes until golden brown.
- Clean out the blender and process the ingredients for the cashew cheese until it resembles a hummus.
- For the toppings in a large skillet over medium heat add oil. Add garlic, chili flakes and kale, and saute for 2-3 minutes. Season with salt.
- With the pizza crust still in pan, spread with cashew cheese and top with greens and artichoke hearts. Bake another 5-10 minutes until heated through and serve immediately.
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