Oatmeal Quinoa and Beetroot Pizza
I love pizza and since I started to excercise it became a forbidden meal in my diet , just thinking of pizza meant thinking of calories, fat, something so terrible. Over time I learned that food alone is not harmful and that we can enjoy it and feel good. Sometimes we forbid ourselfs to enjoy those little things that we love and we end up in a food and anxiety binge in an uncontrolled manner. I still eat pizza without feeling guilty. You have to find the best version to eat it and at the same time nourish your body, it will thank you later!
For a long time I've wanted to make a dough without refined wheat flour that was as delicious but more nutritious. This dough has oatmeal and quinoa, two gluten free complex carbohydrates that will give you enough energy to go out and work out, whatever you may like to do for excercise, I usually go to the gym or go out for a run after eating two slices of this pizza. This carbohydrates are full of fiber, low in fat and high in protein. Three slices will be more than enough for you to feel satisfied. Hope you like it!
Ingredients: For two
For the crust:
- 1 cup (230g) of oatmeal flour
- 1 cup (230g) of quinoa flour
- 1 egg
- 1 teaspoon (5g) salt
- 3 tablespoons (45g) warm water
- 1 tablespoon (15g) olive oil (you can use coconut oil too)
For the sauce:
- 3 tomatoes
- 1/2 onion
- 2 garlic cloves
- 1 tablespoon (15g) honey
- 3 basil leaves
- Salt, oregano and pepper to taste
Toppings:
- Beetroot
- 1/2 cup (115g) orange juice
- 1 tablespoon (15g) lemon juice
- 1 tablespoon (15g) honey
- Low fat mozarella cheese
- Fresh basil
- Fresh arugula
- Alfalfa sprouts
- Dried oregano
- Feta cheese
- Paprika
To make the dough:
- Pre-heat your oven to 200ºc or 392ºF
- Combine the oatmeal flour and quinoa flour in a large bowl and with the help of your hands incorporate the egg, salt and oil until you have a smooth dough.
- Add a tablespoon of warm water if the dough is dry, mix well and if it's necessary add another tablespoon of water.
- Grease a baking pan with olive or coconut oil and spread your dough with the help of your hands making the shape you want. I like to leave the dough quite thin, it will be more crunchy this way.
- Cook in the oven for 12 minutes or until the dough is cooked and crunchy.
To make the sauce:
- Blend the tomatoes without the skin with the help of a blender or food processor, the garlic and onion.
- Pour the sauce in a saucepan and stir with the help of a spoon or spatula in low heat. Add the honey, basil leaves and season with salt, oregano and pepper to taste.
- Keep stiring until the sauce thickens, for about 7 to 10 minutes.
To assembly the pzza:
- Cut the beetroot in thin slices and marinte with honey, orange and lemon juice for 10 minutes.
- Spread the sauce on the dough, top with low fat cheese, arugula, basil leaves and beetroot.
- Cook in the oven for 10 to 12 minutes or until the cheese has completely melted.
- Top with alfalfa sprouts, feta cheese, dried oregano and paprika.
Enjoy!
