Makes 2 medium-sized servings, or one large serving.
- 1 1/2 cups cooked, drained quinoa. I like the red variety for this dish. (This can be cooked just like rice! Here’s a link, if you’re curious.)
- 2 tablespoons of classic-flavored hummus. (It sounds weird, but this will be our cheese substitute.)
- around 2 tablespoons of your favorite (vegan) spaghetti sauce. Tomato sauce could also be used, though the flavor will be different.
That’s it! Really. That’s it.
- Cook the quinoa, and immediately put the quinoa into the bowls you will be serving it in. (See link for more detailed instructions.)
- While the quinoa is still hot, add the hummus, and stir to incorporate.
- Add the spaghetti sauce. Stir.
- The whole dish should now be cool enough to eat. If you find it’s too cold, just pop it into the microwave on high for 30 to 45 seconds, or until it’s to your liking.
So, not only does this taste about as close as you’re gonna get to a stuffed crust cheese pizza, it’s also chock full of vitamins and nutrients! The Spruce tells us that 1 cup of cooked quinoa (185 g) contains about 8.14 grams of protein, 3.4 grams of fat, and about 118 mg of magnesium. More than that, even, it includes 31 mg calcium, 2.76 mg iron, 318 mg potassium, and 2.02 mg zinc!
How much sodium is in this dish will depend on your favorite kind of spaghetti sauce, but for the kind I used, Prego Fresh Mushroom Italian Sauce, these were the facts for what’s in 1/2 a cup – 8 US Tablespoons. And this recipe only calls for 1/4 of that!
So as far as pizza goes, this really isn’t that bad for you.
Let me know what you think!! 🙂
This. Is. Incredible.
If you like it, head on over to Detoxinista’s page and share this recipe further!
- Coconut oil , for greasing
- 1 cup millet, soaked in water for at least 2 hours (Note – for this recipe, we substituted just over 1 cup gluten free flour, and it worked just fine!)
- 2 pounds frozen corn , thawed and divided
- 1 cup water
- 1/4 cup melted coconut oil
- 1/3 cup raw sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon apple cider vinegar
Preheat the oven to 350ºF and grease a 9″ x 13″ casserole dish with coconut oil. Drain the soaked millet in a strainer and rinse well. In the bowl of a large food processor fitted with an “S” blade, combine the drained millet, 1 pound of the thawed corn, 1 cup water, melted coconut oil, sugar, salt, baking soda, and vinegar. Process well until a relatively smooth batter is created, which should take about 2 minutes. Add in the remaining 1 pound of thawed corn and pulse a few times to combine– you want to leave plenty of texture in this dish.
Pour the batter into the greased casserole dish and bake at 350ºF until the top is lightly golden, about 45 minutes. Allow to cool at least 15 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to one week.
That’s it! This really is a great one. If you try it, let me know how it turns out!
~ Star 🙂
- 1 lb potatoes – cooked, mashed, and still warm.
- 1/2 teaspoon salt
- 2 tablespoons butter or substitute
- 1/2 cup flour, plus extra for dusting.
- Place mashed potatoes in a large bowl and mix in the salt and melted butter (or substitute). Stir in the flour to make a pliable dough. Turn onto a lightly floured surface and roll into a round, about 1/4 inch thick and 9 inches in diameter. Cut into 6 triangular shapes (called farls), like you would slice pizza.
- Lightly dust a cast-iron skillet or griddle with flour, and put on medium high heat. When the flour begins to toast a pale beige, the temperature will be right for cooking. Arrange the farls on the griddle or skillet and cook for about 2 1/2 minutes on each side until lightly browned.
- Serve them hot and eat with jam, or cinnamon, butter, and sugar. Alternatively, the cooked bread may be fried and eaten with sausages, bacon, and eggs.
This bread is so, so good. I’m not sure how old the recipe is, but the Victorian Era would be a good guess.