Ingredients Serves 2
- 3.4 cup quinoa
- 1 tbsp ground flax seeds
- 1 tsp baking powder
- 2 tbsp vegan barbecue sauce
- 1 can chickpeas
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 tsp vegetable oil
- 2 tbsp vegan ranch sauce (see step 9)
- handful arugula
- 1/4 small red onion (optional)
- 1 stalk celery
- 2-3 stems cilantro
Place 3/4 cups of quinoa into a bowl, cover with water and soak overnight or at least for 6 hours.
Drain and rinse the quinoa. Place into a blender together with 2 tablespoons of water, 1 teaspoon of baking powder and process for about two minutes until it is smooth. Then add 1 tablespoons of ground flax seeds and blend again to get a thick and sticky texture.
Grease parchment paper with some oil. Line the baking sheet or a cake pan. Distribute the dough evenly into a round shape, using a spoon.
Place the dough into the oven and bake at 450F/220C degrees for 15-20 minutes.
Drain the chickpeas, place into a small pan, add 1/4 tsp of cumin, 1/2 tsp of paprika, 1/4 tsp of salt and 2 tsp of vegetalbe oil. Mix well. Place the pan on a stove and cook over high heat for 5 minutes, stiring often.
Spread some vegan barbecue sauce over the top of the pizza crust. Top with arugula leaves and chickpeas. Bake the pizza for another 10 minutes.
Cut the red onion into cubes. Cut one stalk of celery into small pieces. Chop fresh cilantro.
When the pizza is ready, assemble it with celery and red onion.
Top with some ranch sauce and garnish with chopped cilantro leaves.