Sauce Ingredients
- 4 tbsp olive oil
- 4 cloves fresh garlic, chopped
- 11/2 cup carrots, shredded
- 1 stalk fresh basil
- ½ tsp black pepper
- 1 tsp Kosher salt
- 1 can (19oz) Italian tomatoes, crushed
Directions
- In a sauce pot, heat the olive oil and add the onions, garlic and carrots
- On low heat, sauté until soft
- Add the basil, salt and pepper and sauté for about 8 – 10 minutes
- Add the tomatoes and bring to a simmer for about 5 minutes
- Remove from heat and blend with an emulsion hand blender
Quinoa Crust Ingredients
- 2¼ cups white quinoa
- 1 cup water
- 3 tbsp olive oil
- 1 tbsp baking powder
- 1 tsp Kosher salt
- ½ tsp Italian seasoning
- 1 tsp garlic powder
- ¾ cup grated parmesan
Directions
- Place the quinoa in a bowl and cover 1” inch above the quinoa with water
- Place in the fridge and soak overnight
- Then pour into a sieve and rinse well
- Transfer into another bowl
- All the measured water, salt, Italian seasoning, garlic powder, grated parmesan and baking powder
- Blend well while drizzling in 3 tbsp of the olive oil
- Spray the 9” x 13” baking pan well
- Lined with parchment and spray well
- Once the mix resembles a pancake batter, pour into the baking pan (2 cups of batter for a thinner crust)
- Place on the middle shelf of a preheated 425˚ oven
- Bake for 10 minutes and then flip and place in the pan and bake until golden brown (another 5 minutes)
- Now remove the quinoa crust from the oven and add the sauce (about 1½ cups)
- Add the desired toppings
- Bake for an additional 5 – 8 minutes
- Then transfer on a cutting board
- Cut and serve
Toppings
- 1½ cups sauce
- 1½ cups crimini mushroom sliced
- 3 cups baby spinach
- ¾ cup feta cheese
- 1 cup low fat mozzarella cheese
NOTE: There may be additional quinoa batter left. You can use this for a smaller personal pan pizza
Nutrition Facts:
Serv. Size: 1 | Servings: 8 | Amount Per Serving: Calories 504 | Total Fat 24g |Sodium 146mg | Total Carb 53g | Protein 20g
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