I thought it was about time for a pizza recipe and I’m so excited about this one! I created the base for one of my newest clients Hodmedods who produce wonderfully delicious organic grains like yellow pea, green pea, fava bean and qionoa flour on their farm in Suffolk plus a range of pulses and cereals.
You may have seeen my latest obsession on Instagram – their amazingly green green pea flour. They make the best savoury pancakes ever.
I created this delicious quinoa flour pizza for Hodmedods and can’t wait to share my version of it with you.
The pizza crust has a few more stages than usual but it’s definitely worth it. Toasting the flour first really brings out its nutty flavour and removes any bitternes, and because we’re adding yeast the dough needs to prove a little before baking. The result is a deliciously crisp but still moist base and seriously tasty.
Topped with a classic tomato sauce, my creamy cashew cream, figs and peppery rocket this pizza packs a flavour punch and is packed with wholesome goodies.
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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