Roasted Cherry Tomatoes, Capsicum and Kale Leaves with Red Sauce on a Baked Quinoa Crust

Using protein-packed quinoa instead of dough, this is a delicious, nutritious, gluten-free alternative to pizza. I wasn't sure how the children would like it but they were hooked from the first bite, so now it's a regular meal in our house!

First:

Soak a 450g bag of quinoa in water overnight.

Drain, rinse and put in the vitamix/food processor along with:

2 tsp of apple cider vinegar

2 tsp of mixed Italian dried herbs

½ tsp of sea salt

Pulverise into a smooth mix.

Then:

Spread it evenly onto a baking tray that's lightly greased with olive oil (or lined with baking paper) and bake on gas mark 6 for about 20 minutes.

To make the red sauce:

Fry 2 diced red onions and one bulb of chopped garlic in a little olive oil.

Put the onions and garlic in the vitamix/food processor along with the following ingredients and blend until smooth:

1 can of tomatoes

125g of tomato paste

1 tsp of oregano

A pinch of sea salt

Next:

Smooth the sauce over the quinoa crust and top with roughly chopped roasted red capsicum, roasted cherry tomatoes (halved and salted) and roasted kale leaves, along with lots of freshly ground pepper.

I think this is mouth-wateringly good as it is, but If you want to make it more like traditional pizza, you can add grated vegan cheese on top and grill until melted. You can find the recipe for vegan cheese here.