Thrive "pizza"

Thrive "pizza"

Adapted from Brendan Brazier's recipe for "Spicy Black-Eyed Pea Quinoa Pizza", except I used a sprouted mix of garbanzo beans, adzuki beans, mung beans, and peas.

1 cup of sprouted beans

1 cup cooked quinoa

1/2 cup garbanzo bean flour

1/4 cup mixed hemp oil and coconut oil

1 tsp cayenne pepper

1/2 tsp black peppr

1/2 tsp sea salt

I blended this in the food processor and used the same method as I with the crackers to flatten it onto a cookie sheet, except I left it a little thicker.

To make the sauce I used the cherry tomatoes from my garden, about 1 cup, a few leaves of basil, a whole dried red chile pod, and a large clove of garlic, salt and pepper to taste. In the Vitamix on variable speed 7 for a few seconds until mostly blended but not pureed.  I spread this on the crust very thinly and then put it into my oven at 300 degrees for about 20 min. Then when the sauce had dried out a little a topped with diced onion, yellow squash, bell pepper, tomato, broccoli, and spinach, and finished with a drizzle of olive oil and some nutritional yeast sprinkled on top. I baked this for another 20-30 minutes, until the vegetables looked soft.