Adzuki Bean Quinoa Sesame Pizza with Spicy Sun-Dried Tomato Marinara Sauce

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This is not your normal pizzeria pizza, it's a fork & knife endeavor.But your time eating this shouldn't be spent wondering if it should be called a pizza or not in the first place. The essence of this "pizza" is in the taste. You should just enjoy the flavor experience & the fact that you are getting a nutrition-packed, healthy, balanced meal.

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  • 2

Ingredients

  • CRUST:
  • 1 cup cooked or sprouted adzuki beans
  • 1 cup cooked or sprouted quinoa
  • 1/2 cup ground sesame seeds
  • 1/4 cup coconut oil or hemp oil
  • 2 Tablespoons dulse flakes
  • TOPPING:
  • 1 cucumber, sliced
  • 1/2 onion, diced
  • 4 strips dulse (about 1/2 cup tightly packed)
  • 1 cup bean sprouts
  • 1/2 cup fresh basil
  • 1/2 cup chopped green onions
  • MARINARA SAUCE:
  • 1 cup sun-dried tomatoes
  • 1 clove garlic
  • 1 cup chopped tomatoes
  • 1 cup water
  • 1/2 cup grated cucumber
  • 3 Tablespoons hemp oi
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1/4 teaspoon thyme
  • salt, to taste

Preparation

Step 1

For the sauce:
Soak the sun-dried tomatoes in the water for 20 minutes. Retain this water. In a food processor, process all ingredients, including sun-dried tomato water, until desired consistency is reached. (You can keep this refrigerated for up to one week.)

For pizza and crust:
Preheat oven to 300 degrees. In a food processor, process all crust ingredients until mixture starts to ball up. Lightly oil the baking tray with coconut oil. Spread mixture on tray to about 1/4 inch thick (it can be thicker or thinner if you prefer).

Spread sauce on crust; add toppings.

Bake for 45 minutes. (This will vary slightly depending on the moisture content of the toppings and the desired crispness of the pizza.)

From: Brendan Brazier’s Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life (This recipe combines two separate recipes in the book. The sauce can be used for other things – either hot or cold. Brazier suggests that if you heat up the sauce then add a little nutritional yeast to thicken it up a bit.)

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