Guilt free pizza? We've got you!
1 cup white quinoa (leave it in the water for 2 hours)
50 ml of water to beat the quinoa
½ courgette, cut into thin slices
1 tablespoon coconut oil
1 tsp salt
1 tsp baking soda
50 g quark
50 g ricotta
½ cup tomato sauce
Oregano and fresh basil to taste
Drain the quinoa water.
Add quinoa and the new portion of fresh water in the blender.
Add the coconut oil, salt, bicarbonate.
Beat to form a homogeneous mass.
Line a round shape with buttered paper.
Arrange the dough on the paper.
Bake for 20 minutes.
Remove from the oven and remove the paper.
Cover the dough with tomato sauce, cheeses, courgette and oregano.
Return to the hot oven for another 10 minutes.
Put the fresh basil on top.
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