Ingredients
Dough
1/2 cup
raw quinoa
1 tbsp.
oatmeal
1 tbsp.
psyllium husk
1/2 bag
cream of Tartar (or baking powder)
1 tbsp.
oli
salt, pepper
Topping
2 x 80 g
Delamaris Tuna Steak
1 cup
tomato paste
cherry tomatoes
1 handful
fresh rocket salad
mozzarella cheese
capers
balsamic vinegar
Instructions
To prepare the dough, first cook quinoa in salted boiling water, drain and leave to cool. Add the other ingredients, stir and put into the fridge for at least 15 minutes to enable the ingredients to combine and rise. Put the dough on baking paper and bake for 20 minutes at 200°C.
While the dough is cooling in the fridge, prepare the topping ingredients. Cut the cherry tomatoes into quarters. Generously season the tomato paste with oregano and basil.
When the dough is baked to ¾, take it from the oven and spread with the tomato paste, add the cherry tomatoes, the fresh spinach leaves, grated cheese, capers and the Delamaris Tuna Steak, which will provide you with the needed protein and Omega 3 fatty acids. You can add some balsamic vinegar, if you wish.
Bake the dough with the topping at 180°C for another 10 minutes.
Difficulty level
Time
60 min
The recipe contains
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