Delicious Detox Worthy Pizza Recipe!

Crust Compliments of Laura Lea Balanced Cook book!

Ingredients:

•Crust ingredients (enough for 2 pizza):
•1 1/2 cups quinoa
•1 cup dry red lentils
•1/2 cup water
•1/4 cup plus 2 tsp extra virgin olive oil
•1 1/2 tsp Himalayan pink sea salt
•1/4 tsp black pepper
Pizza topping ingredients:
For the pesto...
•2 cups arugula packed
•1 head of parsley
•1 lemon, juiced and zested
•3 clove garlic
•3/4 cup sprouted pumpkin seeds
•2 TBSP non-synthetic nutritional yeast (skip if you have frequent yeast infections)
•1 tsp sea salt
•1/2 cup olive oil
For the toppings... (double for a second pizza)
•3 thinly sliced free-range organic chicken thighs, cooked
•two handfuls arugula
•3/4 cup shredded vegan cheese (if you know for sure you don’t have an issue with dairy, try 3/4 cup mozzarella and 4 ounces goat cheese)
•1 head broccoli, chopped

Instructions:

(NOTE- REQUIRED 6-8 HOURS OF SOAKING):
1). To make the crust: place lentils and quinoa in a large bowl and fill with filtered water so it covers 1 inch over. Leave to soak when you go about your day for 6-8 hours. Rinse thoroughly in mesh strainer once the time is up. Preheat oven to 425. Place soaked quinoa and lentils in a food processor or blender along with the rest of the crust ingredients. Blend until smooth, approximately 5 minutes. The batter should be somewhat liquidy. Place two cups batter on a parchment paper lined baking sheet coated in olive oil and smooth it out with a spatula so it’s 1/4 inch think and shaped like a pizza or a rectangle. I find the rectangle to be easier. Bake for 18 minutes.

Either place the other two cups in the fridge to save for later for a second pizza, or cook a second crust and double your topping ingredients.
2). Once the crust is done heat oven to 450. Place all of the pesto ingredients into food processor or blender and blend until smooth. Spread a thin layer of pesto onto the pizza crust, if you really like pesto, get after it with a thick layer. Sprinkle cheese, cooked chicken, and broccoli on top. Bake for 13-15 minutes or until cheese is bubbling. Add the arugula on top after it’s cooked.