Pizza vegana con base de chía y avena con ras el hanout

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Pizza vegana con base de chía y avena con ras el hanout. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pizza vegana con base de chía y avena con ras el hanout, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pizza vegana con base de chía y avena con ras el hanout delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pizza vegana con base de chía y avena con ras el hanout is 1 racion. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pizza vegana con base de chía y avena con ras el hanout estimated approx 45 minutos.

To get started with this particular recipe, we must prepare a few components. You can have Pizza vegana con base de chía y avena con ras el hanout using 17 ingredients and 6 steps. Here is how you cook it.

Tomate triturado con jengibre y zanahoria mirar mis recetas.

Ingredients and spices that need to be Get to make Pizza vegana con base de chía y avena con ras el hanout:

1. Para la masa:
2. 3 cdas semillas de chía
3. 2 vasos harina avena integral
4. 1 cda semillas variadas
5. 1 cda semillas de calabaza
6. 1 cda semillas de lino
7. 1 cta ras el hanout
8. 1 cta orégano
9. Sal rosa de himalaya
10. Para la pizza:
11. 3 cdas tomate triturado casero con jengibre y zanahoria
12. 70 gr espinacas frescas
13. 60 gr edamane grano
14. 70 gr setas variadas
15. Pimienta negra molida
16. Salsa teriyaki
17. Aceite de oliva virgen

Steps to make to make Pizza vegana con base de chía y avena con ras el hanout

1. Hidratar las semillas de chía con 3 cdas de agua durante 10 minutos.
2. Colocar en un bol las semillas de chía rehidratadas (se habrán convertido en una especie de gel), la harina, las semillas variadas, calabaza y lino, ras el hanout, orégano y una pizca de sal. Mezclar bien y añadir un chorrito de agua. Mezclar hasta que nos quede una pasta y colocar está pasta con la ayuda de una espátula sobre una bandeja de horno con papel vegetal.
3. Hornear la masa en horno precalentado a 180°C durante 20 minutos.
4. Mientras en una cazuela con aceite doramos un poco las espinacas, setas y edamane por separado con un poco de salsa teriyaki. Reservamos.
5. Una vez tengamos horneada la masa, cubrimos con la salsa de tomate, las verduras y le echamos un chorrito de aceite.
6. Hornear en horno precalentado a 180°C durante 10 minutos más. Bon profit!!!

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