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Quinoa Pizza with Zesty Moringa Pesto

Yes, pizza can be totally nutritious! We love this idea from Aduna Feel Good Tribers Olivia and Flora to use quinoa as the base, which, along with our mighty moringa, makes a seriously protein-packed pizza. The toppings are up to you - but don't skip the zesty moringa pesto!

Makes 1 small pizza 


For the base:
2 tsp Aduna Moringa Powder
2/3 cup quinoa, soaked overnight + drained
1 tsp chilli flakes
1 tsp mixed herbs 
1 tsp oregano 
1 tsp apple cider vinegar
salt & pepper to taste 
extra virgin olive oil, for greasing 

For the pesto:
1 tsp Aduna Moringa Powder
1/4 avocado
juice of 1 lemon
2 tsp extra virgin olive oil
50g pine nuts
large handful of fresh basil

For the topping:
handful of rocket
roasted aubergine
tomato paste
fresh basil leaves
roasted baby tomatoes 


To make the base, place all the ingredients in a food processor and blend until a sticky, dough like consistency forms. Depending on the strength of your blender, you will have to keep stopping it and scraping the mixture from the sides until it has fully combined. 

Grease a pizza tray (or a baking tray if you don’t have one) with some olive oil and remove the mixture from the blender onto the tray. With a palette knife, spread the mixture out evenly into a circular shape and bake in the oven at 180C for 20-25 minutes until golden brown and crispy. 

To make the pesto, place all the ingredients in a food processor and blend until smooth and creamy. 

Remove the pizza from the oven and top with your favourite toppings. Finally, drizzle over the zesty moringa pesto (you will have some leftover) and slice to serve. 


Recipe by bali.zest
Photography by Ollie Crichton