Mozzarella-Stuffed Quinoa Pizza Bites

Homemade vegan mozzarella rolled in soft and fluffy quinoa. No, this is not a dream. With a savory tomato sauce dipping sauce on the side, these little bites will cure the fiercest of pizza cravings. Make these as a fun appetizer or make a big batch and gobble them up yourself.

MOZZARELLA-STUFFED QUINOA PIZZA BITES [VEGAN]

INGREDIENTS

• 1/3 cup quinoa
• 10 fresh basil leaves and parsley, chopped
• 1/2 teaspoon dried oregano
• 1/2 of 1 can of peeled and diced tomatoes
• 1/4 cup tomato paste
• 4 teaspoons psyllium husks
• Pepper and salt, to taste

FOR THE VEGAN MOZZARELLA:

• 1/4 cup cashews, pre-soaked
• 2 1/2 tablespoons nutritional yeast
• 2 tablespoons psyllium husks powder
• 1 cup water
• A pinch of salt

FOR THE SPICY GUACAMOLE:

• 2 ripe avocados
• 1 green jalapeño, finely chopped
• 1/2 of 1 onion
• Salt and pepper

FOR THE TOMATO DIP:

• 2 fresh tomatoes
• 1 carrot
• 1 red jalapeño
• 2 tablespoons lemon juice
• 1 teaspoon olive oil
• 1 teaspoon chili powder
• Dried mixed Italian herbs
• Salt and pepper

PREPARATION

TO MAKE THE VEGAN MOZZARELLA:

1. Soak psyllium husks in water and, leave in the refrigerator for 25-30 minutes.
2. Add everything into a food processor and mix until smooth.
3. Pour the mixture into a bowl, and leave it in the refrigerator for about 30 minutes, or preferably overnight.

TO MAKE THE GUACAMOLE:

1. Peel and pit the avocados and add to a mixing bowl. Mash with a fork. Then add the onion, chopped jalapeño, lime juice, salt, and pepper to the avocado and mix together well.

TO MAKE THE TOMATO DIP:

1. Finely chop tomatoes, carrots, and jalapeño.
2. Put it into a saucepan, adding olive oil, salt, and pepper.
3. Lets simmer for about 15-25 minutes or until thickened. Pour everything in a food processor and blend until a smooth sauce forms.

TO MAKE THE QUINOA PIZZA BITES:

1. If your quinoa is not cooked, bring the water to a boil over high heat. Add quinoa, simmer, cover, and cook for 15-20 minutes or until the liquid is absorbed and quinoa is softened.
2. Preheat oven and line a sheet with parchment.
3. Meanwhile, in a large bowl, mix all ingredients and let sit for 20 minutes or until the psyllium husks have hardened up.
4. Scoop 1 tablespoon of the quinoa dough, stuff with raw mozzarella, place on the sheet and bake in preheated oven 30-35 minutes.
5. Rotating the balls about halfway through, cook until the bites are well browned on the outside. Serve immediately.

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