It’s almost 2018, and I’m always looking ahead to what will be the health and food trends of the coming year. Cauliflower pizza crusted has dominated last year and this year, so how about this for a change? Pizza crust made from quinoa! More protein than cauliflower, and also gluten-free (and vegan of course) just like cauliflower.
Use your favorite vegan cheese and the whole pizza can easily be pizza. Use your favorite healthy toppings, here’s how I made a basic cheese pizza!
1/2 cup dry quinoa, soak overnight in water, then drain
1 tbsp baking powder (keeps the dough from being dense)
1 tsp sea salt
1 tsp each dried oregano and basil
1 tbsp EVOO or Coconut Oil
After you soak the quinoa overnight and drain it, add it to your blender (I used my NutriBullet) and the rest of the ingredients. Add water as you need, but be careful of making the dough too wet – you should not even need 1/4 cup of water so do it 1 tbsp at a time. Blend the dough and bake it on a parchment paper-lined baking sheet for 10-12 minutes or until crisp.
I use a homemade sauce, made of canned san marzano tomatoes, 1 tbsp tomato paste, oregano and basil – super easy. You can use canned marinara sauce but check the label, the sodium and sugar can be unbelievable on jarred sauces.
When the crust is crisp add the sauce and cheese, and bake for another 10-12 minutes, it’s that easy! Let me know what you think!
Nutrition (1 dinner-plate sized pizza):