Quinoa Pizza Crust

A totally plant-based pizza crust that's also egg and dairy-free. Enjoy with your favorite toppings. Best of all the base is made with quinoa, a total superfood!

Total Time

8hr 35min

4.7

3 Ratings

Author: Joyous Health

Servings:

Ingredients

•

2 1/2 cups

Quinoa , cooked

•

1 cup

Water

•

1 Tbsp

Baking Powder

•

2 Tbsp

Simply Organic Garlic Powder

•

2 Tbsp

Italian Seasoning

•

1 tsp

Sea Salt

•

4 Tbsp

Nutritional Yeast

Cooking Instructions

Place the Quinoa (2 1/2 cups) in a large bowl. Add enough water to cover the quinoa and let sit overnight or at least 8 hours. After 8 hours, drain the water and rinse the quinoa thoroughly with a wire mesh strainer, or pour it into a nutbag to rinse. Do not skip this step even if you are using 'pre-rinsed' quinoa. It won't work unless it's soaked for a long time to absorb water and soften.

Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.

Add the quinoa, Water (1 cup) , the Baking Powder (1 Tbsp) , Simply Organic Garlic Powder (2 Tbsp) , Italian Seasoning (2 Tbsp) , Sea Salt (1 tsp) and Nutritional Yeast (4 Tbsp) to a food processor. Blend until a smooth batter forms.

Pour the batter onto the baking sheet, using a spatula to spread evenly across the sheet.

Bake the crust for 15 minutes. Flip the crust, removing the parchment paper, and bake for 10 minutes more, or until golden brown.

Top the crust with your favorite toppings and then put back in the oven for another 10 minutes.

Cut into squares and serve!

Author's Notes

I divided the toppings for this pizza into three sections and spread tomato sauce as the base under the toppings:

Section 1: soft goat cheese, sliced zucchini, thinly sliced red onion, and grape tomatoes halved.
Section 2: grated goat cheddar, nitrate-free pepperoni.
Section 3: grape tomatoes halved, burrata cheese, and fresh basil (added after baking).

Nutrition Per Serving

CALORIES

422

FAT

6.6 g

PROTEIN

17.6 g

CARBS

72.9 g