Delicious gluten-free quinoa pizza crust topped with our homemade non-dairy creamy pesto sauce, just add in your favourite veggies!
Ingredients
Quinoa Pizza Crust
- ¾ cup quinoa, covered by 1″ of water and soak overnight
- ¼ cup water
- ½ teaspoon baking powder
- ½ teaspoon salt
- handful spinach leaves
- drizzle of olive oil (optional)
Vegan Pesto Sauce
- ¼ cup nutritional yeast
- 2 cloves garlic, minced
- ⅓ cup chopped macadamia or walnut nuts
- ¼ cup pine nuts
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 6 cups packed basil leaves
- 1 teaspoon fresh lemon juice
- Your favourite pizza toppings
Directions
Quinoa Pizza Crust
- Soak the quinoa in water, covering it by at least an inch for 6 – 8 hours.
- Preheat oven to 425 degrees F. Line a 9″ cake pan with parchment paper drizzle one tablespoon of oil in the center and spread around to reduce the pizza crust from sticking.
- Drain and rinse the quinoa, then add quinoa and spinach to a blender. Add the ¼ cup of water, baking powder and salt. Blend on high until smooth and creamy. This should resemble a thick pancake batter.
- Pour batter into prepared pan and bake for 15 minutes. Remove, flip and place back in the oven and bake for another 10 – 15 minutes until browned and edges are crispy.
Pesto Sauce
- Add all ingredients except for the basil and lemon juice to the food processor and blend for about 10 seconds.
- Next, add the basil leaves and lemon juice and blend for 20-30 seconds until everything is combined. This pesto sauce makes 2 cups so you’ll have plenty left over!
- Finally, place the pesto sauce and your desired toppings onto the quinoa pizza base and heat for another 5-10 minutes.
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