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 walnuts nuts
¼ cup pine nuts
¾ teaspoon salt
⅛ teaspoon black pepper
6 cups packed basil leaves
1 teaspoon fresh lemon juice
Your favorite 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 and drizzle one tablespoon of oil in the center and spread around to reduce pizza crust from sticking.
Drain and rinse 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 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.
Related
Quinoa Pizza Crust With Homemade Vegan Pesto
Ingredients
Quinoa Pizza Crust
- 1 cup quinoa, covered by 1″ of water and soak overnight
- ¼ cup water
- ½ tsp baking powder
- ½ tsp 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 walnuts nuts
- ¼ cup pine nuts
- ¾ tsp salt
- ⅛ tsp black pepper
- 6 cups packed basil leaves
- 1 tsp fresh lemon juice
- Your favorite pizza toppings
Instructions
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 and drizzle one tablespoon of oil in the center and spread around to reduce pizza crust from sticking.
- Drain and rinse 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 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!
- 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!