Deliciously Nutritious
Quinoa Crust Pizza
|by Krystal Barschig
Author of My Botanical Baby
This plant-based pizza recipe is equal parts nutritious and delicious! It is vegan, flourless, glutenfree, and high in protein and fiber.
Quinoa Crust
•
•
•
•
3/4 cup uncooked quinoa
1/4 cup water
1 teaspoon baking powder
1/4 teaspoon salt
Basil-Hemp Seed Pesto
•
•
•
•
•
4 garlic cloves
1 cup basil leaves
2 tablespoons hemp seeds
3 tablespoons olive oil
1/2 teaspoon sea salt
Toppings
•
•
•
•
•
•
1/4 cup cherry tomatoes, quartered
1/4 cup kalamata olives, halved
2 tablespoons olive oil
2-3 garlic cloves, minced
6 cremini mushrooms, sliced
1/2 yellow onion, sliced
Instructions
1. Soak quinoa in water for 8 hours. Drain
and rinse.
2. Preheat oven to 425 degrees.
3. Place quinoa in food processor along with
remaining crust ingredients.
4. Pulse for two minutes until a paste-like
substance forms. (It will still be a little
grainy.)
5. Line pie tin with parchment paper, and
pour the quinoa mixture into the tin.
6. Smooth with a spatula and bake for 15
minutes.
7. Sauté mushrooms in 1 tbs olive oil with
half of the minced garlic. Caramelize the
onions in a pan by constantly stirring over
low heat with 1 tablespoon olive oil. When
they begin to become translucent, add the
remaining garlic, and cook for another
couple of minutes.
8. Take the crust out of the oven. Carefully
remove both the crust and the parchment
paper from the tin.
9. Flip the crust, place it back into the tin, and
bake for 10 minutes.
10. Add pesto ingredients to a food processor
and pulsing until combined.
11. Remove crust from the oven.
12. Cover with pesto and toppings, and bake
for 10 minute.
13. Remove the pizza from the oven and allow
to cool slightly before removing it from the
tin.
14. Slice and serve!
13