This may qualify as a flatbread more than a pizza, but I enjoy it as a pizza since that’s something I don’t indulge in very often. This recipe is gluten-free, and unusual in that it used whole, uncooked quinoa grains as the base for the crust. The grains are soaked overnight instead, keeping all nutrients intact. There is also a vegetable involved in making the crust – zucchini – which, again, adds nutrients but is undetectable.
You can top this pizza anyway you like. I love it with homemade pesto and kalamata olives or sun-dried tomatoes. It’s also delicious with pizza sauce and assorted vegetables, dairy-free cheese, regular cheese…whatever you’re into! It does take some pre-baking before you add the toppings to ensure a crispy crust, but the results are definitely worth it!
Pesto Quinoa Pizza
3/4 c. quinoa, soaked in water overnight and drained
1/2 c. zucchini, chopped
1/2 t. salt
1/2 t. garlic powder
1 t. baking soda
1 t. apple cider vinegar
pesto or pizza sauce
Toppings: kalamata olives, tomatoes, cheese, spinach, onions, mushrooms, assorted vegetables and other pizza toppings
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and grease it with olive oil.
Place the quinoa, zucchini, salt, garlic, baking soda and vinegar in a blender and puree until a smooth batter forms. Pour the batter out onto the lined sheet and spread into an oval shape, about 10″ by 8″.
Place in the hot oven and bake for 15 min. Remove carefully and flip the crust over with a large spatula. Bake for 5 min more.
Remove the cooked crust and top with the pesto or pizza sauce if you prefer. Decorate with other assorted toppings. Bake 5 min more until heated through. Cut into serving slices and eat warm.