Raise your hand if you love PIZZA! Unfortunately, for those of us following a gluten-free and dairy-free diet, pizza has become a food of the past, often left behind in exchange for healthier options. Well folks, instead of giving up on pizza altogether, we’ve headed back into the kitchen with a mission to recreate our own gluten and dairy-free version of this American favorite. The end result is our Quinoa Crust Vegan Pizza, an easy-to-make, full-flavored pie, free from most allergens including dairy, soy, nuts and gluten. We hope you love it as much as we do!
Our quinoa crust is lightly crisp around the edges and holds up nicely with added sauce, pesto and veggies.
BONUS: This Quinoa Crust recipe is also a beautiful base for any breakfast tart. Simply remove the nutritional yeast and switch out the herbs for 2 Tablespoons of Alter Eco’s Organic Mascobado Sugar. After baking, top your pie with coconut cream and fresh fruit.
Many quinoa crust recipes start with soaked quinoa that is blended into a wet dough, however, this recipe uses pre-cooked (in my case, leftover) quinoa from Alter Eco Foods. I love recipes that utilize the power of quinoa and don’t require a great deal of planning.
How to build a vegan pizza:
- Bake your gluten-free crust
- Spread sauce evenly onto crust
- Add fresh basil
- Add raw or roasted veggies (suggestions: cauliflower, garlic, peppers, broccoli, mushrooms, onion, olives, artichokes, zucchini, spinach, cherry tomatoes and pineapple)
- Pop back into the oven for about 10 minutes.
- 2 1/2 cups pre-cooked quinoa (I used Alter Eco's Royal Pearl Quinoa)
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons nutritional yeast flakes
- 1 Tablespoons finely ground corn meal (optional - omit if allergies are a concern)
- 2 Tablespoons ground golden flax seeds
- 1 Tablespoon freshly chopped herbs (a combination of rosemary, thyme & oregano)
- 2 - 4 Tablespoons extra-virgin olive oil (start with 2 Tablespoons and add more if needed)
- 1/3 cup pizza sauce or pesto
- Fresh basil (use as much as you like)
- 1/2 head roasted cauliflower
- 1 organic orange pepper
- 1 head roasted garlic
- 1-2 teaspoons crushed red pepper
- 1 Tablespoon hemp seeds
- Preheat oven to 425 degrees F.
- Using a 9" round cake pan, cut a piece of parchment paper to fit the bottom of the pan. Lightly oil the paper and up the sides of the pan to prevent your crust from sticking.
- Add all ingredients to your food processor. Pulse until dough ball begins to form.
- Place dough in prepared cake pan and gently press down with your fingers. I like using another pan to press on top of the dough, creating a flat surface.
- Make sure you leave a small edge to hold the sauce.
- Place in preheated oven for 15-20 minutes or until edges are lightly brown and center is firm.
- Remove and let cool slightly.
- Gently remove crust from cake pan and place on baking sheet.
- Lightly roast cauliflower florets, peppers and garlic. I drizzled my veggies with a little extra-virgin olive oil and sprinkling of sea salt and pepper. Spread prepared veggies out on a baking sheet and pop in the hot oven for about 15 minutes.
- Spread your favorite sauce or pesto onto the top of your crust, leaving an edge.
- Add fresh basil.
- Add roasted veggies (cauliflower, peppers & garlic)
- Pop back into the oven for about 8-10 minutes.
- Remove and sprinkle with crushed red pepper and hemp seeds.
- Slice and serve warm.
- vegan, gluten-free, dairy-free, soy-free, nut-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods