Plant-Based Pizza with Crispy Quinoa Crust
Servings: 2
This plant-based pizza starts with quinoa soaked overnight, blended into a simple batter that bakes into a crispy-edged, gluten-free crust. I top mine with pesto, thinly sliced fennel, red onion and baby arugula, but any favorite toppings work.
Ingredients
For Crust
- 1 ½ cup quinoa soaked overnight in 6 cups water
- 2 tsp Italian seasoning
- 1 tsp sea salt, unrefined
- 1 garlic clove finely minced
- ¼ cup extra-virgin olive oil extra virgin
For Toppings
- ½ cup pesto store bought or homemade
- ½ cup fennel bulb very thinly sliced
- ¼ cup red onion thinly sliced
- 1 cup baby arugula
- 1 tsp extra-virgin olive oil extra virgin
- sea salt, unrefined
- black pepper, ground
Instructions
- Heat the oven to 450 °F.
Crust
- Drain the soaked quinoa in a fine-mesh sieve and rinse. Transfer to a high-powered blender with a little water, the Italian seasoning, salt and garlic. Puree into a very smooth batter, adding more water if needed.
- Heat a 12-inch cast-iron skillet or rimmed pizza pan in the oven for 5 minutes. Add the olive oil and return to the oven for 5 minutes. Carefully remove the pan and tilt it to coat the bottom with oil.
- Slowly pour the batter into the center of the pan so the oil doesn't splatter, then spread it evenly, 1/4 to 1/2 inch thick.
- Bake until the top is somewhat dry and the edges are golden, about 15 minutes. Loosen the crust with a large spatula, carefully flip it and bake for 10 minutes more.
Toppings
- Transfer the crust to a rack and blot off excess oil. Pour off all but a thin coating of oil from the pan and return the crust to it. Spread with the pesto and top with the fennel and onion. Bake until the toppings are warmed through, 10 to 15 minutes.
- Toss the arugula with the olive oil, salt and pepper and pile it on the pizza. Cut into wedges and serve immediately.
Notes
- Prep Tip: Don't skip the overnight soak. It softens the quinoa enough to blend into a smooth batter that crisps up.
- Vegan Swap: Check that your pesto is cheese-free, or use a vegan pesto, to keep the pizza vegan.
- Fennel Tip: Slice the fennel paper-thin so it softens in the short bake. Here's how to cut fennel.
- Storing: Store leftover slices, without the arugula, in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet in a 400 °F oven until the crust crisps again.
Nutrition
Serving: 2slices, Calories: 855kcal, Carbohydrates: 89g, Protein: 20g, Fat: 48g, Saturated Fat: 6g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 30g, Sodium: 1235mg, Potassium: 959mg, Fiber: 11g, Sugar: 2g, Vitamin A: 952IU, Vitamin C: 9mg, Calcium: 153mg, Iron: 8mg
