6 Servings
40 Minutes
Allergens
Quinoa crust pizza is the best idea ever. Gluten-free and divine! When I first was exposed to it, my reaction was: “Wow, what a brilliant idea!” No yeast, no fuss, so simple to make, and so gourmet. The flavor of the quinoa crust goes very well with pesto and veggies. You will not miss traditional pizza after you eat this one. The red bell pepper adds sweetness to the dish, and the mushroom adds a “meaty” texture. All of these flavors and the roasted onion makes the pizza just really good. It’s colorful and healthy, but I find it amazing what you can do with simple ingredients. Not only do they go a long way, but the results look appetizing and taste even better!
Turn oven to broil.
In a food processor, add drained quinoa, baking powder, water, salt, and pepper. Blend until smooth. Set aside.
Place sliced vegetables on a baking sheet lined with Gefen Parchment Paper. Drizzle with olive oil, salt, and pepper. Broil for a few minutes on each side until golden brown. Set aside.
In a nonstick pan on low heat, heat olive oil then add quinoa batter. Cook for about five to seven minutes until edges are golden brown. Finish in the oven under the broiler, or flip crust to the other side for two minutes (until golden brown).
Remove from the oven and while still hot, spread the pesto on top (this makes it melt into the crust).
Top with veggies and serve immediately.
Tips:
If you like your crust thin, you can divide the batter into two crusts.
Variations:
You can also bake the crust in the oven on a baking sheet lined with parchment paper and greased with olive oil. It will cook pretty quickly and should look pale but completely cooked (like a pancake), about 15 minutes. Then spread the pesto while it’s hot, and lay the veggies. You can bake it again for five to 10 minutes to warm through.
Recipe excerpted from Oy Vey Vegan: Vegan Cuisine with a Mediterranean Flair by Estee Raviv (esteeskitchen.com). Used with permission.
Made the quinoa crust (did my own thing for pizza toppings), and it came out pretty well! It was a little tricky to flip without breaking it, and the texture took a bit of getting used to. Plus, the recipe wasn’t super clear on what size pan/what thickness we should expect for the crust, but it worked out okay with what I used. I wouldn’t mind trying it again with different toppings sometime, maybe adding some herbs/spices into the crust itself.
What Brachah do you make on this crust? Wow! I just went gluten-free because of my nursing baby – and it is so very hard to find what to eat! Ready-made gluten-free products cost a fortune, so finding this recipe is really exciting for me!
And the best part about this recipe is that I finally have a use for that kilo of quinoa sitting in my freezer (my family did not take well to my attempts at feeding them quinoa:()!
My question is just what bracha to make on it – is it hadama or shehakol?
Hi, we are so happy to hear that you are enjoying our gluten-free recipes! We don’t pasken brachos, I would recommend you ask your Local Orthodox Rabbi.