Recipe by Estee Raviv

Quinoa Crust Roasted Veggie Pizza

Print

Ingredients

Quinoa Crust

  • 1 teaspoon salt

  • 1/4 cup water

Roasted Veggies

  • 2 tablespoons basil pesto (homemade or store-bought such as Ta’amti Pesto)

  • 1 portobello mushroom, sliced

  • salt

Directions

Prepare the Pizza

1.

Turn oven to broil.

2.

In a food processor, add drained quinoa, baking powder, water, salt, and pepper. Blend until smooth. Set aside.

3.

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.

4.

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).

5.

Remove from the oven and while still hot, spread the pesto on top (this makes it melt into the crust).

6.

Top with veggies and serve immediately.

Tips:

If you like your crust thin, you can divide the batter into two crusts. 

Variation:

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.

About

Recipe excerpted from Oy Vey Vegan: Vegan Cuisine with a Mediterranean Flair by Estee Raviv (esteeskitchen.com). Used with permission.

Quinoa Crust Roasted Veggie Pizza

Please log in to rate

Reviews

Subscribe
Notify of
3 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Sarah
Sarah
5 years ago

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?

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Sarah
5 years ago

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.

Alyssa
Alyssa
3 years ago

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.