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VEGAN QUINOA PIZZA...topped with pesto, spinach + artichokes, then sprinkled with nutritional yeast for a nice cheesy flavor! [gluten-free]
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Spinach + Artichoke Quinoa Pizza Crust

I'm tantalizing your taste buds with a green-filled recipe that is actually healthy.
Course bread
Cuisine American
Keyword crust, healthy bread, pizza
Prep Time 10 minutes
Cook Time 36 minutes
6 hours
Total Time 6 hours 46 minutes
Servings 2 Servings
Calories 599kcal
Author Alyssa Rimmer

Ingredients

  • for the crust:
  • 3/4 cup quinoa covered by 1" of water and soaked for 6 - 8 hours (or overnight)
  • 1 cup fresh spinach
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup water
  • optional toppings:
  • 1/3 - 1/2 cup vegan pesto
  • 1 cup chopped spinach fresh
  • 1/4 cup cooked artichoke hearts
  • 2 - 3 tablespoons nutritional yeast
  • Microgreens optional, I used broccoli

Instructions

  • Soak the quinoa in water, covering it by at least 1", for 6 - 8 hours.
  • Once you're ready to make the crust, preheat oven to 425 degrees F. Line a 9" cake pan with parchment paper and spray with cooking, then set pan aside.
  • Thoroughly rinse quinoa, then add it to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
  • Pour batter into prepared pan and bake for 16 minutes. Remove, flip and return to oven baking for another 10 minutes until browned and edges are crispy.
  • Top with pesto, spinach and artichoke hearts, then pop it back in the oven for 5 - 10 minutes until the spinach has started to wilt.
  • Remove, let cool for a few minutes in the pan, transfer cutting board and slice into quarters.
  • Garnish with nutritional yeast and microgreens (if using), and serve immediately!

Nutrition

Calories: 599kcal | Carbohydrates: 51g | Protein: 16g | Fat: 36g | Saturated Fat: 5g | Sodium: 1285mg | Potassium: 777mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4315IU | Vitamin C: 13.7mg | Calcium: 203mg | Iron: 4.7mg