
Quinoa Crust Roasted Veggie Pizza
SERVES
4PREP TIME
15 minCOOK TIME
15 minIngredients
1 C quinoa, soaked overnight with plenty of water and drained
1 TSP baking powder
1/4 C water
salt
pepper
1 TSP olive oil for pan
1 red bell pepper sliced
1 portobello mushroom, sliced
1 onion, sliced
olive oil
salt
pepper
Spread:
basil pesto or spinach pesto
Directions
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Turn oven to broil.
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In a food processor, add drained quinoa, baking powder, water, salt and pepper. Blend until smooth. Set aside.
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Place sliced vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil, salt and pepper. Broil for a few minutes on each side until golden brown. Set aside.
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In a nonstick pan on low heat, heat olive oil then add quinoa batter. Cook for about 5-7 minutes until edges are golden brown. Finish in the oven under the broiler, or flip crust to the other side for 2 minutes (until golden brown).
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Remove from oven and while still hot, spread the pesto on top (this makes it melt into the crust).
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Top with veggies and serve immediately.
