While living and working at an all-raw vegan retreat center, I enjoyed my fair share of raw vegan pizza, which some might argue has a better nutrition profile than any cooked gluten-free pie. Perhaps this is true, but I’ve tried tons of raw pizza combinations, since the center served it more or less weekly and I worked there for almost two years, and I got pretty tired of dense nut-, flax- and seed-based crusts, especially when frequently adorned with hearty nut and seed cheeses.
If you also love gluten-free (or just delicious) vegan pizza but don’t have a ton of extra time or cash to spend on it, this may be your new mana. It’s easy to make, filled with protein in the quinoa, and can be made with whatever local organic veggies you have on hand. Hope you like it!
Gluten-Free Vegan Quinoa Crust Pizza
1 1/2 cup Quinoa
1/4- 1/2 cup water
1/4 cup Gluten-free flour
1 tsp Salt
1 tbs Olive Oil or Coconut Oil
1 cup Chopped Vegetables (squash, green onions, fresh basil leaves, artichokes, etc.)
1/2 cup Tomato Sauce (store-bought or homemade or BPA-free canned crushed tomato)
Soak quinoa for 3-8 hours or overnight in 4 cups water. After, drain quinoa and blend in vitamix with water and flour into a dough. Pre-heat oven to 450 degrees, and spread some flour and a touch of oil on the pan to keep the dough from sticking. Then spread the dough onto the pan evenly (about 1/8-1/4 inch thick, depending on your crust texture preference. Bake for 8-10 minutes, then flip over and bake for another 8-10 minutes. Add tomato sauce and veggies and bake for another 4-5 minutes. Enjoy!
What are your favorite pizza toppings?