Bring back pizza lunch with this crispy pizza that is sure to be a favourite in your household! It offers a healthy crust without all the refined flours and sugars that are often found in traditional pizzas.
- 1 cup quinoa, uncooked
- ½ cup of water
- 3 teaspoons extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- 1/8 teaspoon of oregano
- 1/8 teaspoon of garlic powder
- 1/2 cup tomato sauce (click here for a great sauce with no added sugar)
- 1/2 cup mushrooms, sliced
- 1/2 cup roasted red peppers
- 1/2 cup onions, sliced
- 2 tablespoons goat cheese
- basil leaves
- The night before making the pizza, soak 1 cup of uncooked quinoa in fresh water. The next day when you are ready to make the pizza – drain the soaked quinoa and rise well.
- Preheat the oven to 425 F and prepare a baking tray with parchment paper. Be sure to spray the parchment paper with coconut oil or olive oil spray before adding the pizza crust.
- Place the soaked quinoa in a blender with the olive oil, sea salt, baking powder, oregano, and garlic powder. Blend until smooth and creamy.
- Pour and spread the mixture onto the baking tray. With the back of a spoon spread out the batter to form a pizza like circle shape.
- Place into the oven and cook for 10-12 minutes. Then flip and cook for another 10-12 minutes You want the crust looking golden brown.
- Take the pizza crust out of the oven and spread on the tomato sauce. Top with mushrooms, roasted red peppers, onions, goat cheese and basil leaves.
- Place back into the oven for about 5 minutes or until desired crispiness.
- Allow to cool for a couple minutes before cutting and serving.
Nutritional analysis: calories 270, fat 11g, carbohydrates 33g, fiber 4g, protein 11g
Additional toppings that can be used:
- pulled chicken (to increase the protein)
- pineapple chunks
- fresh tomato slices
- green peppers
- broccoli florets
- asparagus pieces
- black olives
- arugula or baby spinach leaves
- mozzarella cheese
- feta cheese
- fresh garlic