This is an amazing recipe for a naturally gluten-free pizza crust that tastes delicious, is super high in protein and is so easy to make! The best part is that my entire family loved it so much that we made it two nights in a row and they keep asking when we’re making it again! You can make the crust any thickness you like (I like thin crust) and choose whatever toppings you want; feel free to be creative! This recipe is for a yummy dairy-free, veggie pizza, but my kids chose to top theirs with traditional mozzarella cheese (organic), tomato sauce (Rao’s Marinara), mushrooms and fresh basil.
- 1 cup cooked quinoa (thoroughly rinse quinoa well before you cook it)
- ½ cup almond flour
- 2 eggs
- Olive, coconut or avocado oil
- 1 cup shitake mushrooms
- ½ onion cut in slices
- 1 cup eggplant cut into cubes
- 8-10 asparagus spears
- Kite Hill Ricotta style cheese, available at Whole Foods Market
- Rao’s Marinara sauce
- 1 tsp. ground oregano
- ¼ cup chopped fresh basil
- Preheat oven to 400 degrees.
- Toss mushrooms, onion, eggplant and asparagus in oil and season with salt and pepper.
- Put vegetables on a baking sheet and roast for about 30 minutes, until they are just starting to brown. Remove from oven and set aside.
- Next, prepare the crust by mixing together the quinoa, eggs and a pinch each of salt and pepper in a medium sized bowl. Stir until evenly combined.
- Line another baking sheet with parchment paper; spread the quinoa mixture into a 12-inch circle. Bake at 400 degrees until firm and crispy, about 20 minutes.
- Remove crust from oven and top your pizza beginning with an even layer of Rao’s marinara sauce. Next add the veggies, sprinkle Kite Hill ricotta, oregano and season with salt and pepper.
- Place pizza back in the oven until cheese melts – about 10 minutes.
- Sprinkle with basil, slice and enjoy!