Deep Dish Veggie Pizza Recipe with Quinoa Pizza Crust

Deep Dish Veggie Pizza Recipe with Quinoa Pizza Crust

Quinoa can be used to prepare wonderful gluten-free pizza crusts.  This quinoa pizza crust recipe is in the deep dish style, with lots of fresh veggies.  If you are doing dairy, you can also add grated cheese.

The pizza crust must be cooked prior to adding te toppings. This ensures its firmness and prevents it from getting soggy. Enjoy!

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Deep Dish Veggie Pizza Recipe with Quinoa Pizza Crust

Wonderful pizzas can be prepared on crusts made from alternative ingredients. Here is a deep dish version on a quinoa pizza crust.

Prep Time

15 minutes

Cook Time

25 minutes

Servings

servings

Ingredients

Quinoa Pizza Crust

• 3/4 cup quinoa
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp baking powder
• 1/4 cup water
• olive oil drizzle, sprinkling of nutritional yeast (optional)

Pizza Toppings

• olive oil
• 1 lb mushrooms sliced
• 1 red onion sliced
• 2 red or yellow bell peppers roasted, sliced
• 2 medium zucchini cubed
• 1/2 cup crushed tomatoes
• 1/2 cup cheese of choice shredded (optional)

Prep Time 15 minutes Cook Time 25 minutes Servings servings Ingredients Quinoa Pizza Crust 3/4 cup quinoa 1/2 tsp salt 1/2 tsp cayenne pepper 1/2 tsp garlic powder 1/4 tsp onion powder 1/2 tsp baking powder 1/4 cup water olive oil drizzle, sprinkling of nutritional yeast (optional) Pizza Toppings olive oil 1 lb mushrooms sliced 1 red onion sliced 2 red or yellow bell peppers roasted, sliced 2 medium zucchini cubed 1/2 cup crushed tomatoes 1/2 cup cheese of choice shredded (optional)

Instructions

1. Soak the quinoa for 8 hours or overnight.
2. Rinse and drain the quinoa then put in a blender with all the other ingredients. Blend this mixture until it reaches a smooth consistency.
3. Line a round or square pan with parchment paper and pour in the quinoa mixture.
4. Bake for 25 minutes at 375 degrees.
5. Toss the mushrooms, red onions, green pepper, and zucchini with olive oil. Roast the vegetables while the crust is baking.
6. Allow crust to cool for 5 minutes and then take out of the pan to remove the parchment paper. Place crust back in the pan once you have removed the parchment paper. Top with the shredded chese of choice and your medley of roasted veggies.
7. Pour ½ cup of crushed tomatoes over the pizza (add the olive oil and nutritional yeast) and bake for 10 minutes at 375. Serve and enjoy!

Recipe Notes

This quinoia pizza crust can be used with any toppings of your choice. We simply used lots of fresh vegetables for a healthy option. It can be made with or without shredded cheese such as mozerella, cheddar or monterey jack.

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