Quinoa Crust Roasted Veggie Pizza
Quinoa crust pizza is the best idea ever! Gluten free and divine! When I first was exposed to it, my reaction was: "Wow, what a brilliant idea!". No yeast, no fuss, so simple to make, and so gourmet! The flavor of the quinoa crust goes very well with pesto and veggies! You will not miss traditional pizza after you eat this one! The red bell pepper adds sweetness to the dish, and the mushroom add a "meaty" texture. All of these flavors and the roasted onion makes the pizza just really good! It's colorful and healthy, but I find it amazing what you can do with simple ingredients. Not only do they go a long way, but it looks appetizing and tastes even better!
1 cup quinoa, soaked overnight with plenty of water, and drained
1 teaspoon baking powder
1/4 cup water
1 teaspoon salt
(1 teaspoon Olive oil for the pan)
1 red bell pepper, sliced
1 portobello mushroom, sliced
1 onion, sliced
2 tablespoons basil pesto (homemade or store bought)
Turn oven on broil setting.
In a food processor, add the drained quinoa, baking powder, water, salt and pepper. Blend until smooth like a pancake batter consistency. Set aside. Take a baking sheet, line with a parchment paper, lay all the sliced veggies, drizzle with olive oil, salt and pepper and broil for a few minutes on each side. Set aside.
Take a nonstick pan, add olive oil, pour the quinoa batter Cook on low heat for about 5 -7 minutes, then broil in the oven for about 3-5 minutes, until golden brown.
Remove from the oven and spread the pesto on top while it's still hot. That way it melts into the crust.
Then top with the veggies and serve immediately.