A delicious wheat-free and vegan healthy alternative to the standard pizza crust with marinara sauce and market fresh veggies
- 1 cup quinoa, cooked (about 1/4 cup uncooked)
- chia egg (1/4 cup chia seeds + 3/4 cup water)
- 1/2 of a head of cauliflower, florets
- 1/4 cup nutritional yeast (optional; for a cheesy taste)
- 1 teaspoon minced garlic
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 jar of marinara sauce or pizza sauce
- 2 handfuls spinach
- 1 large tomato, sliced
- 4 mushrooms, sliced
- 1/2 of a red onion, sliced
- Preheat oven to 425 degrees F. Cook quinoa according to directions.
- Mix chia egg (chia seeds and water) in asmall bowl and set aside until it forms into a gel.
- Wash and cut cauliflower in small pieces. Add cauliflower pieces to food processor and pulse until finely chopped. Place the cauliflower in a towel (or layered heavy-duty paper towels but be careful and do in smaller batches or the paper towels will rip) and squeeze out as much excess water as you can to dry out the cauliflower so it cooks better.
- Transfer to a bowl with the cooked quinoa and chia egg (gel). Add minced garlic, oregano, sea salt and pepper. Mix until well combined.
- Line a pizza tray or baking sheet with parchment paper and spray with nonstick spray. Transfer dough and gently form a pizza “crust” in whatever shape you like, making sure it’s evenly spread out.
- Bake for about 25 minutes or more until sides become golden and center is firm to the touch.
- Remove from oven and spread out marinara sauce. Add the toppings I used or whatever toppings you love and place back in the oven for 15-20 more minutes, until vegetables are slightly softened.
- Allow to cool 5 minutes and enjoy!