Vegan Pizza Recipes: Veggie Quinoa Pizza (2024)

by Lauren Arps

Recipe Type: Allergen Free Hearty Entrees

YIELDS 1 Pizza- 8 Slices

PREP TIME 30 min

COOK TIME 01 hour 00 min

TOTAL TIME 01 hour 30 min

• 1 Cup Quinoa
• 3 Large Ripe Tomatoes
• 1/2 Cup Fresh Basil
• 4 Large Garlic Cloves (minced)
• 1 Tablespoon Garlic Powder
• 2 Tablespoon Dried or Fresh Parsley
• 2 Tablespoons (2 Tbl Chia Seeds + 6 Tbl Water) Chia Gel
• To Taste Salt
• 4 Tablespoons Olive Oil (crust)
• 3 Tablespoons Olive Oil (sauce)
• 1 Teaspoon Red Pepper Flakes
• 1 Small Crown Broccoli
• 1/2 Cup Kale
• 1 Small Red Onion Red Onion (sliced)
• 1 Large Portobello Mushroom (chopped)
• As much as you like! Vegan Cheese
• 2 Cups Water (quinoa)
• 1/4 Teaspoon Baking Powder
• 1 Pizza Pan
• 2 Sheets Parchment Paper

Crust:1.Pre-heat oven to 400 degrees Fahrenheit2. To make chia gel: in a small cup or bowl, combine 2 tablespoons of chia seeds with 6 tablespoons water and let sit. The chia seeds will absorb the water. 3. Combine 2 cups of water with 1 cup of quinoa and bring to a boil in a medium-sized pot.4. Once boiling, lower the heat all the way down and let simmer on low heat until all of the water has been absorbed. This takes about 10-15 minutes. 6. Remove from heat and pour the cooked quinoa into a blender. 7. Add garlic powder, salt (about half a teaspoon of salt but feel free to add more or less), Olive Oil (4 tablespoons), chia gel and baking powder. 8.Put your blender on the "puree" setting and blend until all of the ingredients are combined. The texture will be a sticky batter once completely blended. (FYI- you may need to use a wooden spoon to help the blending process)9. Line the pizza pan with parchment paper and oil the paper with a small layer of olive oil. 10. Pour the quinoa batter on to the pizza pan, spread evenly (about 1/2 and inch thick) and place in oven. 11. Bake at 350 degrees F. 12. After 35-40 min (the crust should be nicely browned on one side) remove the crust from the oven. 13. Place a fresh piece of parchment paper over the crust and flip it over onto the new piece of parchment paper. 14. Gently peel the parchment paper off of the back of the crust. It should come off pretty easily. 15. Place the crust back in the oven and bake for another 35 min. *Bake for another 5-10 min if you like a crispier crust Sauce:1. Chop all 4 tomatoes in quarters place them to a large sauce pan 2. Add the basil, parsley, minced garlic cloves, pepper flakes, 3 tablespoons of olive and salt to the tomatoes. Turn the fire on medium-high and toss until all of the ingredients are coated in olive oil.3. Sautee on medium-high heat for about 10 minutes (the tomato mix should be sizzling by now) then reduce the heat to medium- low and cover.4. Cook for another 10 minutes, then remove the pan cover. The tomatoes should be getting soft, so grab a wooden spoon and mash the softening tomatoes. 5. Continue this mashing process until all of the tomatoes are smushed.6. Simmer uncovered until most of the tomatoe juice has reduced about a quarter of its size and the sauce is thickening up (about another 10 minutes) 7. Remove sauce from heat and blend in a blender until it is smooth. (If you like your sauce chunkier, feel free to skip this step) 8. Spread evenly on the cooked pizza crust and top with broccoli, kale, red onion, mushrooms and vegan cheese ( or any and all of your favorite pizza toppings!) 9. Drizzle the toppings with olive oil 10. Bake for another 15-20 minutes (depending on what type of veggies are on top)11. Remove from oven and cut into slices! Enjoy it while it's hot!

__Photo: Lauren Arps