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Description
Combining quinoa with the deliciousness of pan pizza, this gluten-free and vegan pizza crust can be customized with your favorite toppings. If you want to make more pizza (and who wouldn’t), double the recipe and cook it in a 13x9-inch baking pan. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- Place the quinoa in a bowl and fill with enough water to cover. Cover the bowl with plastic wrap and place in the refrigerator to soak for a minimum of 8 hours, and up to 48 hours.
- Preheat the oven to 400°F. Spray an 8-inch cast-iron pan with Crisco® nonstick cooking spray.
- Drain the quinoa in a fine-mesh sieve and thoroughly rinse. Place the quinoa in the bowl of a high-powered blender. Add the water, olive oil, baking powder, and salt. Process the mixture on the highest power, stopping to scrape down the sides of the bowl with a rubber spatula as needed, until it becomes a smooth, thin, batter, 2-3 minutes.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium180mg8% |
| Potassium120mg3% |
| Protein3g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber1g4% |
| Sugars |
| Vitamin A0% |
| Vitamin C |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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