PizzaAmericanMedium

Crispy Veggie Pizza with Quinoa Crust

Name: Crispy Veggie Pizza with Quinoa Crust
Prep time: 36 min
Cook time: 40 min
Total time: 1 h 16 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup (185 g) white quinoa, dry, rinsed well in a fine-mesh sieve, then soaked in plenty of cold water for 4 to 8 hours and drained; 2 cups (480 ml) cold water, for soaking, cold; this is discarded after soaking; 2 tbsp (14 g) ground flaxseed; 6 tbsp (90 ml) water, for the flax egg, cold; ½ cup (120 ml) water, for blending, cold; 2 tbsp (28 ml) extra-virgin olive oil; ½ tsp (3 g) fine sea salt; 1 tsp (3 g) garlic powder; 1 tsp (1 g) dried oregano; ½ tsp (2 g) baking powder; ½ cup (125 g) pizza sauce or plain tomato sauce, thick, not watery; 1½ cups (170 g) low-moisture part-skim mozzarella, coarsely shredded; 1 small (about 4 oz) (115 g) red bell pepper, seeded and sliced into thin strips about ¼ inch (6 mm) wide; 1 cup (70 g) cremini mushrooms, thinly sliced and patted dry; ¼ cup (35 g) red onion, very thinly sliced; 1 cup, loosely packed (30 g) baby spinach, dry, roughly chopped; 8 leaves (4 g) fresh basil leaves, torn, for serving (optional); red pepper flakes, to taste, for serving (optional)

From the MyKitchenBank Kitchen

A gluten-free pizza with a golden, sturdy crust made from blended soaked quinoa and a flax egg, topped with tomato sauce, melty mozzarella and roasted vegetables. No flour, no yeast, no rising.

Prep: 36 min
Cook: 40 min
Wait: 4 hr 5 min
Total: 5 hr 21 min
Makes: 1 pizza, 11-inch (28 cm) round (8 slices)

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Ingredients

4 servings

For the crust
1 cup (185 g) white quinoa, dry, rinsed well in a fine-mesh sieve, then soaked in plenty of cold water for 4 to 8 hours and drained
2 cups (480 ml) cold water, for soaking, cold; this is discarded after soaking
2 tbsp (14 g) ground flaxseed
6 tbsp (90 ml) water, for the flax egg, cold
½ cup (120 ml) water, for blending, cold
2 tbsp (28 ml) extra-virgin olive oil
½ tsp (3 g) fine sea salt
1 tsp (3 g) garlic powder
1 tsp (1 g) dried oregano
½ tsp (2 g) baking powder
For the toppings
½ cup (125 g) pizza sauce or plain tomato sauce, thick, not watery
1½ cups (170 g) low-moisture part-skim mozzarella, coarsely shredded
1 small (about 4 oz) (115 g) red bell pepper, seeded and sliced into thin strips about ¼ inch (6 mm) wide
1 cup (70 g) cremini mushrooms, thinly sliced and patted dry
¼ cup (35 g) red onion, very thinly sliced
1 cup, loosely packed (30 g) baby spinach, dry, roughly chopped
8 leaves (4 g) fresh basil leaves, torn, for serving (optional)
red pepper flakes, to taste, for serving (optional)

Equipment (7)

Large rimmed baking sheet, about 13×18 inches (33×46 cm)
Parchment paper (2 sheets)
High-speed blender or food processor
Fine-mesh sieve
Small bowl and fork
Offset spatula or back of a spoon
Sharp knife or pizza cutter

Steps

Before you start

Start at least 4 hours ahead (or the night before): the quinoa must soak before blending. Soaking softens it so the batter turns smooth and the crust bakes up cohesive.
Use ground flaxseed (flax meal), not whole seeds. Whole seeds will not gel.
Pat the mushrooms and spinach dry. Wet toppings make the crust soggy.
You need a large baking sheet and two sheets of parchment paper. Don't substitute foil or wax paper.

1
Soak the quinoa
- Place 1 cup (185 g) quinoa in a fine-mesh sieve and rinse under cold running water for 30 seconds, rubbing it with your fingers, to remove the bitter coating.
- Transfer to a bowl, cover with 2 cups (480 ml) cold water, and soak at room temperature for 4 to 8 hours.
- Drain thoroughly in the sieve, shaking out as much water as you can.
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Ready when: Grains look plump and slightly swollen, and one pressed between your fingers squashes easily
Tip: Soaking longer than 8 hours at room temperature can turn the quinoa sour; refrigerate if soaking overnight.
2
Make the flax egg
- In the last 10 minutes of soaking, stir 2 tbsp (14 g) ground flaxseed and 6 tbsp (90 ml) cold water together in a small bowl.
- Set aside.
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Ready when: The mixture is thick, gloopy and egg-white-like, and a spoon leaves a trail
Tip: If it hasn't thickened after 10 minutes, your flax may be old; stir it again and give it 5 more minutes.
3
Preheat and prep toppingsOven 425°F / 220°C
- Position a rack in the center of the oven and preheat to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- Slice the bell pepper, mushrooms and red onion, chop the spinach, and shred the mozzarella if needed.
- Blot the mushrooms and spinach with a paper towel.
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Ready when: Oven reaches 425°F (220°C) and vegetables are sliced thinly and evenly
Tip: Thin, even slices cook through in the short topping bake.
4
Blend the batter
- Add the drained quinoa, the flax egg, ½ cup (120 ml) water, olive oil, salt, garlic powder, oregano and baking powder to a blender.
- Blend on high for 60 to 90 seconds, stopping once to scrape down the sides, until the batter is thick and pourable like pancake batter with a very fine, slightly flecked texture.
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Ready when: Batter is thick, mostly smooth, with no whole visible grains and spreads slowly off a spoon
Tip: If the blender stalls, add water 1 tbsp (15 ml) at a time. A batter that is too thin will make a flimsy crust.
5
Spread the crust
- Pour the batter into the center of the parchment.
- Using a wet offset spatula or the back of a spoon, spread it into an even round about 11 inches (28 cm) wide and ¼ inch (6 mm) thick.
- Keep the thickness even and make the edge slightly thicker, about ⅜ inch (1 cm), to form a rim.
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Ready when: An even round with no see-through thin patches and a slightly raised rim
Tip: Dip your spatula in water as you go to stop the batter sticking and to smooth the surface.
6
Pre-bake the crustOven 425°F / 220°C
- Bake the plain crust on the center rack at 425°F (220°C) for 22 minutes, until the surface looks dry, the edges are deep golden brown, and the center is set and no longer wet when pressed lightly.
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Ready when: Edges deep golden, top dry and firm to a light touch
Tip: Don't rush this step. An underbaked base will stay soft and can't be lifted by a slice.
7
Flip and crispOven 425°F / 220°C
- Remove the baking sheet.
- Place a second sheet of parchment on top of the crust, then lay another baking sheet or a large cutting board over it.
- Using oven mitts, flip everything over, remove the top sheet and peel off the original parchment.
- Slide the crust, now bottom-side up, back onto the lined baking sheet.
- Bake 6 minutes more at 425°F (220°C).
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Ready when: Both sides are golden and the crust feels firm and crisp when tapped
Tip: If the crust cracks while flipping, press it back together; the cheese will hold it.
8
Add the toppings
- Spread ½ cup (125 g) tomato sauce over the crust, leaving a ½-inch (1 cm) border.
- Sprinkle with half the mozzarella, then scatter on the bell pepper, mushrooms, onion and spinach.
- Finish with the remaining mozzarella.
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Ready when: Toppings are evenly distributed in a single layer, with the border bare
Tip: Don't overload the pizza; piled-up vegetables release steam and make the middle soggy.
9
Bake the pizzaOven 425°F / 220°C
- Return the pizza to the center rack and bake at 425°F (220°C) for 12 minutes, until the cheese is fully melted, bubbling and lightly browned in spots, and the vegetables have softened at the edges.
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Ready when: Cheese bubbling with golden spots and crust edge deep golden
Tip: For more browning, broil on high for the last 1 minute, watching closely.
10
Rest, garnish and slice
- Let the pizza stand on the baking sheet for 5 minutes so the cheese sets and the crust firms up.
- Top with torn basil and red pepper flakes if using.
- Slide onto a cutting board and cut into 8 slices with a pizza cutter or sharp knife.
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Ready when: Cheese no longer runs when the pizza is nudged, and the crust holds when a slice is lifted
Tip: Cutting too soon drags the cheese and can crack the crust.

Good to know

Tips

Rinse the quinoa really well before soaking. Any leftover saponin coating makes the crust taste bitter.
Batter thickness is everything: about ¼ inch (6 mm) gives a crust that is crisp outside and tender inside. Thicker crusts need longer to dry out.
Use thick sauce and low-moisture mozzarella (not fresh) to keep the base crisp.
Serve with a green salad; the crust is sturdy but best eaten with a fork if heavily topped.

Make ahead

"Soak and drain the quinoa up to 1 day ahead and keep it covered in the fridge. The crust can be fully pre-baked (through the flip step), cooled completely, wrapped, and refrigerated up to 2 days or frozen up to 2 months; top and bake straight from the fridge for 12 to 14 minutes, or from frozen for 15 to 17 minutes."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store slices in an airtight container with parchment between layers for up to 4 days. Freezer: freeze slices on a tray, then bag them for up to 2 months. Reheat in a 400°F (200°C) oven or toaster oven for 8 to 10 minutes (12 to 15 from frozen) until the crust is crisp; avoid the microwave, which makes it soft."

Substitutions

ground flaxseed → 2 tbsp chia seeds ground fine, with the same 6 tbsp water. Gels in the same way; the crust will have faint dark flecks.
low-moisture part-skim mozzarella → Dairy-free mozzarella-style shreds. Makes the pizza vegan; melting and browning vary by brand, so watch it near the end.
white quinoa, dry → Red or tri-color quinoa. Works the same but gives a darker, earthier, slightly nuttier crust.
baby spinach → Thinly sliced zucchini, patted dry, or halved cherry tomatoes. Use similar quantities and blot well to avoid extra moisture.