Who doesn't love pizza? here is a new way to enjoy one of America's staples in a whole new way. It is vegan, gluten free, and only 4 ingredients! This pizza crust was topped with red onion, roasted red bell peppers, classic marinara, and topped off with spicy arugula and a balsamic glaze. You can try it this way or make it your own creation.
Quinoa: A Complete Protein
Quinoa is often referred to as a "complete protein," which means it contains all nine essential amino acids that your body cannot produce on its own and must obtain through food. These amino acids play crucial roles in various bodily functions, including muscle repair, immune support, and the production of enzymes and hormones. Unlike many plant-based proteins, which may lack one or more essential amino acids, quinoa provides a balanced source of protein that is comparable to animal-based options. This makes quinoa an excellent choice for vegetarians, vegans, or anyone looking to diversify their protein sources while still meeting their nutritional needs. Additionally, quinoa is rich in fiber, vitamins, and minerals, making it a highly nutritious and versatile addition to any diet.
Ingredients You Will Need:
1 cup quinoa, uncooked
1 cup warm water
pinch of salt
1/4 cup water for blending
1/4 cup nutritional yeast
1 red onion, sliced
1 red bell pepper
1 cup of marinara
1- 15oz can crushed tomatoes (i recommend fire roasted)
1/2 onion, diced
1 clove garlic
1 tsp dried basil
handful of arugula
balsamic glaze, as needed
Soak the Quinoa
Combine the quinoa and 1 cup or warm water in a bowl or mason jar. Cover and let soak for 15 minutes. Most of the water will absorb but there may still be some left. That is okay.
Blend It All Together
Take the soaked quinoa, 1/2 tsp salt, 1/4 cup nutritional yeast, and and extra 1/4 cup warm water and pour into a blender. Blend until smooth, about 5 minutes. it will be a runny consistency.
Roast the Pepper and Onion
Preheat the oven to 400°F. Cut the bell pepper in half and remove the seeds and membrane. Place the pepper halves, cut side down, on a sheet tray and roast for about 20 minutes or until the skin begins to turn brown or black. Add the sliced red onion halfway through the roasting time.
Once done, remove the peppers from the oven and transfer them to a container with a lid. Let them sit for 5 minutes to help loosen the skin. Afterward, peel off the skin under cool running water. Finally, slice the pepper into thin strips.
Make the Marinara
Heat a 1 tablespoon of oil in a small pot. Add the chopped onion and garlic. Cook until fragrant, about 2-3 minutes. Add the can of crushed tomatoes and stir. Bring to a boil. Reduce heat to a simmer and cook for 5-10 minutes. Season with salt and pepper to taste. Add the basil and stir. Taste and adjust seasonings. Set aside to cool.
Assemble the Pizza
Preheat the oven to 450F.
Line a baking sheet with parchment paper. Grease well with olive oil or it will stick. Pour the quinoa batter onto the parchment paper and spread around to until evenly distributed. Top with onion and bell pepper and marinara sauce.
Bake in oven for 20-25 minutes or until edges and bottom start to turn golden brown. Allow to cool slightly.
Finish It Off
Once the pizza has cooled, top with a handful of arugula and a drizzle of balsamic glaze. Cut into. pieces and enjoy!
Serving Size
this makes a 12 inch pizza that can be sliced into 8 pieces. A thinner crust will make a larger pizza and a thicker crust will make a small pizza.
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