Quinoa Pizza - Gluten Free and Vegan

Hello! Today I'm going to show you how to make a vegan, gluten-free pizza based on the super food quinoa! I know that this isn't your ordinary pizza, but it's seriously good and very easy to make.

The credit for the inception of this recipe goes to Almonds and Avocados, I also referenced this instructable.

I bought my quinoa from my local supermarket. It will likely be near the rice, but different places stash it elsewhere. The package I got was 8.8 ounces, which translated to about 1 1/2 cups of quinoa.

For this application you will need pre-soaked quinoa, so what I did is place all the quinoa in a bowl, fill it with tap water, and soak for 8 hours or overnight.

After it's done soaking, use a strainer or screen to drain all the water. You will be able to get about 2 cups out of one 8.8 ounce package.

• 1/8 of a red onion
• 1 cup whole kernel corn (from a can!)
• a few tablespoons of pesto (I went store-bought)
• 2 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 6 or 7 basil leaves
• 1 cup of Quinoa that has been soaked for 8 hours

You can make your own pesto if you'd like, there is a good recipe here. I just got store-bought pesto, and it was good enough :)

The Italian seasoning I used is a mixture of thyme, oregano, and basil. I find the convenience of a pre-made mix outweighs the extra flavor of homemade seasoning.

Before we go into the crust, it's a good idea to make sure the toppings are prepared.

The corn is easy, just place 1 cup of it in a small pot and reheat over medium heat for a few minutes, then set aside.

Chop up the 1/8 to a 1/4 of a red onion into small pieces and place them in a pan over medium heat until they gain a little color. This will make your house smell awesome and make the onions a little more pleasant in the mouth.

Finally, chiffonade the basil. This instructable has great instructions on how to do that. Basically you place the individual basil leaves on top of each other, roll them all up, and plow through them with a knife. This makes nice little strips of basil!

We will construct our "dough" in the blender, although the finished mixture is more accurately a batter.

Place one cup of drained quinoa into your blender, along with 2 teaspoons of Italian seasoning and 1 teaspoon of salt.

Blend on high for a minute or two, or until the mixture is about the consistency of pancake batter.

Heat a medium-sized skillet over medium heat.

Add about a tablespoon of olive or vegetable oil to the pan.

Pour the batter into the middle of the pan and spread it around (gently!) with a spatula. You can also shake the pan a little to even out the batter.

Cook for 4-5 minutes, or until the bottom is starting to brown.

Next, flip over this monstrosity by sliding it off onto a plate and then inverting the plate onto the pan.

Cook for another 4 minutes, or until that side is brown too.

Move to a cutting board and prepare for toppings!!

Now comes the easy part!

Spread a layer of pesto on the quinoa crust.

Then a layer of corn.

Then the onions.

FInally, the basil.

This was my first experience with quinoa, and I am very happy with the way it turned out!

Please leave a comment with any questions or suggestions you have!

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