I can’t believe I haven’t posted this gem yet. It’s the only way I’ll eat pizza now. I make the crust with quinoa, then top it with the kale cashew pesto, red peppers, red onions, artichoke hearts and maybe some fake meaty crumbles. (the almond pesto in the above link is good too). Oh So Good!
Quinoa Crust:
3 cups of cooked quinoa
1 egg plus one egg white
1/4c parm cheese
1 tsp dried basil (or other Italian herbs)
salt and pepper
Mix everything together in a bowl and then press into a cookie sheet. The thinner the better (we had an extra large sheet and it perfectly filled it up; if you have regular cookie sheets you may want to divide it between two sheets). Tip: put a piece of plastic wrap between your hand and the crust and you press so you don’t have half of the quinoa stuck to your hand. You want to get this really thin. Bake at 450 for 20 minutes or so, until just starting to get golden brown.
There are two types of crust that you’ll just have to play around with to get it how you like it: Crispier (leave in a bit longer) or not-crispy (meaning you’ll have to eat the pizza with a fork…which won’t bother you once you taste how amazing it is!)
Kale Cashew Pesto:
-2 cups kale, steamed and roughly chopped
-¼ cup scallions, chopped
-½ cup cashews, toasted
-2 tablespoons nutritional yeast
-1/4 cup rice milk
-2 cloves garlic, roasted
-½ teaspoon sea salt
-2 tablespoons fresh lemon juice
-1 teaspoon extra virgin olive oil
-1 teaspoon chili powder
Place kale and scallions in food processor and pulse until chopped.
Add cashews, nutritional yeast, rice milk and garlic; pulse again to combine.
Slowly add sea salt, lemon juice, oil and chili powder.
Continue pulsing until smooth.
