December 20 2016
If you are looking for a way to feel warm, cozy and comfortable, this spin on tomato soup will bring all of those feelings in one bowl.
Pizza doesn’t have to come with the greasy, gluten-heavy crust. This quinoa pizza crust is one of my most popular recipes, because it’s so simple. Thin and crispy, it’s the perfect vehicle for all your favorite toppings! Once you whip up this crust, you’ll add all of your favorite toppings and throw it back in the oven for just a few short minutes, changing pizza night forever! I guarantee you’ll never want delivery after you take a bite of this.
1 cup uncooked quinoa (soaked for at least 6 hours or overnight)
1/4 cup water
1/2 tsp. baking powder
3 Tbsp. apple cider vinegar
1/2 tsp. salt
1 tsp. nutritional yeast (optional for extra “cheesy” flavor)
2 cloves roasted garlic (optional)
Preheat oven to 425 degrees. Rinse quinoa with a strainer really well. Place all ingredients in a blender or food processor, and blend for a couple of minutes, till really smooth and creamy. Place parchment paper on a 10- to 12-inch pizza pan or baking dish. Spray with oil, and spread out batter. Cook for 15 minutes, then flip and cook an additional 10–12 minutes, till crispy and brown. Place your favorite toppings on top—get creative! Place back in oven for an additional 3–5 minutes.