Basil Quinoa Pizza with Seasonal Veg, Goat Cheese and Toasted Walnuts

This gluten free, vegan crust can be used with any of your favorite pizza toppings. We often make it with roasted red pepper sauce, spinach and pepperoni, topped with parmesan or drizzle a fresh basil pesto over just lightly cooked kale and top with prosciutto.

(adapted from recipe by Lindsey Johnson)

Quinoa Pizza Crust

• 1 cup quinoa

• water, for soaking and blending

• 1 clove garlic

• ½ teaspoon salt

• 2 Tablespoons avocado oil (or another high-heat oil)

Featured Toppings:

• 5-6 ounces fresh goat cheese

• 1 small or 1/2 large head broccoli

• 1 large beet or 2 small

• 2 TBSP basil pesto (fresh in season or store bought)

• small handful fresh basil leaves, cut into ribbons

• 2 TBSP toasted walnuts 

• coarse ground black pepper

• coarse sea salt

• olive oil, for drizzling

For quinoa crust: 

1. place quinoa in a medium bowl and cover with water by several inches. Let stand at room temperature for 6 hours or overnight.

2. Preheat oven to 450 degrees F. Drain the presoaked quinoa in a fine mesh sieve and rinse well. Place in a blender with a little water (about ¼ cup), garlic clove, and salt. Puree until smooth. Add more water if needed. The mixture should look like pancake batter and not be too thin or thick, but still pourable.

3. Place a 10-inch cast iron skillet into the hot oven. Allow to heat for 5-10 minutes. Carefully add the 2 Tablespoons of oil to the skillet and heat for another 3 minutes. Remove the pan from the oven carefully. Tilt the pan to evenly distribute the hot oil.

4. Pour the batter into the center of the pan and tilt it to create and even layer on the bottom. Place back into the oven. Bake for 20 minutes, then remove pan from oven, turn crust over, and place back in oven for another 10 (Our oven runs hot so check a few minutes ahead). Remove from oven and transfer the crust to a baking sheet lined with parchment paper. (At this point you can also place it on a cooling rack and let it cool completely, freeze it and prepare a pizza at a later time.)

For toppings: 

1. Cut broccoli and peel and slice beets into bite sized pieces, lightly coat with olive oil and roast in oven on a sheet pan at 425 degrees for roughly 30 minutes or until just cooked through (watch broccoli carefully as veggies will go back in the oven with other toppings on crust for 10-15 minutes)  Remove from oven and allow to cool until comfortable to handle.

2. Increase oven temp to 450.

3. Arrange broccoli and beets on prepared crust, drizzle dollops of pesto and goat cheese to your liking.

4. Place in the 450 degree oven and let bake for 10-15 minutes, or until the broccoli is nice and browned and cheese has melted. (For a crispy top, place under the broiler for a few minutes.)

5. Remove from oven and top with the toasted walnuts and fresh basil. Cut into wedges and serve warm or at room temperature.