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All hail kween keeenwah! I do believe that I’ve been making this pizza crust before quinoa was even cool. Back in 2012 when quinoa was a martian from another planet, I was making it for dinner every night. A few years later, I saw this cute little seed being used to make pizza crust, how cool! Between a little bit of tweaking and adding some yummy spices, I do believe that a perfect quinoa crust has been formed. It’s  not  like regular pizza crust of course because it has a quinoa-y taste and a different texture, but I’ll take this healthier alternative any day! Making little changes to my diet and lifestyle since becoming a vegan has been easy and also rewarding. Why not give something new like quinoa pizza crust a try?


This is what your pizza crust should look like right before you bake it. I measured my pizza and it was roughly 10 inches long and 9 inches wide. Could I eat this entire pizza by myself? Absolutely, but I shared it with my dad and mom and it was a huge hit (they’re non-vegans too).

Eeeeeek. I get so excited when I look at these pictures because I just love quinoa pizza crust so much. My cheeze spread is a perfect addition and the flavors compliment one another very nicely. The cheeze sauce is made of avocado, raw soaked cashews, garlic, cilantro, extra virgin olive oil, salt, and pepper. Can I get a YAAAAAS?

This will replace your usual pizza crust because it’s so easy to make and you will feel good after eating it. There’s not that “ugh I feel so bloated” feeling that I normally get after eating pizza crust made with flour.

Vegan Quinoa Pizza Crust With Cheeze Spread
Serves 3
An easy and nutritious pizza crust recipe-great alternative to flour!
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Ingredients
  1. Pizza Crust
  2. 2 cups uncooked quinoa (soaked overnight, rinsed, drained)
  3. 5 tbsp extra virgin olive oil
  4. 1/2 tsp aluminum free baking powder
  5. 1/2 tsp Italian Seasoning
  6. 1/4 tsp onion powder
  7. Sea salt and pepper to taste
  8. Sauce
  9. 1 cup raw cashews (soaked in warm water for 1 hour, rinsed, drained)
  10. 1/4 cup extra virgin olive oil
  11. 1 clove garlic
  12. 1 small avocado
  13. Handful of cilantro leaves
  14. Sea salt and pepper to taste
Instructions
  1. Soak the quinoa overnight (I did 9pm-11am).
  2. Rinse and drain the quinoa.
  3. Add the quinoa and other pizza crust ingredients to a nutribullet or food processor. I was going to use a food processor but it broke when I started ;(, so I switched to the nutribullet.
  4. Process until a thick and creamy paste forms (see picture above for what the dough looks like).
  5. Lightly grease parchment paper with extra virgin olive oil and evenly spread out the dough with your fingers.
  6. *Slowly push out the dough with your fingertips until about 1/4 inch crust forms.
  7. Bake at 375 degrees for 15 minutes.
  8. Then, flip the dough and bake another 5-7 minutes (baked mine 7).
  9. For the sauce, soak cashews in warm water for 1 hour (I microwaved bowl of water for 1 minute).
  10. Rinse and drain the cashews and add the other spread ingredients.
  11. Blend in the nutribullet until a creamy consistency forms.
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