Thanks for the feedback on yesterday’s post about changes after embarking on a whole food lifestyle (definitely check out Britt’s post with her experiences). Since I’ve cut out refined flours, I rarely eat bread-type things.
I am not sure why but I even have this thing against whole wheat flour. I’d much rather eat whole grains, in their original form, than rely on flours (unless I am making the flour myself in my food processor).
But here I am, enjoying pizza without any flours in sight.
Be forewarned, this isn’t your typical pizza crust.
Super flexible with any combination of beans and grains, I spotted this at Everyone is Vegan many moons ago. Here, white beans and cooked quinoa are whipped together with flax and spices to create a lovely bread-type crust.
The crust takes longer to bake than your typical pizza crust, which means you get the benefit of glorious roasted veggies. I normally wouldn’t put onion on my pizza, but I will if it is roasted as it is here. Red pepper also roasts well. Broccoli gets that delightful crispy edge. And the best part: laying kale overtop the veggies results in a pizza topped with kale chips!
Since I used the miso gravy from the Dragon Bowl, does that make this a Dragon Pizza?
Other pizza crusts, toppings, etc, I’d like to try:
Gluten-Free Chickpea Flour Pizza Crust from Making Love in the Kitchen
Choosing Raw Pizza with Quinoa Buckwheat Crust and Guacamole from Choosing Raw
Roasted Garlic and Beet Socca Pizza from Sprint 2 the Table
Caramelized Onions on a Sweet Potato Socca Pizza from The Lean Green Bean
Mediterranean Date & Olive Pizza on a Chickpea Crust from Cara’s Cravings
Quinoa Oat Flatbread Mini Pizza with Spinach Hummus, Roasted Beets and Red bell pepper from Hobby & More
Cilantro-Hemp Pesto Pizza from Farmers Market Vegan
Butternut Edamame Pizza from Sketch Free Vegan Eating
Tex-Mex Pizza with Kidney Bean and Quinoa Crust from Dates & Quinces
Caramelized Onion, Shaved Butternut and “Goat Cheese” Pizza from Diet, Dessert & Dogs
Butternut Squash, Caramelized Onion and Mushroom Topping from What Would Cathy Eat?
Sweet Potato and Caramelized Onion Spread from She Let Them Eat Cake
Tomato-Tahini Pizza Sauce from Aria
Roasted Vegetable and Kale Chip Pizza with a White Bean and Quinoa Crust
Adapted from Everyone is Vegan
1 cup cooked quinoa
1 cup cooked white kidney beans
1/4 cup ground flaxseed
1 tbsp coconut oil
2 cloves garlic
1 tbsp water or reserved bean cooking liquid
1/2 tsp dried thyme
1/2 tsp dried oregano
salt & pepper
1 red pepper, sliced
1 red onion, sliced
1/2 cup broccoli florets, chopped small
3-5 large leaves of kale
1-2 tsp olive oil
1/4 tsp dried basil
1/4 tsp dried oregano
salt and pepper, to taste
1. Preheat oven to 350F. Combine all ingredients in food processor until dough forms a “ball.” Spread crust into one large or two small circles on oiled baking tray (I used my silpat). The dough is kind of sticky but my silicone spatula worked well to spread it out.
2. Spread your sauce overtop.
3. In a large bowl, mix veggies (except kale) with a bit of olive oil, basil, oregano and salt and pepper to taste. Top pizza with veggies. Mix kale in the same bowl, add a bit more olive oil and spices to thinly coat and place overtop veggies.
4. Bake at 350F for 30-45 minutes, until the crust is cooked through and the kale is crispy.