Roasted Vegetable and Kale Chip Pizza with a White Bean and Quinoa Crust

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

This is my submission to this month’s Bookmarked Recipes, to Ricki’s Wellness Weekend and to Simple and In Season.

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Dragon Quinoa Bowl with Roasted Vegetables and a Miso Gravy

I have become hard to please at restaurants. I’ve already lambasted Fresh for their limpy soba noodles and hit-or-miss salads, but now that I am armed with their miso gravy, I can conquer the world! Or at least make sure their recipes are a hit when I make it myself.

On their menu is their Dragon Bowl: brown rice or soba noodles topped by grilled tomato, zucchini & tofu steaks with rich miso gravy, sesame seeds, cilantro & green onions.

But now I can make Fresh’s Dragon Bowl, My Way.

Forget the brown rice, or their gummy soba noodles, I want my grilled vegetables overtop quinoa!  Marinate some tofu in soy sauce and sesame oil and pan-fry it to perfection. Pick your favourite vegetables (zucchini, bell pepper, eggplant and broccoli are what I had on hand), douse them in a bit of olive oil and chopped garlic, grill them on your barbecue (or broil in your oven), smother in miso gravy and then sprinkle sesame seeds and green onions overtop.

Pure bliss.

This miso gravy makes everything taste great!

Why this is called a dragon bowl, I have no clue. All I know it tastes great.

This is my submission to this month’s Simple and in Season and to this week’s Weekend Wellness.