Spinach + Artichoke Quinoa Pizza Crust

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Artichoke hearts, cooked
  • 1 Microgreens
  • 2 cup Spinach, fresh

• Condiments

  • 1/3 cup Pesto, vegan

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 1/2 tsp Baking powder
  • 2 tbsp Nutritional yeast
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 1/4 cup Water

Found on simplyquinoa.com

Ingredients

• for the crust:
• ¾ cup quinoa, covered by 1 of water and soaked for 6 - 8 hours (or overnight)
• 1 cup fresh spinach
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon olive oil
• ¼ cup water
• optional toppings:
• ⅓ - ½ cup vegan pesto
• 1 cup chopped spinach (fresh)
• ¼ cup cooked artichoke hearts
• 2 - 3 tablespoons nutritional yeast
• Microgreens (optional, I used broccoli)

Directions

• Soak the quinoa in water, covering it by at least 1, for 6 - 8 hours.
• Once youre ready to make the crust, preheat oven to 425 degrees F. Line a 9 cake pan with parchment paper and spray with cooking, then set pan aside.
• Thoroughly rinse quinoa, then add it to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
• Pour batter into prepared pan and bake for 16 minutes. Remove, flip and return to oven baking for another 10 minutes until browned and edges are crispy.
• Top with pesto, spinach and artichoke hearts, then pop it back in the oven for 5 - 10 minutes until the spinach has started to wilt.
• Remove, let cool for a few minutes in the pan, transfer cutting board and slice into quarters.
• Garnish with nutritional yeast and microgreens (if using), and serve immediately!