This totally plant-based, egg-free pizza crust is the perfect vessel for your favorite toppings. Gluten-free and egg-free, it is crunchy and delicious!
On top of that, quinoa is a nutrient-dense superfood seed in so many ways. First, it's one of the few plant-based foods that's a complete protein and it provides more than 20 different phenolic phytonutrients, which are super for antioxidant and anti-inflammatory effects to the body.
2 ½ cups quinoa, uncooked
1 cup water
1 tbsp baking powder
2 tbsp garlic powder
2 tbsp dried Italian herbs
1 tsp sea salt
1/4 cup nutritional yeast
Place the quinoa in a large bowl. Add enough water to cover the quinoa and let sit overnight or at least 8 hours. After 8 hours, drain the water and rinse the quinoa thoroughly with a wire mesh strainer, or pour it into a nutbag to rinse. Do not skip this step even if you are using 'pre-rinsed' quinoa. It won't work unless it's soaked for a long time to absorb water and soften.
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Add the quinoa, 1 cup of water, the baking powder, garlic powder, Italian herbs, salt, and nutritional yeast to a food processor. Blend until a smooth batter forms.
Pour the batter onto the baking sheet, using a spatula to spread evenly across the sheet. Bake the crust for 15 minutes. Flip the crust, removing the parchment paper, and bake for 10 minutes more, or until golden brown.
Top the crust with your favorite toppings and then put back in the oven for another 10 minutes. Cut into squares and serve!