Smoked Goat Cheese & Mushroom Pesto Quinoa Pizza

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Sounds like a mouth full right?!? Don’t be intimidated. This was super easy and the husband approved! Score. Looking for a healthier pizza option, I decided to get creative and try this out as I was grabbing random ingredients at Fresh Market. 😉

I will definitely be making this again because of how simple and flavorful it was. The smokiness of the goat cheese really enhanced the flavor, so don’t skip that ingredient.

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What you need:

Yields: 2-3 servings

Quinoa Crust

1 cup of quinoa, not cooked

1 cup of water

Pizza

8 ounces of mushrooms

1 tomato

smoked goat cheese

arugula sprouts

1/2 cup-1 cup pesto sauce

1 tsp garlic powder

1 tsp himalayan pink salt

To make the quinoa crust:

  1. Heat the oven to 375°.
  2. Put the quinoa and water in a food processor and blend until a batter consistency, about two minutes. Add seasonings/salt if you’d like. My husband grabbed this quinoa for me and it was already mediterranean flavored, so I only added a little himalayan salt. If you want, you can soak the quinoa for 8 hours before. I didn’t do this for the sake of time, but I will try it next time.
  3. Line your pan with parchment paper and spread the batter on the pan with a spatula.
  4. Bake for 12-15 minutes.

Finish the pizza off:

After the pizza is done, add your sauce and whatever toppings you want. I cooked my mushrooms before in ghee and garlic powder. Next, I added the pesto, mushrooms, tomato slices, goat cheese and baked for another 15 minutes.

Top with arugula sprouts or whatever herbs you like.

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Enjoy your healthier pizza night!

 

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