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.
What you need:
Yields: 2-3 servings
1 cup of quinoa, not cooked
1 cup of water
8 ounces of mushrooms
smoked goat cheese
1/2 cup-1 cup pesto sauce
1 tsp garlic powder
1 tsp himalayan pink salt
To make the quinoa crust:
- Heat the oven to 375°.
- 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.
- Line your pan with parchment paper and spread the batter on the pan with a spatula.
- 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.
Enjoy your healthier pizza night!