Oil- & Gluten-Free Mexican-Inspired Vegan Pizza

by | Updated: July 26th, 2017

For all you healthy eaters out there, we’re going to hook you in right here and now. Yes, you can eat pizza, and YES, it can be nutritious. Consider this recipe your savior. Let’s face it, pizza cravings never go away. It’s like riding a bike. Even if it’s been years since your last slice, chances are, your body’s going to know to crave it when you see one. We feel you!

Before you say anything, the answer is no. No, this pizza dough does not taste like cardboard. It’s actually the perfect consistency, it’s full of authentic pizza flavor and it’s free of processed anything.

Want to know the secret ingredient? Is it killing you? This crust is made from quinoa and water—that’s it! Top off your simple crust with homemade tomato sauce and any toppings you like. We’ve added some Mexican flair to this one, including avocado cream, corn and jalapenos.

FYI: This recipe is for loners only! So if you want to share, tweak the measurements as needed.

Homemade Vegan and Gluten-Free Pizza with Sauce, Corn, Jalapenos and Cilantro | Vitacost.com/Blog

Serves 1

Ingredients

Crust
1/4 cup water (fill around 3/4 of the way to the top—not a full 1/4 cup)
1/4 cup Vitacost Organic Quinoa, soaked overnight in filtered water

Sauce
1 cup fresh tomatoes, chopped
1/3 cup sun-dried tomatoes (not soaked in oil), soaked ahead of time for 30 minutes if very dry
1 clove garlic
1 Tbsp. chili powder
1/4 tsp. Himalayan pink salt (optional)
1 Medjool date or 2 deglet noor dates
2 tsp. coconut or apple cider vinegar

Avocado Cream
1/2 soft, ripe avocado
1-1/2 Tbsp. lime juice, freshly squeezed
1/2 cup chopped cilantro
1/2 cup chopped zucchini
1/4 tsp. sea salt
1/4 cup filtered water

Toppings
1 jalapeno
Fresh cilantro, chopped
1/4 cup fresh or frozen corn kernels

Directions

  1. Preheat oven to 400 degrees F. Rinse and drain quinoa and discard soaking water.
  2. In blender, combine water and quinoa until smooth.
  3. Pour onto parchment-paper lined baking tray. (If it doesn’t make a perfect circle, that’s OK.) Bake for 15 minutes.
  4. To make tomato sauce, combine all sauce ingredients in blender until desired consistency (shorter for chunky, longer for smooth and creamy).
  5. Remove crust from oven and carefully flip it so the browned side is facing up. Ladle on tomato sauce and top with corn and jalapeno.
  6. Place back in the oven for another 15 minutes.
  7. For the avocado cream, blend all ingredients until entirely smooth.
  8. Remove pizza from oven and drizzle with avocado cream and chopped cilantro. Note: You can use leftover avocado cream as a salad dressing or use it to make another pizza.