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We started playing around with different pizza crust recipes as soon as we came whole food plant based. Pizza was a staple in our house prior and is something I think everyone just loves.
Figuring out a simple crust recipe was challenging at first. We have a whole wheat pizza crust recipe but to be honest, I make this one most of the time since its easy and quick! White pizza is also something I just could eat for every meal and be totally content, especially this recipe!
I hope you all enjoy how simple, easy, and fast our thin crust pizza recipe is and you can use it for something other things as well (hint- wraps!).
Two Ingredient Thin Crust Pizza (Gluten-Free)
By: The Jaroudi Family
Ingredients:
1 1/4 cup raw whole-grain quinoa (millet, oat groats, farro, rice - any whole grain!)
1 cup water
2 tbsp pizza seasoning
Directions:
+Blend the water, whole grain, and seasoning until smooth
+After you've blended pour half mixture onto parchment paper-lined pizza pan
+Smooth batter out evenly
+Bake at 350 degrees for around 10 minutes
(if you make one large pizza you may need more time)
+Repeat with the remaining half mixture to make the second pizza crust
+After the crust is cooked add white pizza sauce/spinach or red sauce with veggies!
See below for our spinach and artichoke dip we used!
+Broil pizza for four minutes until white sauce is lightly browned or toppings are slightly wilted.
White Pizza Sauce
By: The Jaroudi Family
Ingredients:
1 cup non-dairy unsweetened milk
1/2 cup raw cashews or 1/2 cup white beans cooked
1 tsp lemon juice
1 tsp apple cider vinegar
3 Tbsp tapioca starch
3 Tbsp nutritional yeast
1 Tbsp white miso
1Tbsp garlic powder
1 Tbsp onion powder
1 (14oz) can of artichoke hearts (drained and rinsed)
8 oz frozen spinach
Directions:
+Add all ingredients except artichoke hearts and spinach into a high-speed blender and blend until smooth.
+Add blended mixture into a medium-size saucepan and add in spinach and artichoke hearts
+Cook on medium-high for 3 -5 minutes stirring constantly until the mixture becomes stretchy.
+Remove from heat.
+Add to your pizza!
I hope you'll give this recipe a try, and let us know if you liked it!
We love seeing photographs of our recipes and just in general hearing from you guys!
I used the sauce with pasta. I just made it a bit thinner with more milk or water. I also used it as a pizza sauce on a shell I made using your sweet potato wrap recipe.
Both the are so good. Ive been WFPB for 9 years and am loving and appreciate your recipies. Thank you s ou much
Two questions for you: Does the red quinoa (dry measured 1-1/4 cups) typically double in volume if it's soaked from morning until evening? This is my second attempt at your recipe, this time giving the red quinoa a try. I've been baking my two medium sized crusts 20 minutes and the center of the batter still has quite a bit of moisture to it. When I used a millet / white quinoa mixture my first time making this, the crusts baked within 15 minutes.
Are you grinding the grain...quinoa...during blend or it is okay if it is still whole?