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  • Writer's picturethejaroudifamily

Two Ingredient Thin Crust Pizza (Gluten Free)

Updated: Sep 2, 2020


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

Two Ingredient Thin Crust Pizza (Gluten
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Two Ingredient Thin Crust Pizza (Gluten-
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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

White Pizza Sauce
.pdf
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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!


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3 Comments


maghains
Sep 04, 2020

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


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justbelievein3
Jun 26, 2020

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.

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dgailwhitt
Jun 24, 2020

Are you grinding the grain...quinoa...during blend or it is okay if it is still whole?

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