Plant-Based Quinoa Pizza

This recipe is perfect for those looking for a gluten-free, dairy-free pizza alternative that doesn’t compromise on taste or texture. Add a dollop of basil pesto and a sprinkle of fresh herbs, and you’ve got a next-level pizza experience.

Quinoa Pizza: A Delicious Plant-Based Pizza Option

Ingredients

For the Quinoa Crust:

• 1 cup Tony Ferguson White Quinoa.
• 1⅓ cups water.
• ¼ cup Tony Ferguson Nutritional Yeast Flakes.
• Salt, to taste.

For the Cashew Mozzarella Sauce:

• 1 cup soaked cashews.
• ⅓ cup cornstarch.
• Water, to blend.
• 1-2 tablespoons Tony Ferguson Nutritional Yeast Flakes.
• Salt, to taste.

Toppings:

• Sliced tomatoes.
• Basil pesto.
• Fresh basil.
• Dried herbs (optional).

Directions

1. Prepare the Crust: Soak quinoa in water overnight or for at least 1–2 hours. Drain, then blend with fresh water, nutritional yeast, and salt until smooth and pourable but thick.
2. Bake the Base: Preheat your oven to 180°C. Pour the quinoa batter onto a parchment-lined tray, spread evenly into a round or rectangle shape, and bake for 20 minutes or until set and golden on the edges.
3. Make the Mozzarella Sauce: In a blender, combine soaked cashews, cornstarch, nutritional yeast, salt, and enough water to blend. Blend until smooth and creamy.
4. Add Toppings & Bake Again: Pour the cashew sauce over the baked quinoa base, spread evenly, and top with sliced tomatoes. Return to the oven and bake for another 10 minutes until warm and slightly bubbly.
5. Serve: Finish with a drizzle of basil pesto, a few fresh basil leaves, and your favourite dried herbs. Slice and enjoy!

This Quinoa Pizza is a fun and flavourful way to enjoy pizza without the usual crust or cheese. Packed with plant-based goodness and layered with fresh flavours, it’s perfect for weeknight dinners or a weekend treat. Give this wholesome twist on a classic a try—you might just discover a new favourite!