MAKES FOUR 8-INCH PIZZAS | recipe cost $5.80 to $6.50
I’m always looking for new and inventive ways to make gluten-free pizza crust. This crust is absolutely fabulous! You don’t have to do veggie pizza, though; top the crust however you’d like. Or simply add leftover chicken or chickpeas to the vegetables if you have them on hand. Did you know that quinoa is one of the best sources of plant-based protein? So even though this pizza is dairy-free, you can still get that boost!
1. Place a pizza stone or baking steel inside the oven and preheat the oven to 425°F.
2. In a high-powered blender, combine the quinoa, water, salt, garlic powder, and onion powder. Blend on high until the batter is smooth, about 60 seconds.
3. On a 12 × 12-inch piece of parchment paper, spread ¼ cup of batter into a thin 8-inch circle. Carefully transfer the parchment paper and batter to the baking stone and bake for 8 to 10 minutes.
4. While the crust cooks, heat a cast-iron skillet over medium-high heat. Add the olive oil, bell pepper, and jalapeño and cook for 3 minutes. Add the kale, tomatoes, mushrooms, and green onions and stir to combine. Cook until the kale wilts and cooks down, about 2 minutes. Take the pan off the heat.
5. Carefully pull the stone out of the oven. Use a spoon to spread ¼ cup of tomato sauce on the crust. Sprinkle with salt to taste and top with one-quarter of the cooked vegetable mixture. Push the rack back into the oven and bake for an additional 8 to 10 minutes, until the edges of the crust have browned.
6. Use a thin spatula to remove the pizza from the parchment paper and transfer to a cutting board. Slice and serve warm.
7. Repeat with the remaining ingredients to make three additional personal-size pizzas.