Monday, February 11, 2013

Vegan, Gluten-Free, Guilt-Free Mini Pesto Pizzas!

Vegan, Gluten Free, Pizza with my SUPA EASY quinoa crust!



Okay, so who doesn't like pizza? With my cheesy-bready-loving family it is hard to escape the
inevitable pleas for that hot box that magically shows up on your door step piping hot
and full of "awesome" who-the-F-knows-what! I mean come on... we pay for convenience in
more ways than just our wallets.. I'm guessing pizza companies who can afford to sell $5 dollar
pizzas aren't investing in your health and well being..

...So, lets make some pizza, it is quick, it is easy, and best of
all it is full of awesome yummyness that won't have you feeling like a tub of greasy lard afterwards!

So lets start out with our crust. This crust is super easy and if you have some quinoa in your
cupboard you have pretty much all you need to rock these mini-crusts out in no time!

Pretty much all you need for these delicious hearty crusts!

Pretty much you just put about
1.5 cups of cooked quinoa,
a little bit of italian seasonings,
a teaspoon of salt,
a couple tablespoons of water,
a drizzle of EVOO,
and I threw in 1/3 cup of walnuts and a sprinkling of old fashioned oats just for the halibut!

I processed these ingredients in the food processor until it made a thick sticky dough.

On a greased baking sheet I made two 6in pizza crusts and stuck them in a preheated oven (400°f)
for roughly 20 minutes. I took them out and CAREFULLY flipped them over.. Treat these babies
nice because they break pretty easily!!

From here add your toppings and put them back in the oven for about 15-20 minutes.

I chose to use a homemade pesto for my sauce. Another quick and easy recipe that I make that
absolutely DOES NOT use pine nuts. Those things are CRAZY expensive!!

Laura's Cheap Date Pesto:

2 cups of fresh basil
1/4 cup of walnuts or cashews
1 clove of garlic
a dash of salt
a drizzle of EVOO (add more if mixture is too think for your liking)
1.5 tbls of nutritional yeast (if you aren't going for vegan use parmesan cheese)

Process these ingredients in a food processor (if using a blender do the nuts and garlic first so you don't end up with huge chunks in your pesto).

For my pizzas I carefully spread on my pesto and threw on some zucchini, mushrooms, and sun dried tomatoes, and topped that with Daiya Cheese. I like Daiya cheese a lot, and I'm PICKY about cheese substitutes, I will say though a little goes a long way (a good thing too because it isn't cheap).

These pizza's are delish, and since Mr. Man is at work and babygirl is crashed out on the couch I think I'll eat them both! heh!!

..and to prove that the crusts even holds up to being handled!!

Loving you!

Laura Helms


  1. I am soooooo going to make this! I need to get some indoor basil going asap.. that crap is spendy ;-)

    1. Yay! Yeah, it is spendy!! I happened to find some that was starting to brown and had been marked down 50%! I'm all about the bargains!! heh!