Quinoa Cauliflower Crust Veggie Pizza

Ingredients

• Quinoa

  Uncooked

  ¼ cup or 43g

• Organic Chia Seeds

  Trader Joe's

  4 tbsp or 48g

• Water

  Plain, clean water

  ¾ cup or 178g

• Cauliflower

  Raw

  ½ head medium or 294g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Garlic

  Raw

  1 tsp or 3g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pizza sauce

  Canned, ready-to-serve

  1 cup or 252g

• Spinach

  Raw

  2 bunch or 680g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Mushrooms

  White, raw

  4 medium or 72g

Directions

1. Preheat oven to 425 degrees F. Cook quinoa according to directions.
2. Mix chia egg (chia seeds and water) in asmall bowl and set aside until it forms into a gel.
3. Wash and cut cauliflower in small pieces. Add cauliflower pieces to food processor and pulse until finely chopped. Place the cauliflower in a towel (or layered heavy-duty paper towels but be careful and do in smaller batches or the paper towels will rip) and squeeze out as much excess water as you can to dry out the cauliflower so it cooks better.
4. Transfer to a bowl with the cooked quinoa and chia egg (gel). Add minced garlic, oregano, sea salt and pepper. Mix until well combined.
5. Line a pizza tray or baking sheet with parchment paper and spray with nonstick spray. Transfer dough and gently form a pizza "crust" in whatever shape you like, making sure it's evenly spread out.
6. Bake for about 25 minutes or more until sides become golden and center is firm to the touch.
7. Remove from oven and spread out marinara sauce. Add the toppings I used or whatever toppings you love and place back in the oven for 15-20 more minutes, until vegetables are slightly softened.
8. Allow to cool 5 minutes and enjoy!