Two Ingredient Thin Crust Pizza (Gluten Free/Plant-Based/Oil Free/Nut Free)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat content while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated parmesan

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil is more affordable and has a longer shelf life.

Add 1 cup of water to a high speed blender.

Add 1 and 1/4 cup of raw red quinoa to the blender with the water.

Add 2 tablespoons of pizza seasoning to the blender.

Blend the mixture until it resembles pancake batter, ensuring it is still pourable.

Line a pizza pan with parchment paper.

Spoon the crust mixture onto the parchment-lined pizza pan, spreading it out to your desired thickness.

Bake the crust in the oven at 350 degrees for 10 minutes, checking for doneness after that time.

If the crust looks wet on top, it may need more time; it can take anywhere from 10 to 25 minutes depending on thickness.

Prepare the spinach and artichoke dip on the stove using white beans and spinach, and optionally artichokes.

Spread the spinach and artichoke dip over the baked pizza crust.

Broil the pizza for 4 minutes on medium heat in a Breville Smart Oven to brown the top.

Cut the pizza into slices and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens