Hearty Veggie Pizza
We’ve got a pizza that’s perfect for your warm summer nights. This Hearty Veggie Pizza has a deliciously nutty crust topped with fresh seasonal vegetables.
Hearty Veggie Pizza
This Hearty Veggie Pizza has a deliciously nutty crust topped with fresh seasonal vegetables. Made with quinoa for a healthier bite and chia seeds to keep this gluten-free dough moist and tender. So it’s hearty without tasting dense and dry. The recipe doubles easily for baking two pies with different toppings.
For the crust
- 3 tbsp Chosen Foods Royal White Quinoa
- 1 tbsp Chosen Foods Chia Seeds
- ¾ cup blanched almond flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- 1 egg
- ¼ cup Chosen Foods Chosen Oil Blend
- 2 tbsp filtered water
- 2 tsp apple cider vinegar
- ½ tsp honey
- ¼ cup potato starch
- 2 cloves garlic minced
- 1 small red onion
- ½ small zucchini
- ½ bell pepper
- 2 oz cherry tomatoes halved
- 4 oz fresh mozzarella
- Fresh basil for serving
- Chosen Foods 100% Pure Avocado Oil Spray for greasing
Add the Royal White Quinoa and Chia Seeds to a spice grinder or high-powered blender. Grind until a fine powdery consistency is reached. Pour out into a medium bowl and add the almond flour, baking powder, baking soda, and sea salt. Whisk well and set aside.
In a separate large bowl, add the egg, Chosen Oil Blend, filtered water, apple cider vinegar, and honey. Whisk vigorously to combine. Add the potato starch and whisk until smooth.
Add the flour mix into the wet ingredients. Mix with a wooden spoon. Allow the dough to rest for 5 minutes for the seeds and flours to soak up the moisture. Mix again to ensure all the ingredients are mixed well. The dough will be slightly sticky.
Grease your hands lightly with Avocado Oil Spray. Remove the dough from the bowl and place it on a sheet of parchment paper. Pat it out into a round disk and place a second piece of parchment over top. With a rolling pin, roll out into an oblong circle of ¼ - ½” thickness (adjust to your desired pizza crust preference). Remove the top piece of parchment and press the outside edges to smooth out any roughness in the dough and help shape the outer crust.
Preheat the oven to 350F.
Mix the minced garlic with 1 tablespoon of Chosen Oil Blend in a small bowl. Set it aside. Very thinly slice the onion, zucchini, and bell pepper (a mandoline is great for this). If the vegetables are sliced too thick, they may not cook fully. Drain the mozzarella, tear it to pieces, and place on a paper towel to soak up excess moisture.
Brush the garlic olive oil across the rolled out dough. Arrange the sliced vegetables, as desired. Top with the mozzarella and cherry tomato halves. Move the pizza and parchment carefully onto a sheet pan. Bake for 20-25 minutes, or until golden (cook times can vary depending on how thick you’ve rolled the dough out). Allow to cool for 5 minutes before cutting and serving.