Plant Powered Pizza
This wholesome twist on a classic favorite we all love is made with a gluten-free quinoa crust baked to golden perfection for a crispy and nutritious pizza base that is a true canvas for your favorite toppings. Topped with tangy tomato sauce, creamy cashew cheese, and desired toppings, this is an insanely delicious and filling pizza that’s sure to satisfy your pizza cravings. This plant powered pizza is so filling and insanely delicious that you’ll never have to buy store-bought pizza again!!
Protein Packed Vegan Recipes
SHEET PAN VEGAN FAJITAS (HIGH PROTEIN)
Why You’ll Love This Plant Powered Pizza Recipe
Nutrient-Rich – The mere thought of pizza means munching on the guilty pleasure of cheese-slathered and dairy-laden snacks, but not anymore. With “super grain” quinoa as a star ingredient in the crust, each slice of this plant-based pizza oozes with complete plant-based protein and key vitamins and minerals. Plus, quinoa’s dietary fiber may improve your digestion, and its fiber content, when coupled with protein, helps you feel satiated for longer than other grains.
Healthy Cashew Cheese – The clever use of cashews is where things become “cheesy” without the actual cheese. It provides that classic cheesy flavor with a hint of nuttiness without dairy, perfect for those with lactose intolerance or following a vegan diet.
Healthy and Oil-Free Crust – Made without oil, the savory and crispy pizza crust is a standout feature of this whole foods pizza. It achieves its crispiness through baking, offering the same chewiness as traditional pizza dough with added nutritional benefits!
Quick, No-Knead Dough – Forget about traditional pizza dough that requires messy kneading and takes a long time to rise. This nutritious quinoa crust comes together quickly with just a quick blend of ingredients. This vegan pizza can still be on the menu even on a busy weeknight.
Family-Friendly – If there’s one meal you can count them all in, it’s this plant-powered pizza. Even meat lovers and picky eaters won’t settle for just one slice. There’s no better way to sneak extra veggies and plant-based protein into your kid’s diet without sacrificing flavor.
How To Make Plant Powered Pizza
Prepare the Crust
Start by soaking your quinoa in water for at least 6 hours or overnight. Strain and rinse then add to a blender with the 1/2 cup water, baking powder, salt, and Italian seasonings. Blend until smooth.
Bake the Crust
Spread onto a baking sheet with parchment paper, be careful not to make it too thin! Bake at 425f for 25 minutes, flipping halfway through.
Make Cashew Cheese
Make your cashew cheese by blending up the ingredients then whisk over medium heat in a small pot continuously for 4-5 minutes until it becomes thick and stringy.
Assemble the Pizza
Add your tomato sauce on top, followed by the cashew cheese and your toppings of choice.
Final Bake
Transfer back into the oven for 7-10 more minutes!
Serve and Enjoy!
Once baked, slice your plant-powered pizza and serve hot. Enjoy!
Recipe Tips for Plant Powered Pizza
Prepare Cashew Cheese in Advance: You can prepare cashew cheese in advance to save time and store it in the refrigerator until you’re ready to use it.
Topping Variations: Get creative with your toppings! Feel free to customize your plant-powered pizza with your favorite vegetables, herbs, or plant-based proteins.
Swap soy milk in cashew cream cheese with any plant milk of your choice.
Swap Italian seasoning in the crust ingredients with oregano or garlic powder for a flavorful twist. Or add nutritional yeast for a cheesy and nutty flavor.
Soak the quinoa for at least 6 hours for a smooth batter.
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Plant Powered Pizza
Ingredients
For the Crust
- 1.25 cups uncooked quinoa
- ½ cup water
- 1.5 tsp baking powder
- ½ tsp salt
- 2 tsp Italian seasoning
Cashew Cheese
- ½ cup cashews
- ½ cup nutritional yeast
- 1 cup soy milk
- Juice of ½ a lemon
- 1 tbsp apple cider vinegar
- 3 tbsp tapioca starch
- ½ tsp salt
Toppings
- 1 cup Tomato sauce
- ¾ cup Cherry Tomatoes
- ⅓ cup Basil
- ¼ cup Red Onions
- ⅓ cup Black Olives
Instructions
- Start by soaking your quinoa in water for at least 6 hours or overnight. Strain and rinse, then add to a blender with ½ cup water, baking powder, salt, and Italian seasonings. Blend until smooth.
- Spread onto a baking sheet with parchment paper, be careful not to make it too thin! Bake at 425f for 25 minutes, flipping halfway through.
- Make your cashew cheese by blending the ingredients and then whisking it over medium heat in a small pot continuously for 4-5 minutes until it becomes thick and stringy.
- Add your tomato sauce on top, followed by the cashew cheese and your toppings of choice. Transfer back into the oven for 7-10 more minutes, then enjoy!