After a long week of parent-teacher conferences and tons of work, I felt like I deserved to treat myself to my favorite foods. Honestly, I’ll make up nearly any excuse to prepare my faves. “I’m exhausted. I think I need some No-Bake Nutella Pie to perk me up”……”I was coughing all day. I bet Quinoa Pizza would make me feel better”……(and my personal favorite) “_______ hurts (insert any body part). It’s a good thing chocolate heals everything!” Yep, it doesn’t take much for me to convince myself that I need a good dose of foodie therapy–aka, time spent playing in the kitchen and eating non-stop.
I think it’s probably no secret that I’m obsessed with the Quinoa Pizza. I mean, seriously? Pizza that’s super easy, vegan, AND gluten-free? How could I not make it constantly?!! Over the years, I’ve probably tried hundreds–if not thousands–of variations of this yummy pizza. I don’t think I have a favorite, but there are a few tried-and-true versions that I eat pretty regularly. Yesterday, exhausted from work and conferences, I decided that I was too tired to put much effort into the pizza that I was desperately craving. Instead, I used the hummus that I had on hand along with some fresh veggies and dubbed it my Mediterranean Hummus Pizza. The end result: a light, fresh, and completely healthy pizza that cured my cravings and left this pooped girl with a very content smile on her face.
Without a doubt, this pizza will be making its way into my regular rotation. In fact, ahem……I think I feel another cough coming on, and I’m pretty sure I know exactly what would make me feel better!!
- 3/4 cup raw quinoa, soaked for at least 8 hours, rinsed and drained
- 1/4 - 1/2 cup filtered water
- 1/2 + 1/2 Tbs. olive oil
- 1/2 tsp. salt
- 1 small clove garlic, minced
- 3-4 Tbs. hummus
- 1 Roma tomato, sliced thin
- 1/4 - 1/2 of a cucumber, sliced thin
- 1/2 red bell pepper, sliced thin
- 1-2 mushrooms, sliced thin
- a few thin slices of red onion
- a few kalamata olives, sliced thin
- artichoke hearts, sliced thin (optional)
- a sprinkling of fresh or dried oregano (optional)
- Blend all of the crust ingredients (using only 1/2 Tbs. olive oil) in a blender or food processor until completely smooth. Begin with only 1/4 cup water and add more as needed until it reaches a pancake batter-like consistency.
- There are 2 methods for cooking the dough. In the oven: Preheat your oven to 450 degrees F and coat either a cast iron skillet or an 8-inch cake pan with the remaining 1/2 Tbs. olive oil. Allow the skillet/pan to heat up for approx. 10 min. (you can do this while you prepare the toppings). Add the quinoa "dough" to the heated pan, swirl the pan around so that the batter distributes evenly, and return to the oven to bake for 20 minutes. Flip the dough over and cook for another 10 minutes, or until the dough begins to turn a golden brown.
- OR, on the stove: Heat a non-stick pan with the remaining 1/2 Tbs. of olive oil over medium heat. Pour the quinoa "dough" into the pan and swirl the pan around to distribute the batter evenly. Allow to cook for 5-10 minutes or until the bottom is firm and golden brown. Flip and cook for another 5 minutes or until the dough is cooked evenly on both sides.
- Turn on the broiler and set the rack on the second level from the top.
- Top the pizza with hummus, leaving about 1/2-1 inch of the edges exposed. Layer the veggies on top.
- Place the pizza on a cookie sheet and set on the oven rack under the broiler. Allow the pizza toppings to cook for approx. 5-10 minutes, watching carefully to make sure that the veggies don't burn. When the toppings are done, remove the pizza from the oven and allow to cool.
- Serve and enjoy!