quinoa flatbread pizza

WITH ARUGULA PESTO

Healthy, guilt-free pizza? Yes, please! If the thought of making your own flatbread seems intimidating, do not worry. This quinoa crust comes together surprisingly easily. Topped with fresh pesto and loaded with spicy arugula, one of our favorite dark leafy greens, this one is sure to be a crowd pleaser.

Yield 1 pizza
Prep Time 20 minutes, plus overnight soak
Cook Time 35 minutes
CLEANSE

For the crust

¾ cup uncooked quinoa, soaked overnight, rinsed, and drained

¾ cup uncooked millet, soaked overnight, rinsed, and drained

½ cup water

1 tbsp olive oil

½ tsp Himalayan pink salt

¼ cup fresh basil, lightly packed

Toppings

¾ cup Arugula Pesto

¼ red onion, thinly sliced

¼ cup sliced cremini mushrooms

¼ cup Cashew Feta (optional; skip when cleansing)

1 tbsp balsamic vinegar

1 cup baby arugula

1 tsp olive oil

Himalayan pink salt and freshly ground black pepper, to taste

1   Preheat the oven to 450°F. Line a baking sheet with parchment paper.

2   In a food processor, combine the quinoa, millet, water, oil, and salt. Blend until you get a thick, pancake batter–like consistency. Add the basil and another 3 tablespoons water to thin (if needed). Pour the batter onto the prepared baking sheet, spreading it out evenly with a spatula.

3   Place in the oven, and bake for 15 minutes. Remove from the oven, carefully flip the crust, and return to the oven to bake for 6 to 8 minutes more. Remove from the oven and allow to cool slightly.

4   When cool enough to handle, spread the pesto over the flatbread. Top with onions, mushrooms, and cashew feta, if using. Drizzle with balsamic vinegar, and return to the oven for 5 to 10 minutes.

5   Toss the arugula in the oil, salt, and pepper. Add to top of pizza. Cut and serve immediately.

tip

The sky’s the limit in the topping department! Jules loves zucchini, tomatoes, mushrooms, and feta (when not cleansing).

quinoa flatbread pizza