Vegan Air Fryer Quinoa Crust Pizza
This delicious pizza made using mostly whole foods is just about my favorite healthy comfort food these days! It’s suuuuper easy to make, and you can store the crust “batter” in the fridge to make your pizza come together very quickly. Just make sure that, if you’re my husband, you don’t confuse the batter with salad dressing. Here are some screenshots from a Facebook post on the matter….
OK now that we’ve cleared that up, and you WON’T be confusing the crust mix with salad dressing, ON WITH THE PIZZA RECIPE!!!! I love it so, so much, because like I mentioned, it really is very easy to make (the older I get, the less I want things to be complicated and difficult!), and the crust is completely made from whole foods!! Plus, you can vary the grains you use. Quinoa works perfectly, but so does millet, so sometimes I switch them out or do half and half. Just be aware that this does require soaking time, so you’ll want to plan ahead just for that first step.
I recommend Miyoko’s brand for the vegan cheese here because I adore her and her products, but you can use any vegan cheese, or even omit it if you prefer. And of course, the toppings are totally customizable! I hope you love this one as much as I do - and if so, feel free to double the crust mix so you’ll have even more on hand for air fryer pizzas all week.
PIZZA CRUST MIX:
1 cup quinoa or millet (or a combination of both) - you’re using the whole, dry grains here
1 teaspoon EACH: dried oregano, dried basil, and garlic granules (or garlic powder)
1/2 teaspoon EACH: salt and dried rosemary
TOPPINGS:
These really are up to you, but here’s what I love:
* Marinara sauce
* Vegan cheese (Miyoko’s mozzarella is lovely here, either grated or sliced)
* Kalamata olives, artichoke hearts, thinly sliced onions (or garlic or shallots), banana peppers, and spinach
* Basil microgreens for finishing
INSTRUCTIONS:
For the crust:
1. Cover the quinoa (and/or millet) with plenty of water and let soak for at least six hours (or overnight).
2. Strain off the water and place the drained quinoa/millet in a blender with one cup of water and the remaining ingredients (oregano, basil, garlic, salt, and rosemary). Blend very well. This will store, refrigerated in an airtight container, for about a week.
For the pizza:
1. Spray a 6-inch round, 2-inch deep baking pan with oil. Pour 1/2 cup of the pizza crust batter into the pan and air fry at 350 degrees for 20 minutes. Remove and gently flip the crust over. Air fry for another 15 minutes at 350 degrees.
2. Remove and flip one last time. Top evenly with the marinara sauce, cheese, and toppings. Air fry for 6 minutes at 400 degrees, or until toppings are nicely browned. Remove, top with basil microgreens if using, cut, and enjoy! :)
Serves 1
GF/SF/Green (according to the health guidelines in my books and coaching programs)