Go Back
–+ servings
Quinoa flour pizza crust with tofu ricotta
No ratings yet
Yield: 1 pizza

Quinoa Flour Crust Pizza With Tofu Ricotta

Prep Time: 30 minutes
Cook Time: 30 minutes
A delicious, high-protein pizza made with quinoa flour and vegan tofu ricotta. 100% plant-based, gluten-free, and packed with wholesome ingredients to fuel your energy and support your well-being. No meat needed. A life-changer recipe that tastes incredibly good !
Print Pin Recipe

Ingredients
 

Pizza dough

  • 1 ⅔ cup quinoa
  • 2 tsp ground flaxseeds
  • 1 tsp baking powder
  • 1 cup lukewarm water (or 250 ml)
  • 2 tsp honey or maple syrup
  • 2 tsp dried herbs (thyme and oregano)
  • 1 tbsp olive oil , (more to cover the ball)

Vegan tofu ricotta (homemade) - skip if you prefer to add store-bought ricotta or cheese

  • 300 g silk tofu (organic and non GMO)
  • ½ tbsp all purpose seasoning, from Vegeta (more if you like it salty) , OR 1 ½ tbsp of onion powder, turmeric, cayenne pepper, Himalayan salt and fresh ground pepper
  • 2 tsp nutritional yeast flakes
  • 10-15 fresh basil leaves

Toppings

  • 3-4 tbsp vegan Ajvar sauce (mild) from Vegeta, OR any tomato sauce/paste you have at home
  • 1 small eggplant (or 10 thin slices)
  • 1 small fresh tomato, cut into slices
  • 20 basil leaves (keep 10 to decorate once the pizza is completely ready)
  • Cheese (optional)

Instructions
 

Pizza Dough

  • Using a high seed blender, blend quinoa into flour.
  • In a large mixing bowl, combine all the ingredients and stir with a wooden spoon until a rough dough forms. Switch to your hands and gently knead until you can shape it into a ball.
  • Lightly coat the dough with olive oil, cover, and let it rest for about 10 minutes.

Ricotta and topping

  • Preheat the oven to 175 °C (350℉).
  • Slice the tomato thinly and set aside.
  • Cut the eggplant into about 10 thin slices. Drizzle with olive oil, season with freshly ground black pepper, and sauté over medium heat. Turn the slices once, cooking until both sides are lightly browned.
  • While the eggplant is cooking, prepare the vegan tofu ricotta.
    Option 1 - by hand : In a bowl, mash 300 g of silken tofu with ½ tbsp of Vegeta (all purpose seasonings), freshly ground black pepper (no salt), and fresh basil leaves. Mix until slightly chunky and textured, not smooth.
    Option 2 - with a medium blender : Place the same ingredients in a blender and give it just a quick pulse. This keeps the ricotta light and textured without turning it into a cream. Set aside.
  • Place the pizza dough on a sheet of baking (wax) paper. Flatten it with your hands, then use a rolling pin to shape it into a round base. If the dough cracks, simply press it back together with your fingers. Bake for about 15 minutes, until firm and lightly golden.
  • Remove the pizza base from the oven. Spread a thin layer of tomato sauce over the crust. Add a few dollops of the vegan tofu ricotta, then arrange the sautéed eggplant slices, tomato rounds, and 12 fresh basil leaves on top. If you like, finish with a sprinkle of grated cheese — vegan or regular.
  • Return the pizza to the oven and bake for about 15 minutes, or until the edges are golden brown and crusty. Remove from the oven and, if desired, finish with extra fresh basil, a drizzle of olive oil, and a grind of black pepper before serving.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!