Vegan Pizza Day 2013: Quinoa Crust Spicy Hawaiian Pizza

On Saturday, June 29, vegans all over will be rejoicing as we celebrate Vegan Pizza Day.  This day is designed to spread the idea that there are delicious and plentiful alternatives to the dairy filled pizza that is the norm.

Of course, I take a bit of a healthier spin on my pizza when I make it at home, using a simple to make quinoa crust that is gluten free and packed with protein.

While I have used commercial cheese alternatives in the past, personally, I prefer to drizzle my pizza with cashew cream instead. Sometimes, I even forgo the substitution entirely and just enjoy my pizza with flavorful sauces and toppings. Dare I be so bold!

One of my favorite pizza topping combinations of all time is pineapple and jalapeno. When I was first introduced to this combo it sounded so strange and I was hesitant to even try a slice. But somehow, it just works!  There is something amazing about the sweet, spicy, savory combo that is just so irresistible.

Sadly, because my poor tummy cannot handle spice so much anymore, I have to limit my jalapenos, but the pineapple topping is still delicious on its own. Plus, it's really good for you!  Especially in spring and summer time when seasonal allergies are acting up. Pineapple contains quercetin, a flavonoid with powerful antioxidant, antihistamine and anti-inflammatory effects found extremely useful in treating seasonal allergies and an enzyme called bromelain, which helps with the absorption.

For a little added "wow" factor, I decided to do a play on Hawaiin pizza, which uses pineapple and ham, and added Phoney Baloney's coconut bacon. I am hooked on that stuff!

The official Vegan Pizza Day facebook page, has useful links and information, including a vegan pizza day song and video. How fun is that?!

Quinoa Pizza Crust  - makes two 9” round pizza crusts

Ingredients

1 cup quinoa, soaked for at least 8 hours, rinsed and drained

1/2 cup water

½ tsp. salt

1 clove garlic, or ½ tsp garlic powder

½ tsp onion powder

1 – 2 tsp mixed dried herbs of choice (i.e. thyme, rosemary, oregano, marjoram)

olive oil or cooking spray

Toppings of choice 

(I used basic tomato sauce, pineapple, jalapeno, shallot and Phoney Baloney's coconut bacon)

Directions

1. Soak the quinoa in cool water for at least 8 hours. (This step is crucial as the recipe won’t work with dry quinoa. If you're short on time, quick soak in warm water for at least 10 minutes. It's not as effective, but still does the job.) Rinse and drain the quinoa. The tails start to separate during soaking.

2. Add all of the ingredients except the olive oil to a food processor or a high-speed blender and combine until it resembles a thick pancake batter. Adjust the water as needed.

3. Preheat your oven to 400 degrees and coat either a cast iron skillet or a 9-inch round cake pan with the olive oil, or cooking spray. Pour half the quinoa batter into the prepared pan, using a spatula to even it out as needed. Bake for 10 - 15 minutes. Flip the crust and bake for another 10 minutes, or until light brown and crispy. (I've tried both methods and the cake pan works much better!) 

4.  Transfer crust to a parchment lined baking sheet. Add desired toppings. Bake for an additional 10 minutes, depending on how much cooking time toppings need. Serve and enjoy!!