For gluten-free pizza that’s easy to make and tastes just as delicious as the pie from the local parlor, we used cooked quinoa in the crust.
1 (5.46 oz.) pkg. flavored** quinoa* **(or 2 cups cooked quinoa)
1/2 cup grated Parmesan cheese
1 large egg
1 tsp. Italian seasoning
1/2 cup prepared marinara sauce
1 cup shredded part-skim mozzarella cheese
22 turkey pepperoni slices (about 1 1/2 oz.)
Heat oven to 425°F. Prepare quinoa as package directs. In processor, combine quinoa, Parmesan cheese, egg and Italian seasoning. Process 30 sec.
Transfer mixture to center of parchment-lined baking sheet. With spatula, spread mixture out to 10" circle. Bake 20 min.
Top crust with sauce, mozzarella and pepperoni. Bake 10 min. or until cheese is bubbly. Let sit 5 min. before cutting.
Active time: 15 min.
Total time: 50 min.
Per serving: Cal. 330 Pro. 22g Carb. 29g Fiber 3g Sug. 4g
Chol. 84mg Sod. 1,012mg Total fat: 14g Sat. 6g Trans. 0g
*For this recipe, our kitchen used Roland roasted garlic-flavored quinoa.
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