Recipes
Quinoa-Flax Pizza Margherita
6 servings
65 minutes total (Active 15 minutes)
Shopping list
Ingredients
- 1 cup quinoa
- 1 ½ cups no-salt-added vegetable stock (or broth)
- ¼ cup fresh basil leaves
- 4 cloves garlic
- 1 ¼ cups crushed tomatoes
- 1 teaspoon kosher salt, divided
- Nonstick aluminum foil
- 2 tablespoons ground flaxseeds
- 2 tablespoons water (plus more, if needed)
- ¾ cup shredded low-fat mozzarella cheese
- 4 oz mixed greens
- 2 tablespoons balsamic glaze
Steps
- Prepare quinoa following package stovetop instructions (using stock). Remove from heat and cool completely.
- Meanwhile, preheat oven to 400°F. Mince garlic and chop basil. Combine tomatoes, garlic, basil, and ¾ teaspoon salt. Set aside.
- Line 16-inch round pizza pan with foil. Combine quinoa, flaxseeds, water, and remaining ¼ teaspoon salt in medium bowl. Knead mixture 1 minute until quinoa clumps together when squeezed. Place quinoa mixture on pan and form into a 12-inch round disk (about ¼-inch thick). Bake 20–25 minutes until golden and crisp.
- Spread tomato mixture on crust, leaving a 1-inch border, then sprinkle evenly with cheese. Bake 3–5 minutes more until cheese has melted and sauce is hot. Let stand to cool 5 minutes before cutting into wedges. Top evenly with greens and drizzle with glaze; serve.
Amount per ⅙ recipe serving: Calories 180, Total Fat 6g, Sat Fat 2g, Trans Fat 0g, Chol 10mg, Sodium 550mg, Total Carb 26g, Fiber 5g, Sugars 4g, Protein 9g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%