I recently discovered the super grain amaranth, which is gluten-free and a source of complete protein as it contains all the essential amino acids. Amaranth’s nutty and earthy flavor won me over and I was inspired to begin experimenting with it. Lottie Bildirici, my friend, soul sister, creator of Running on Veggies, and ROO podcast interviewee #116, developed a quinoa pizza crust that was a big hit among my family and friends. Lottie’s quinoa pizza crust recipe showed me how to make reimagine pizza in its gluten-free glory! I have developed this amaranth pizza to be the perfect Meatless Monday meal, packed with plant-powered protein, and, most importantly, is delicious to eat!
- 1 cup of amaranth uncooked (soaked for at least 6 hours or overnight)
- 1/2 cup water
- 1/2 teaspoon baking powder
- 3 tablespoons of apple cider vinegar
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast
- 2 cloves garlic
- Tomato Sauce
- Sweet Potato, roasted
- Black Beans
- Sun-dried Tomato
- * I do not give exact amounts for the topping ingredients since it is flexible depending on the topping volume you desire.
- Soak uncooked amaranth for at least 6 hours or overnight.
- Preheat oven to 425 degrees
- Rinse your amaranth with a fine strainer.
- Blend all crust ingredients in a blender until a creamy liquid.
- Line parchment paper on a 10-12 inch pizza pan, spray with non-stick spray, and spread out crust batter on the pan.
- Cook crust for 18 minutes on one side.
- Flip and cook for an additional 15 minutes until the crust is golden-colored and crispy.
- Coat crust with tomato sauce and top with spinach, black beans, roasted sweet potato, and sun-dried tomatoes. Place back in the oven for an additional 5-8 minutes.
- Remove pizza from oven and add slices of avocado.
- Enjoy this Amaranth Plant Power Pizza for your Meatless Monday! I’d love to know what you thought about the recipe, feel free to comment below or reshare & tag me on your social media outlets.