Looking for something to do with that leftover wild rice? This gluten-free Vegan Pizza with a Wild Rice Crust is your answer. Best part is it actually tastes like pizza! So just in case you thought pizza can’t be pizza without cheese, this recipe will give you a run for your money. The crust has a crispy exterior and soft interior. Yummy! The oregano and garlic in the vegetable blend gives the extra pop of flavour. I like to sprinkle on a little bit of homemade vegan parmesan just to round it all out.
If you don’t have any wild rice lying around – or any time to make it – not to worry. You can easily use a whole-wheat flatbread or pita as a replacement. However, wild rice has many health benefits such as being a good source of fiber, Vitamin A and C, and folic acid (for all the pregnant ladies out there!) that you don’t want to miss out on. This is a tasty, savoury dish you and your children will love!
Serves: 2 8-inch pizzas
Prep time: 15 minutes
Cook time: 20-25 minutes
Wild Rice Crust
2 1/2 c cooked wild rice
3 Tbsp nutritional yeast
3/4 tsp of garlic powder
1 tsp sea salt
2 flax eggs
1/2 c warm water
1/2-3/4 c gluten-free flour blend
1 tsp baking powder
1 Tbsp olive oil
2 zucchini, quartered and chopped
1 red pepper, chopped
1 c mushrooms, sliced
1 tsp oregano
3/4 tsp garlic powder
1/2 tsp sea salt
Tomato sauce/pizza sauce
- Preheat the oven to 425 degrees.
- Prepare your vegetables: Wash and chop zucchini, red pepper and mushrooms.
- To prepare the pizza crust, place wild rice, nutritional yeast, garlic powder, sea salt, flax eggs, and warm water in the blender. Blend until relatively smooth scraping down the sides as you blend.
- Add 1/2 a cup of flour and baking powder and blend again. You may need to use your hands. Add additional flour as you go until a dough like texture is achieved. It will be sticky. That’s okay.
- Using a vegan butter, grease a baking tray (I like to turn mine upside down). Then create two 8-inch round circles with the wild rice dough using your fingers to spread it out and shape it. Bake for 8-10 minutes.
- Remove from the oven and drizzle a bit of olive oil on top. Then bake for an additional 5 minutes until no longer doughy. If it is still slightly doughy, cook for an additional 2-3 minutes.
- As the crust is baking, cook your vegetables. Add a generous tablespoon of olive oil to your skillet. Add the zucchini and red pepper. Then add the mushrooms and spices. Sauté until all the vegetables have softened.
- Remove the pizza crusts from the oven and top with pizza sauce and veggies. I like to sprinkle on a bit of “Parmesan” – I use this recipe.
- Bake for an extra 5 minutes and serve.