Quinoa Pizza with Sage Hummus, Butternut Squash + Sauteed Kale

I’m sharing with you one of my most favorite dishes of all time! Perfect for holiday appetizers, movie night or the perfect meal prepped lunch. This pizza has a few different layers, but trust me you’re gonna love it so much you’ll have this dish on repeat. We start by making pizza crust out of quinoa . . . yes you read that right! Topping it with an out of control sage hummus, sauteed kale and roasted butternut squash for the perfect clean eating healthy pizza everyone will love.

Cheers,

katie :)

Yield: 3 Pizzas with 8 Small slices each

Quinoa Pizza with Sage Hummus, Butternut Squash + Sauteed Kale

Ingredients

Quinoa Pizza Crust (Triple)

1 cup quinoa, rinsed thoroughly and soaked in water for 8 hours to overnight
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon baking powder
1 tablespoon olive oil

Sage Hummus

1 small yellow onion, small dice
4 cloves garlic, minced
1 (15.5 ounce) can white beans, drained + rinsed
Juice of 1 lemon
1/4 cup nutritional yeast
1/4 cup olive oil + more for sautéing onion and garlic
1 small bunch of sage
Salt to taste
Roasted Squash
3 cups bite size pieces of butternut squash
High heat oil
Salt
Kale Mix
Olive oil
1 small yellow onion, small dice
4 cloves garlic, minced
Pinch of chili flakes (or to taste)
1 bunch of kale of choice, cleaned, de-stemmed and cut into ribbons
Juice of ½ a lemon
Salt to taste

Directions:

Quinoa Crust: Pre-heat oven to 425. Line a rimmed baking sheet with parchment paper, lightly brush or spray with oil. Drain soaking quinoa and add to a blender with remaining ingredients. Blend until smooth pancake batter consistency is reached. Pour mixture into center of prepared baking sheet, creating a rustic pizza shape. Bake for 20-25 minutes or until crust is firm and slightly golden. Top with hummus, roasted squash, and sauteed kale.

*** Be sure to make the crust recipe 3 separate times, do not combine into one blender and be sure to soak the quinoa separately (in 1 cup measurements).

Sage Hummus: Heat up a sauté pan over medium low, add enough olive oil to generously coat the pan. Add onion and garlic, sauté until fragrant, about 15 minutes. Add onion and garlic to a food processor with remaining ingredients, process until smooth. Salt to taste.

Roasted Squash: Pre-heat oven to 425. Toss squash in enough oil to coat and a few pinches of salt. Bake for 45 minutes, or until roasted, being sure to constantly stir to prevent burning.

Kale : Heat up a cast iron skillet or sauté pan over medium low heat, once hot add oil, once oil is hot add onion, garlic and chili flakes. Sauté over medium low until fragrant, about 15 minutes. Add kale and lemon juice, sauté until wilted, about 3 or 4 minutes. Salt to taste.