This Peach Alfredo-inspired Pizza combines a creamy, dairy-free white sauce with peaches and a quinoa crust for a delicious flavor combo. This plant-based pizza recipe is also gluten-free and versatile! Whether you’re vegan, gluten-free, or just feeling adventurous, this recipe is a fun way to shake things up!
Ingredients2 servings
Crust
- 1 cup uncooked quinoa, rinsed and drained
- 1/2 tsp cream of tartar
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp baking soda
Sauce
- 1/2 cup cooked cannellini beans, rinsed
- 2 Tbsp plant based milk
- 1 Tbsp nutritional yeast
- 1/4 tsp apple cider vinegar
- 1/4 tsp garlic powder
- 1/8 tsp nutmeg
Toppings
- 1/2 cup peaches, pitted and sliced
- 1/4 red onion, thinly sliced
- 2 Tbsp basil, julienned
Directions
1
Make the crust: Preheat oven to 425F. Line a 8 or 9 inch cake pan with parchment paper. Lightly grease parchment paper and sides of cake pan with 1 tsp olive oil. Set aside. In a high speed blender or food processor, combine quinoa with 1/4 cup water, baking soda, cream of tartar, salt, and garlic powder. Process 2-3 minutes, until creamy dough forms with some specks of quinoa, stopping to scrape sides down as needed.
2
Transfer mixture to prepared cake pan and press into an even layer. Transfer to oven and bake 15-18 minutes, until set.
3
Make the sauce: In a high speed blender or food processor, combine beans, milk, nutritional yeast, apple cider vinegar, garlic powder, nutmeg, and salt and pepper to taste. Puree until completely smooth. Set aside.
4
Remove pan from oven. Increase heat to 450F. Carefully loosen sides with a butter knife then flip crust over onto a baking sheet. Spoon Alfredo sauce onto pizza and spread into an even layer. Top with sliced peaches and red onion. Return to oven for 5-8 minutes. Remove from oven and slice into 4 pieces and enjoy warm. Garnish with fresh basil.
Notes:
- For a smoother dough, soak quinoa in water overnight then drain and rinse before blending.
- This recipe also goes great with figs or another seasonal fruit of your choice!
Happy cooking 🥰 ☀️
I needed more than a half cup of water with using the raw quinoa. For the sauce, my immersion blender worked better as my food processor was too large. Liked the results
Is the quinoa supposed to be cooked?
The quinoa should be used raw — just rinse before blending.
Hi there. This looks great. Can you please post the nutritional information for those of us watching carbs/sugar? This looks promising! Thanks.
Just made the quinoa crust, I steeped it over night, it would not blend in the food processor so I put it in the vita-mix, it came out creamy and pourable, so I poured it into a pan the baked for 18 mins. Haven’t gone any further as it doesn’t look right. Anyone else try this crust.? Thanks.
Did you precook the quinoa? The quinoa should be used raw — just rinse before blending.
Thank you for these recipes! It’s very helpful to get new ideas on healthy food, recipes included!
I appreciate everything Yuka does to promote healthy eating! I highly praise Yuka and recommend it to everyone I speak to! Much respect and success to your company. Welcome to the United States.
I can’t wait to try this crust. I can no longer have white carbs and I LOVE pizza. I’m sure it would be great with a variety of different toppings.
Can’t wait to try this one – peach, quinoa.
This is an excellent recipe for begins! So creative and easy. I love it.
Thanks so much for your comment 🧡
This recipe sounds good I’ll have to give it a try. Thanks for sharing!!
Great looking recipes- can you format a print button for them?
I can’t wait to try this – Thank You!!!
I haven’t tried this one yet but I would like to. That’s why I gave it 4 stars. Can I save it to the Yuka app?
Can’t wait to hear how you like it! The recipes are currently separate from the app, and are all available on our website. We will take this into consideration for future versions of the app!
I love this recipe. I will give it a try.
Good one and healthy
Thank you for sharing this feedback 🥕