Millet and Quinoa Crust Pizza with Grilled Squash & Spinach

My favorite gluten-free pizza crust made with millet and quinoa. You’ll love it topped with grilled squash, spinach and pesto!

Crust:
3/4 cup quinoa, soaked 24 hours in water
3/4 cup millet, soaked 24 hours in water
1/2 cup filtered water
2 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 cup lightly packed basil

Topping:
Heaping 1/4 cup pesto (I used kale pesto)
1 summer squash, cut lengthwise into 1/2-in slices
1 tablespoon extra-virgin olive oil
1 bunch small leeks, trimmed, sliced, and rinsed, white and light green parts only
1 bunch spinach
Pinch crushed red pepper
1/4 cup crumbled feta
Fresh basil to garnish

View the full recipe at An Avocado A Day →