Quinoa Pizza Crust Recipe

Quinoa Pizza Crust Recipe

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INGREDIENTS
  • 1½ cups quinoa, soaked overnight in water
  • ½ cup water
  • 1 teaspoon dried Italian herb blend
  • ½ to 1 teaspoon sea salt
  • ¼ teaspoon granulated garlic
  • freshly ground black pepper
  • 2-4 Tablespoons extra virgin olive oil, for pan(s)

Topping
  • 1-2 teaspoons olive oil
  • ½ large onion, thinly sliced
  • 2-3 garlic cloves, roughly chopped
  • ¼ cup thinly sliced red bell pepper
  • ¼ cup julienned sun-dried tomatoes
  • 1 cup organic baby spinach
  • ¼ to ½ cup artichoke hearts, roughly chopped
  • ½ cup kalamata olives, pitted and cut in half
  • ¼ cup pine nuts
  • cheese (optional - feta, shavings of Parmigiano-Reggiano, mozzarella, etc.)

DIRECTIONS
1. For crust - Preheat oven to 230 degrees C. Have a 10-inch cast-iron skillet or two 8-inch cake pans nearby.
2. Drain the soaked quinoa in a fine mesh sieve. Rinse well with fresh water. Place quinoa in a blender with the ½ cup water, dried herbs, garlic, salt and pepper. Puree until smooth, scraping down the sides of the blender as needed. The batter should be thick, but still pourable. (Kind of like pancake batter.) Set aside until oven is hot enough.
3. Place the skillet or cake pans into the hot oven and let heat for about 5 minutes. Remove from oven and add the olive oil. Carefully tilt pan to cover with the oil. (Use 2 tablespoons of oil per pan.) Immediately pour the quinoa batter into the pan and place in the oven. Let bake for 15 minutes.
4. Remove the pan from the oven and carefully turn the crust over. Place back in oven and bake for an additional 10-15 minutes, or until set. (The 8-inch crusts will be a little thinner and will take less time to cook through.)
Add the desired toppings to the crust and place back into the oven for 5-10 minutes or until the toppings have heated through. Remove from oven and let cool slightly before cutting into wedges.
5. Serve warm or at room temperature.

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  • NGS Team