We like our pizza like everyone else, so I’m always looking for wheat-free/gluten-free crust alternatives. This is a quinoa crust recipe which I’ve made many times with great success. I enjoy the nutty taste of this gluten-free seed, which actually belongs to the same family as beets, Swiss chard, and spinach. Quinoa contains all nine essential amino acids, thus it is considered a complete protein. It also contains healthy monounsaturated and omega-3 fatty acids. It is high in vitamins B1, B2, B3, B6, B9 and E. Quinoa is also a source of minerals such as iron, magnesium, manganese, phosphorus, potassium, calcium, zinc, cooper and selenium. To reap all the benefits of this healthy seed it needs to be soaked in water overnight.
For pizza toppings I used mozzarella, feta, tomatoes, red onions, olives and fresh arugula, which I added right as the pizza was coming out of the oven. This recipe is from Henry Happened blog.
1 ½ cups quinoa, soaked overnight in water
½ cup water
1 tsp dried herbs of choice
½ tsp sea salt/pepper
½ tsp garlic power or 1 small garlic clove
2-4 Tbsp coconut oil
Preheat oven to 450 F. Drain the soaked quinoa in a mesh sieve. Rinse well with fresh water. Place quinoa in a blender with ½ cup water, herbs, garlic, salt and pepper. Blend until smooth. The batter should be thick but still pourable. Line a baking sheet with well-oiled parchment paper (don’t skimp on the oil or the crust will stick). Pour the batter onto the sheet and spread out to desired thickness. Bake for 20-30 minutes. Remove from oven and carefully flip the crust over. Bake for an additional 15-20 minutes, or until desired crispiness. Baking time will vary depending on the thickness of the crust. Remove from oven, add desired toppings and return to oven for 5-10 minutes. Remove from oven and let cool slightly prior to serving.