My newfound solution to pizza crust woes: a protein and fiber packed quinoa crust. Not only is it a great gluten-free option, but it also makes for a more nutritious slice. After all, we used the quinoa in both sweet and savory tarts, and can be used for breakfast quiches.
Unlike some alternative pizza crust, this one truly resembles the original. After soaking,quinoa combines with water in the food processor to create a pancake like batter that bakes into a golden, chew crust. The quinoa needs to soak overnight, so set it out this evening and enjoy pizza night tomorrow
Step 1. Place the quinoa in a small bowl and cover it with water. Let the quinoa soak overnight or for at least 8 hours. Drain and thoroughly rinse the quinoa (this will prevent any bitterness in the crust).
Makes: One 9 inch pizza crust
3/4 cup uncooked quinoa
1/4 cup water, plus more for soaking quinoa
1 tsp. baking powder
1/4 tsp. salt
Step 1 continued- Place the quinoa, 1/4 cup water, baking powder, and salt in the bowl of a food processor. Process until smooth batter is formed, about 2 minutes, scraping down the sides of the food processor as necessary. Step 2- Line an 8 or 9 inch round cake pan with parchment paper ( it may help to spray the pan with cooking spray first, so that the parchment sticks), and then spray the parchment paper with cooking spray. Pour the batter into the pan and smooth with a rubber spatula. Step 3- Bake the crust for 15 minutes at 425F. Remove the parchment paper from under the crust. Step 4: Flip the crust over and return to the oven for 5-10 more minutes, or until golden and the edges are crispy. Step 5: Remove from the oven and add sauce, cheese, and toppings of you choice. I top mine with 1/4 cup low sodium pizza sauce, 2 oz. fresh mozzarella, and a handful of fresh basil leaves. Return to the oven and bake for another 10 minutes, or until the cheese is melted.