Quinoa Pizza Crust
I was a little skeptical as to whether or not a quinoa pizza crust would be any good, but I must say I was pleasantly pleased with the way it turned out. You can eat this pizza without the guilt.
Servings 2 -3 servings
Ingredients
- 2 cups of Quinoa
- 1 cup of water
- ¼ cup of olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
Topping
- 1 medium Onion
- Mixture of green orange, and red peppers (one of each)
- 1 Tablespoon Butter
- Chunky Ragu Spaghetti Sauce 1/4 cup per pizza
- Feta Cheese as desired
- Mozzarella Cheese as desired
- add your favorite toppings
Instructions
- Pour 2 cups of Quinoa into a bowl and cover with water and soak approximately 8 hours. If you want to have it for dinner put it in to soak in the morning.
- When ready to make the pizza crust, drain the water from the quinoa, set aside.
- In blender, add salt, Italian seasoning, garlic powder, olive oil, and 1 cup of water.
- Mix with blender and start blending in Quinoa a little at a time until all Quinoa is blended.
- If it is to thick add a little more water until the consistency is similar to corn bread batter.
- Preheat oven to 450 degrees. Coat the bottom of cast iron skillet with cooking oil and place in oven and heat until hot.
- Pour 1/3 of the batter into hot skillet and return to oven. Bake 20 minutes on one side, then remove from oven and flip Quinoa Pizza Crust over and bake an additional 20 minutes.
- While the crust is baking, cut up onions and pepper and place in a skillet with 1 Tablespoon of butter and fry, over low heat, until tender and caramelized.
- When Quinoa Pizza Crust is done, add the toppings you desire and return to oven for an additional 10 minutes.
- Remove from oven and serve immediately.
Notes
I used an 8 inch cast iron skillet. I have only one skillet so I had to repeat the steps as each pizza cooked. (You could use what ever size skillet you have but your yield would be different than mine.
For my pizza's I used Chunky Ragu Spaghetti Sauce (use sparingly so it doesn't soak into crust); caramelized onions and peppers; Feta and Mozzarella cheese.
There is enough batter to make 2 thicker 8 inch crusts or 3 thinner 8 inch crusts. I cut each 8 inch pizza into 4 slices.