Technically 6-8 hours (don’t be scared, read on!)
The time consuming part is simply soaking the quinoa. This takes little effort, all you have to do is remember to do it before you leave for work!
The actual prep for the meal should only take 10 minutes to get your ingredients ready, blend up the crust and get it ready to bake.INGREDIENTS
CRUST1 1/2 cups of dry quinoa (covered by 1 inch of water – soaked over night or 6-8 hours)1 teaspoon baking powder1 teaspoon salt (I use sea salt)3 tablespoons olive oil1/2 cup filtered waterTOPPINGSGet creative! I use whatever I have on hand but here’s my favourite:bbq saucehandful of feta cheesecherry tomatoesmushroombasilred onionground turkeybalsamic glaze
- 1 1/2 cups of dry quinoa (covered by 1 inch of water – soaked over night or 6-8 hours)
- 1 teaspoon baking powder
- 1 teaspoon salt (I use sea salt)
- 3 tablespoons olive oil
- 1/2 cup filtered water
Get creative! I use whatever I have on hand but here’s my favourite:
- bbq sauce
- handful of feta cheese
- cherry tomatoes
- red onion
- ground turkey
- balsamic glaze
- This is the hardest part… remembering to soak the quinoa in water. Quinoa should be covered by an inch of water and soaked for 6-8 hours before beginning.
- While you prep the crust, preheat the oven to 425 degrees F. Line a cake pan or cookie tray with parchment paper. I used a 13 x 11 pan which made a crust that was about 1.5 cm thick. Since the quinoa is much more filling than regular crust it is a good idea to make a thinner crust so that you can eat more pieces! Therefore I suggest using a bigger pan. The crust does not expand so decide how thick you want by how it looks uncooked.
Brush a tablespoon of olive oil evenly over the pan.
- Be sure to rinse the quinoa, then add to the blender. Add the rest of the crust ingredients (1/2 cup water, baking powder, salt, and 2 tablespoons olive oil) – blend until smooth and creamy.
- Pour the batter into the prepared pan and bake for 15 minutes.
- Remove from oven and flip the crust (this can be tricky… be patient and use a flipper to help) If the crust breaks don’t panic, just keep going, it will still taste the same.. I promise! Return the crust to the oven to bake for another 10-15 mins. The edges should be brown and crispy.
- Top the crust with your choice of sauce, cheese and any other toppings you wish to cook. 12-15 minutes is sufficient (sometimes I switch the oven to broil after 10 minutes just to add that extra little crisp)
- Remove from the oven and let cool on a cooling rack or cutting board.
- Garnish with your herbs, balsamic glaze and serve immediately!
Alright, it’s no secret I LOVE pizza. Unfortunately, my body does not love pizza. For years when I was younger I would feel sick after pizza which was related to my ‘lactose-intolerance’ according to the doctor. However, after doing a food sensitivity test, it was discovered that I am actually gluten and egg intolerant.
Since finding this out I must say I did go a little overboard with cheese for a few weeks out of pure excitement to finally be able to eat it. Unfortunately though the bread of the pizza is still a problem for me. As I have been experimenting with different crusts, I have fell in love with this delicious QUINOA crust. Who would have thought?!
A friend from work shared this recipe with me and now I feel as though it is my duty to share it with anyone and everyone!
Give it a try! It is super easy as the crust only has 5 ingredients!
Don’t forget to tag me in your pics so I can see your awesome quinoa pizzas!
Found this crust recipe on Simply Quinoa