Sometimes I am in the mood for this pizza crust, but didn't remember to soak the Quinoa which needs to be soaked at least 6 hours or overnight. I try to make an extra crust and freeze it for times when I am hungry for pizza, but don't want to wait until the next day because I didn't think ahead. If you remember to soak in the morning before you leave for work, I guarantee you won't be able to stop thinking about how good it is going to taste when you get home!
3/4 Cup Quinoa, soaked for at least 6 hours
1/4 cup water
1/2 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons olive oil
Pasta sauce or pesto
Cheese or cheese substitute (I use Daiya)
Herbs and Veggies
Preheat oven to 425 degrees. Line a 9" round pan or a pizza stone with parchment paper. Spread 1 tablespoon of oil on both sides of paper.
Rinse quinoa thoroughly and strain off water.
Place in blender along with remaining crust ingredients except start with only 1/4 cup of the water at first and blend. Scrape down the sides and check for consistency. It should have a consistency like thick pancake batter. If too thick, add a little more of the water.
Pour batter into pan or on pizza stone and spread around. bake for 15 minutes, checking to make sure the edges are not getting too brown. Remove from oven and flip (I use a flat paper plate to help me flip), returning to the oven, bake for another 10 to 15 minutes, watching carefully so edges do not burn.
Top with your favorite sauce and toppings and return to the oven until the cheese has melted.
Remove from pan to a cutting board and cut into slices and serve.
The pizza in the picture, I topped with a pasta sauce, pepperoni and veggies. Most of the time I prefer to make an all-veggie pizza on a pesto sauce. Both are delicious!
This recipe was inspired and adapted from Simply Quinoa's website below.