Quinoa is one of my favorite foods, it’s not only a great source of protein but it’s very versatile. You can prepare quinoa in many ways for a wide variety of flavors.
Last Summer I had to stop eating it, surprisingly I started having a bad reaction every time I ate it. During my journey I’ve learned to listen to my body. After several months this week I decided to give it a try. When I work with clients using the elimination diet to figure out the foods that are sabotaging their goals I always tell them that the body changes and after a period of restoration, bringing foods back to the diet with good results is very possible. I was very happy I didn’t have any reaction and I could enjoy this deliciousness.
You can top the pizza with anything you like, this crust is delicious, I used a cast iron pan to bake it, it came out a little thick but very beautiful, it was not too crunchy, I’ll try next time using less butter to see if it comes out different. Overall very satisfied.
- 1 Cup quinoa soaked overnight and rinsed
- 1/3 Cup water
- 1/2 tsp salt
- 1 tsp baking powder
- 3- garlic cloves
- 1 tsp herbs of preference
- 1 Tbsp coconut oil (melted)
- Pre-heat oven 425
- Oil a cast iron pan or the dish/sheet you're using to make your pizza
- After rinsing the quinoa very well put it in a blender with the rest of ingredients
- Blend till you have a very smooth butter
- If you're using a cast iron pan, put the pan in the oven for few minutes till it's very hot before you pour the butter in it, get it out of the oven, add the butter and bring it back to the oven to bake the crust for about 15-20 minutes, the time can change depending how big is your pan (I used a 12 inch)
- Flip the crust and bake for another 5 minutes
- Top the crust with your favorite ingredients, I used tomato sauce, baby greens, Shitaki mushrooms, red onion, pesto and my "faux Parmesan"
- Bake for another 5-10 minutes till your toppings look just the way you like them
- Let it cool a little before you cut it.