So delicious! I can’t believe how good our pizza dinner was last night! I met Rob Portinga last week when I was on the Wake-up Call radio show, and he told me about his gluten-free pizza crust made with quinoa. I knew I needed to try it and I was not disappointed! Read his blog here.
To make this pizza crust, you will need to plan ahead. You need to soak the quinoa for 4-8 hours. It’s pretty easy, really, just put some quinoa in a pan to soak in the morning when you plan to make pizza for dinner in the evening.
To make pizza crust:
- 1 cup quinoa (soaked 4-8 hours, drained and rinsed)
- 1/2 cup water
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Place all ingredients in a blender or food processor and blend until the consistency of pancake batter.
Preheat oven to 450 degrees.
Grease a 9-inch cake pan with coconut oil (or larger pan for thinner crust).
Spread the batter evenly into the pan and bake for 10 minutes.
Flip carefully and bake an additional 6-7 minutes. (I flipped it onto a cookie sheet and then put it back into the pan.)
Top as desired and return to the oven for another 5-7 minutes or until heated through.
I topped with homemade tomato sauce, sautéed red onion and mushrooms, sliced olives, cashew cheese and a sprinkle of dried basil.
Wow, a dinner that tastes so indulgent but is actually quite healthy. Thanks to Rob for the great idea!
