This recipe stems from a practice that I began when my toddler seemed to be losing interest in eating vegetables. I just keep them around, all over the place. We set out raw veggies for a snack in the living room in the afternoon when everyone’s starting to get hungry. Read more
This November the food community is joining us in our cause to raise awareness about diabetes. We’re very excited to share Alta Mantsch’s quinoa pizza crust recipe.
Simple Quinoa Pizza Crust
This delicious gluten-free, dairy-free pizza crust is chewy and slightly crispy on the edges, but soft in the center. It reminds me of a good New York style crust. No more complicated recipes, complete with yeast and rise times and multiple gluten-free flours. As long you remember to soak the quinoa ahead of time, you can have fresh pizza crust in a manner of minutes.
Top it with anything you like – go traditional with pizza sauce, cheese (dairy-free works too!), and a bit of pepperoni or sausage, or you can top with a variety of healthy vegetables. It’s also delicious for breakfast, topped with eggs, bacon, and a vegetable or two. The possibilities are endless.
1 c quinoa plus enough water to cover for soaking
1/4 c grapeseed oil or olive oil
about 1/2 c filtered water
1/2 t kosher salt
1/2 t garlic powder
1/2 t Italian seasoning
Place the quinoa in a bowl and pour in enough water to cover the quinoa. Let it sit for about 8 hours to soak (I do this in the morning before I head to work, and then it’s ready when I get home).
Preheat the oven to 450 degrees. Use a large, 12-inch cast iron skillet, and brush with oil. Place in oven to preheat.
Drain the quinoa, rinse thoroughly, and place the quinoa in a blender. Add most of the water and the seasonings and blend. Add more water as needed, until the batter resembles a thick pancake-style batter.
Once the oven is heated to temperature, pour the batter into the skillet and quickly spread it out evenly across the bottom. Place in the oven and bake for about 10 minutes, or until the underside is well-browned and starting to crisp. Use a large spatula and carefully flip the crust. Bake for an additional 10 minutes.
Remove from oven, and top with desired toppings. (In the picture above, I used a homemade tomato-based pizza sauce, a bit of nacho cheese sauce from Go Dairy Free, sautéed crimini mushrooms, onions, a bit of organic pork sausage, and radish greens.)
As with any pizza, be careful not to overload on toppings or the crust will get a bit soggy. Return to oven for 5-7 minutes, or until the crust is well-browned on the bottom and crisp. Remove from the skillet and transfer to a cutting board or plate. Slice and serve!
Makes one pizza – 2-4 servings, depending on how hungry your crowd is and whether a salad or other dish is served with the pizza.