Protein-rich with twice as much fibre as most grains, this pizza is full of flavour and much easier to make than it sounds.
Sweet (from the peppers) and salty (from the cheese and olives) and everything in between. A perfect balance between a crispy bottom and a soft “doughy” top. Similar to a medium-thick crust you’d get at your local pizza parlour, but way better because you made this yourself. Plus, the extra crunchy granules of quinoa make this crust dynamic and fun to eat.
Makes approximately a whole baking sheet, or 6 square slices. Perfect for 2. If you want to double the recipe, add an extra egg. For example 6 cups quinoa and 3 eggs not 4.
- 1 cup uncooked quinoa or 3 cups cooked (if using uncooked, cook according to instructions)
- 2 eggs
- 1/4 cup Bob’s Redmill gluten free flour or white flour
- 1/4 cup parmesan cheese or 1 tsp. sea salt
- 2 cloves freshly chopped garlic or 1 tsp. garlic powder
- up to 2 tsp. dried herbs of choice (basil and oregano are nice)
- 1 tsp. sea salt and freshly ground pepper
Have fun with this part. This is what I used
- 1/3 of each red bell pepper, yellow pepper and orange pepper sliced thinly
- 1/4 of a red onion sliced thinly
- 6 Kalamata olives, pitted and sliced
- 4 slices of cured prociutto, sliced into bite-sized pieces
- 1/2 of an heirloom tomato, sliced
- 1 cup grated mozzarella cheese
- 4-6 leaves of fresh basil
- *I didn’t use sauce, but if you’d like to use a pesto or tomato sauce, use sparingly, you don’t want a soggy crust
Make it like so…
- Cook quinoa
- In a mixing bowl, add egg, spices, flour and cheese to quinoa and mix until a dough forms
- Line a baking sheet with parchment paper and press dough into a rectangular shape
- Bake at 415 degrees for 20-25 minutes or until edges are browned and crispy
- Start with a small handful of cheese, then meat if you’re using it, then veggies, then the remaining cheese
- Bake at 415 degrees for about 10 minutes
- Garnish with fresh basil, cut, serve and enjoy!