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| Real live photo of my first quinoa crust |
I admit to naivety in many realms (I guess now we will add types of pizza crust). In retrospect I should never have doubted the above. I mean people are making pizza crust out of cauliflower (that being said people make almost everything out of cauliflower. And I made cauliflower crust and served it to my boyfriend at the time. He was always nice about things I made. We will say it was "interesting" and "not crisp" (read soggy)).
Needless to say I was so intrigued that I wanted to run home and begin cooking right then. She sent the recipe that she had used and then I googled on my own and got to work. The results were so surprisingly good I even took back my proclaimed hiatus from social media and Instagrammed (I am sure this is soon to be verb if not all ready). This kind of delicious needed to be celebrated and documented for the whole world to see or at least the few people that have access to my account.
Pros:
- It is tasty and crispy like a thin crust
- It reheats well
- IT DOESN"T HAVE TO RISE!!! IT DOESN'T HAVE TO RISE!! IT DOESN'T HAVE TO RISE!
- Quinoa is "in" so you are going to make something wicked fashionable (Just picture your pending culinary fame: Did you taste the quinoa crust pizza that (insert your name here) made? It was amazingly delicious. She/He is such a fabulous cook).
- It is EASY!!
- It is healthy in the spectrum of pizza crust
Cons:
- You have to plan ahead (the quinoa has to soak overnight or at least 6-8 hours)
- This is not going to satisfy your Chicago deep dish needs (I don't have those needs, but just in case you do)
- You need a blender
The following is adapted from cafe johnsonia and simply quinoa
Ingredients & Instructions:
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| The ingredients minus toppings |
1 cup of quinoa (any color just know that that is the color your pizza crust is going to tend towards)
Water to soak
1/4 cup Water to add
1/2 tsp salt
1 clove garlic
Pizza pan
*2 Tbs of high heat oil (avocado)
Directions:
1. Soak your quinoa in water over night (or 6-8 hours). Make sure there is enough water to see at least 1.5 inches of water above the quinoa
2. Preheat oven to 450 (425 if you have a dark nonstick pan
3. Strain quinoa in whatever you have that is small enough to strain it. I have a very fine strainer
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| Prior to baking |
5. Put pizza pan in preheated oven for 10 min. You can use dark non stick, iron skillet or a plain metal pan. If you use either of the latter two it is suggested that you use a high heat oil like avocado oil to grease the pan. After ten minutes add the oil and then put back in the oven for 3 minutes
6. Remove pan from oven and pour in quinoa mixture and make sure it is even in the pan.
7. Cook for 20 min. Remove from oven flip to other side and cook for 10 more.
8. Crust is ready for use or can be cooled for later
9. After putting on sauce and toppings cook for 10-15 min at 425 and Voila!!!
Pizza Sauce:
I like to make my own sauce there are two ways (one preferred one for quicker cooking, the quickest of course buy your sauce)
3 medium sized tomatoes
2 cloves of garlic
two branches fresh basil
salt and pepper to taste
2 tb olive oil
1. Peel the tomatoes and put everything in the blender and puree. Transfer to pot.
2. Bring mixture to simmer on medium then turn down to low and continue simmering for 1 hour without top stirring occasionally. Place on pizza crust!
The quick option: 1 tomato peeled, 1 tube tomato paste, a dash of water, 2 garlic cloves, and dried basil. Blend it all together and simmer for 30 minutes
Toppings:
The world is your oyster!
I made Spinach and mushroom. Next up I think chicken sausage and spinach.
Special thanks to Marilyn for letting me in on this amazing culinary creation!
Let me know what you think :)
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