How to make Quinoa Pizza
Quinoa is the world’s most popular “superfood.”
3/4 cup uncooked quinoa 1/4 cup of water 1tsp baking powder 1/4 tsp salt cooking spray
Place quinoa in a small bowl and cover it with a few in/cm of water. Let the quinoa soak for 8 hours or overnight. Drain and thoughroughly rinse the quinoa to prevent a bitter taste in the crust. Place quinoa, water, baking powder, and salt in a food processor or hand beater. Process until batter is smooth for about 2 minutes. Line a 20-23cm or (8-9in) round cake pan with parchment paper, spray paper with cooking spray, pour batter into pan and smooth with a rubber spatula.
Bake crust for 15min at 218C (425F). Remove the partchment paper from under the crust, flip the crust over and return to oven for 5-10 minutes, until golden brown and the edges are crispy. Remove from oven, add tomato sauce, cheese and topping of your choice. Return to oven until chesse is melted. remove from oven cut and enjoy this healthy treat!!
It is loaded with protein, fiber and minerals, but doesn’t contain any gluten.
Here is the nutrient breakdown for 1 cup of cooked quinoa, or 185 grams :
- Protein: 8 grams.
- Fiber: 5 grams.
- Manganese: 58% of the RDA.
- Magnesium: 30% of the RDA.
- Phosphorus: 28% of the RDA.
- Folate: 19% of the RDA.
- Copper: 18% of the RDA.
- Iron: 15% of the RDA.
- Zinc: 13% of the RDA.
- Potassium: 9% of the RDA.
- Over 10% of the RDA for Vitamins B1, B2 and B6.
- Small amounts of Calcium, B3 (Niacin) and Vitamin E.
Another favorite is Cauliflower Pizza
Cauliflower dough 2 pounds cauliflower florets, riced 1 egg, beaten ⅓ cup soft goat cheese (chevre) 1 teaspoon dried oregano pinch of Kosher salt
Preheat your oven to 400F. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed cauliflower rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.
Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
Slice and serve immediately!