Hi guys, here is my Quinoa pizza crust as promised. Quinoa is fast becoming a staple in many homes as more people are opting for it as healthy alternative to rice. In addition to being a rice replacement, I add it to my muffin batter, veggie burgers, smoothies and most recently pizza crust.

My previous experiments with making healthy pizza crust haven’t worked too well. My cauliflower pizza crust was a huge disaster; I stopped after the second try. If you’ve successfully tried a cauliflower pizza recipe, pray tell your secret. I adapted this recipe from simply quinoa and it was a hit. All I did differently was spread my batter thinner because I wanted the edges to be crispy. If you feel the dough is too delicate, add some flour to give it some body. I’d love to know how it goes if you try it. Enjoy.

Gbemi x

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Ingredients – Crust

3/4 cup quinoa, soaked for 6 – 8 hours (or overnight)

1/4 cup water

1/2 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons olive oil

2 tablespoons flour (optional)

 Ingredients – Toppings

A handful of chopped pineapple

A handful of spinach

A handful of pineapple, diced

¼ cup pizza sauce

¼ cup mozzarella cheese

1 tomato, sliced

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 Directions

Preheat oven to 425 degrees F. Grease a pizza pan and set aside. Thoroughly rinse quinoa, and then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. You should have a thick dough. Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 – 15 minutes until browned and edges are crispy. Top with sauce, cheese and any other toppings you’d like and bake for 12 – 15 minutes until cheese has melted and started to brown. Remove, let cool for a few minutes in the pan, transfer cutting board and slice.