The series starts with quinoa-crust, which is kinda crooked, as I am planning on putting a regular thin-crust wheat-pizza base recipe here as well. I don't have any other reason for doing this except that these are pictures I happened to find in my archives and today felt like a great time to start blogging again! I am proud of myself too, as I thought it's been an eternity since my last posting, but it's really only been about a month! I keep taking pictures but have a hard time finding the time to write.
As is fairly obvious, you can decide on the toppings, this is just what I happened to have in the fridge at that moment. I DO highly recommend trying feta-cheese on pizza though, it's obnoxiously good.
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| See the Michigan oven-mitten for added beauty and size comparison |
Quinoa-crust is easy to make, but requires thinking ahead, as you have to soak the grains overnight before putting it into your mixer. What makes the recipe appropriate for EASYGOING Cook is the fact that you only need quinoa for the crust, nothing else (ok, herbs and spices make it taste better, but are just for extra)! So, if you did not visit the store (for a while), you can still make this and just use whatever you have on hand for the toppings. That's how Italian mama's originally started making pizza anyhow, just putting what was available on top of a simple crust. (I realize that this comes with an assumption that you have quinoa on hand at all times, which I didn't even have myself just half a year ago.... But I really recommend making this an item that is always found in your cupboard for 3 reasons: healthy, tasty, trendy)
Makes 2 small pizza's=4 servings, prep time: gotta start night before, but really you only use about half and hour in the action
- 1½ cups or about 3 dl quinoa, soaked overnight in water
- ½ cup or about 1.5 dl water
- 1 teaspoon dried Italian herb blend
- ½ to 1 teaspoon sea salt
- ¼ teaspoon granulated garlic
- black pepper
- toppings: I like having a base of ketchup and top everything off with cheese
- - Soak quinoa in water overnight
- - Preheat oven to 450 degrees F.
- -Drain the soaked quinoa. Rinse well with fresh water. Place quinoa in a blender with the ½ cup water, dried herbs, garlic, salt and pepper. Puree until smooth, the batter should be thick, kind of like pancake batter. Set aside until oven is hot enough.
- -Put two two 8-inch (That's about 10 cm) cake pans to heat up in the oven for 5 minutes. Take out, add plenty of olive oil and tilt to cover all over. Pour batter in, even it out and put into the hot oven and let bake for 15 minutes.
- -Remove the pan from the oven and turn the crust over. Place back in oven and bake for an additional 10-15 minutes, or until set
- -Add the desired toppings to the crust and place back into the oven for 5-10 minutes or until the toppings have heated through. Remove from oven and let cool slightly before cutting into wedges. Serve warm or at room temperature.
Here is the original source for the recipe at Henry Happened Blog: http://www.henryhappened.com/gluten-free-quinoa-pizza-crust.html
