QUINOA CRUST PIZZA
Quinoa makes for a chewy crust reminiscent of pizza dough but with an extra earthiness. You can prepare the crust ahead of time, then top and bake just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 9h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the crust: Put the quinoa in a medium bowl and cover with water by about 1 inch. Cover and refrigerate at least 8 hours or up to overnight.
- For the sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and cook until the edges are light golden, about 1 minute. Add the tomatoes, oregano, red pepper flakes, 1/2 cup water and salt. Bring to a simmer and cook until thickened, about 10 minutes. Set aside while you make the crust.
- Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Drain the soaked quinoa and rinse well. Line a rimmed half-sheet pan with parchment paper and brush the paper with olive oil. Put the quinoa in a food processor with the oil, baking powder, salt and 2/3 cup water and process to make a smooth, thick batter. Spread the batter into the prepared pan and bake on the hot pizza stone until set, 12 to 15 minutes.
- Flip the crust over in the pan and remove the parchment. (If the crust sticks to the sides, run a knife around the edge to loosen.) Bake until the top is crusty and the edges are crisp, about 5 minutes more.
- Spread the pizza sauce on the crust, almost to the edges. Sprinkle with the mozzarella and Parmesan and top with the pepperoni. Roughly tear the basil leaves and scatter over the top. Bake the pizza on the top rack until the cheese is melted and bubbly, about 15 minutes. Cut into squares and serve.
LOADED VEGGIE QUICHE WITH QUINOA CRUST
This may be the healthiest pie crust you've ever come across, made with cooked quinoa (a great remix for leftovers) and egg white. It makes a particularly good crust for quiche, loaded with veggies and a creamy egg custard.
Provided by Erin Jeanne McDowell
Categories main-dish
Time 2h10m
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
- In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
- Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
- For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
- In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
- Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.
SHEET PAN QUINOA PIZZA CRUST RECIPE BY TASTY
Here's what you need: quinoa, water, baking powder, garlic powder, salt, grated parmesan cheese, nonstick cooking spray, pizza sauce, shredded mozzarella cheese, roma tomato, fresh basil leaf, pepperoni, onion, red pepper, spinach, mushroom
Provided by Betsy Carter
Categories Dinner
Yield 15 servings
Number Of Ingredients 16
Steps:
- Place the quinoa in a medium bowl. Add enough water to cover the quinoa, about 1½ cups (360 ml).
- Cover with plastic wrap and soak, at room temperature, for at least 8 hours, or overnight.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with nonstick cooking spray.
- Drain and rinse the quinoa.
- Add the quinoa, 1 cup (240 ml) of water, the baking powder, garlic powder, salt, and Parmesan cheese to a food processor. Blend for about 2 minutes, or until a smooth batter forms.
- Pour the batter onto the baking sheet, using a spatula to spread evenly.
- Bake the crust for 15 minutes. Flip the crust, removing the parchment paper, and bake for 10 minutes more, or until golden brown.
- Top the crust with the pizza sauce and mozzarella cheese, then add your favorite toppings.
- Return the pizza to the oven and bake for another 5-10 minutes, or until cheese bubbling and slightly brown.
- Cut pizza into squares and serve.
- Enjoy!
Nutrition Facts : Calories 154 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 0 grams
ORANGE, RICOTTA AND QUINOA PIE
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-inch pie dish.
- In a medium saucepan, bring the orange juice and 1/2 cup water to a simmer over medium-high heat. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and allow the quinoa to stand, covered, for 10 minutes. Cool and fluff with a fork.
- Unroll the crust and place it in the prepared pie dish. Trim off any excess dough.
- In a food processor, blend the powdered sugar, vanilla, eggs, ricotta and orange zest until smooth. Add the cooked quinoa and pulse once to incorporate.
- Pour the filling into the prepared pie dish and bake until the outside of the filling is set but still a little loose in the center, 30 to 40 minutes. (If the crust begins to darken too much after 20 minutes of baking, cover the edge of the crust with a strip of aluminum foil.)
- Cool to room temperature, at least 1 hour. (The filling will set as it cools and may crack in places.) Cut into wedges and serve.
Nutrition Facts : Calories 339 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 94 milligrams, Sodium 194 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 10 grams, Sugar 15 grams
QUINOA PIE CRUST
My friend Leanne has a gluten free family and they love this recipe. Her 11 year old frequently makes this pie crust.
Provided by Christine Swenson
Categories Pies
Time 20m
Number Of Ingredients 4
Steps:
- 1. Only add water if needed!
- 2. Blend ingredients with a pastry blender, adding flour as necessary to prevent sticking.
- 3. Press half the dough into the bottom and sides of a greased pie pan.
- 4. Add filling of choice
- 5. Roll out remaining dough on wax paper to make top crust
- 6. Flip over onto pie, carefully remove wax paper to get a smooth pretty top.
- 7. Bake as you would any pie crust
More about "quinoa pie crust recipes"
TOMATO-LEEK PIE WITH QUINOA CRUST RECIPE | MYRECIPES
From myrecipes.com
2.6/5 (5)Total Time 1 hrServings 4Calories 411 per serving
- Place quinoa on a jelly-roll pan. Bake at 350° for 10 minutes or until golden brown; cool. Place half of quinoa in a food processor; pulse 30 seconds. Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and 1/4 teaspoon salt; stir to combine. Add 1 tablespoon oil and egg; stir until mixture is crumbly but holds together when pressed. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 5 minutes.
- Heat a medium skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leeks; sauté 3 minutes. Add garlic; sauté 1 minute. Combine leek mixture, tomatoes, thyme, and remaining 1/2 teaspoon salt in a medium bowl; let stand 5 minutes. Add egg whites, stirring to combine.
- Arrange tomato mixture in crust; sprinkle with cheese. Bake at 350° for 15 minutes or until filling is set. Let stand 10 minutes; cut into 8 wedges.
GLUTEN FREE PIE CRUST A.K.A. 2-INGREDIENT QUINOA CRUST
From greenhealthycooking.com
4.8/5 (5)Total Time 1 hrCategory Dessert, Main CourseCalories 732 per serving
- Grind flax seeds in a small coffee grinder and mix flax meal with 2 Tbsp water in a small bowl. Set aside.
- Cook quinoa in water as you would rice. Add 1 cup quinoa and 1.5 cups water into pot, bring to the boil, stir well, cover and immediately reduce heat to simmer. Simmer for about 10 minutes or until water is completely absorbed.
- Remove from heat and fluff with a spoon to prevent from sticking to bottom of pot and quickly cover again to keep in steam.
QUINOA PIE CRUSTS FOR THE PERFECT HOLIDAY PIES
From ancientharvest.com
Estimated Reading Time 2 mins
VEGAN PUMPKIN PIE WITH ALMOND FLOUR PIE CRUST
From simplyquinoa.com
VEGETABLE QUICHE WITH QUINOA CRUST | SIMPLY QUINOA
From simplyquinoa.com
CHEESY SPINACH PIE WITH QUINOA CRUST - 2 COOKIN …
From 2cookinmamas.com
SPINACH FETA QUICHE WITH QUINOA CRUST - FROM A …
From fromachefskitchen.com
THE BEST QUINOA PIZZA CRUST [VEGAN + GF] - SIMPLY …
From simplyquinoa.com
SIMPLI RECIPES: VEGAN QUINOA PIE - EATSIMPLI.COM
From eatsimpli.com
SPINACH AND FETA QUICHE WITH QUINOA CRUST RECIPE | MYRECIPES
From myrecipes.com
QUINOA PIZZA CRUST RECIPE WITH ONLY 5 INGREDIENTS | WELL+GOOD
From wellandgood.com
HEALTHY CHICKEN POT PIE - IFOODREAL.COM
From ifoodreal.com
VEGAN APPLE CRUMB PIE [EASY + GF] - SIMPLY QUINOA
From simplyquinoa.com
ROOT VEGETABLE PIE WITH QUINOA CRUST - DISHING UP THE DIRT
From dishingupthedirt.com
QUINOA PIE CRUST - BETTERBODY FOODS
From betterbodyfoods.com
EASY NO BAKE KEY LIME PIE BARS - SIMPLY QUINOA
From simplyquinoa.com
QUINOA PIE CRUST - QUINTA QUINOA
From quinta.ca
You'll also love