Quinoa Pizza Crust Gluten Free Recipes
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.
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- Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Do not skip this step!
- Place quinoa in a bowl and cover with water. Set aside to soak on the counter for at least 8 hours.
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- Drain the soaked quinoa and transfer it to a food processor with baking powder, salt, black pepper, oregano, onion powder, garlic powder and red pepper flakes. Puree the mixture until smooth, about 3 minutes.
- Grease an 8-inch or 9-inch cake pan with non-stick cooking spray and line the bottom with parchment paper. Pour the batter into the prepared pan and smooth into an even layer.
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- In a large bowl, whisk together dry ingredients. Stir in warm water and mix until a sticky dough has formed.
- Transfer dough to the baking sheet. Using wet hands, spread the dough out into a pizza shape, about 1/4" thick. Bake for 20 minutes.
- Remove crust and top with sauce/pesto and toppings, and return to the oven for another 20 minutes. Allow to sit for 5 minutes before slicing and enjoying!
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- Start by soaking the quinoa. Cover the quinoa with at least 1" of water. Ideally, soak for 6 - 8 hours. If you're in a hurry, use very hot water and soak for at least 30 minutes.
- Once you're ready to make the crust, preheat the oven to 425ºF. Line a baking pan with parchment paper (either rectangle or square). Spray the entire surface with cooking spray.
- Thoroughly rinse the soaked quinoa, then add to a blender. Add the 1/4 cup of water, baking powder, salt, and olive oil. Blend on high until smooth and creamy. The batter should resemble a thick pancake batter.
- Pour batter onto the prepared pan. Spread it out into an even layer, about 1/8" thick (again, either in a circular pan like 9" cake pan OR into a rectangle on a traditional cookie sheet).
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