• Carly Zimmaro

Classic Pizza {with Quinoa Crust}


So I have been noticing Quinoa Crust Pizza.

What a brilliant idea.

Why didn't I think of that?

Well anyways - this worked out great for me because I had a huge bag of Quinoa that I wasn't sure what to do with.

Quinoa is great mixed in with cold salads, or even with a little olive oil and lemon on the side.

But to make it into pizza crust??

Now that's what i'm talking about.

All you have to do is soak the Quinoa for a few hours or overnight.

I threw mine in a bowl of water right before work and when I got home it was ready to use.

Soaking the Quinoa helps to eliminate any biterness from the outer coating on the grains.

What I love most about this pizza is the baby basil leaves and oregano. The baby basil comes from the very top of the basil plant, where the plant would flower from.

They tend to be less potent and just work super well as a topping.

And they're just adorable.

This was my first recipe using my oregano plants finally!

You can of course use dried but the fresh really brings the brightness out in this pizza.

{Makes Pizza for TWO}

Ingredients:

Quinoa Crust

  • 1 c uncooked Quinoa + enough water to cover

  • 1 1/4 tsp baking powder

  • pinch of salt

  • 1 tsp garlic powder

Marinara

  • splash of olive oil

  • 1 small shallot minced

  • 4 garlic cloves minced

  • 1 Tbs fresh oregano chopped (or 1 tsp dried)

  • handful of basil chopped

  • 1 can of whole peeled plum tomatoes or san marzano - drained, reserve tomato liquid

  • Salt and Pepper to taste

Toppings

  • Mozzarella Cheese

  • Baby Basil & Oregano

Directions:

  1. Take the uncooked Quinoa and place in a bowl, cover with water, stir and let sit at room temperature soaking for about 7-10 hours

  2. For the Marinara - In a small saucepan, heat up the olive oil and cook the shallots and garlic until fragrant.

  3. Add in the herbs and cook for 2 minutes.

  4. For the tomatoes, squeeze the whole tomatoes to get rid of the inner juices and seeds, discard and tear apart the tomatoes - continue until all are done. Then add to your herb and onion mixture. Stir to combine.

  5. If marinara is too thick - add a small amount of reserved tomato juice.

  6. Let cook on medium low - stirring occasionally until you are ready to assemble pizza.

  7. When Quinoa is done, drain most of the water out, leaving some - they don't have to be completely dry.

  8. Preheat oven to 400 degrees

  9. Place the Quinoa in a food processor with the baking soda, salt and garlic powder and blend until smooth. If too thick add a small amount of water. Scrape down and continue until a smooth mixture - some grains can still be present.

  10. Line a baking sheet with parchment paper, blob on your Quinoa batter and free form into whatever shape you desire.

  11. The batter will be thin but it will cook and become thicker.

  12. Bake for 10 minutes on one side, take out and with a spatuala flip the crust on the other side. Be careful not to break it. Cook an additional 10 minutes.

  13. Take the Crust out and top with your mozzarella first, then ladel the marinara on top.

  14. Bake for 5 minutes to heat through then broil for 2 minutes to get the cheese bubbly.

  15. Take out, let cool for 5 minutes, top with herbs, cut and...

  16. ENJOY!