I can’t seem to get enough pizza in my life. My boys ask for pizza almost everyday, and next to Mexican food, my husband always requests pizza. I am always looking for creative and quick ways to make pizza because let’s be honest, sometimes life does not allow for rising-time! Enter this yeast-free crust recipe. Hallelujah! I have made this for lunch and dinner several times with great success and rave reviews. (I even forgot to soak my quinoa overnight one time, so I soaked it in boiling water for a few hours and voila! Still turned out great!) You are going to love this crust recipe…it’s not too heavy, has a slightly nutty flavor, and fills you up with nutritious deliciousness! Quinoa contains all of the essential amino acids, which makes it a wonderful source of protein. I LOVE this amazing grain! It is great for breakfast, lunch, dinner, and snacks. I cook quinoa almost everyday and can’t imagine life without it! Enjoy!
3/4 cup quinoa, soaked for at least 8 hours, rinsed and drained
1/4 – 1/2 cup filtered water
1 tablespoon mild-flavored oil
1/2 teaspoon salt
1 small garlic clove, minced
*You can omit the oil if you prefer
hummus, pesto, or tomato sauce
zucchini, yellow squash
sprinkling of oregano
whatever toppings you like!
To make the crust, blend all of the ingredients in high-powered blender or food processor until completely smooth. Begin with only 1/4 cup water and add more as needed until it reaches a pancake batter consistency. Preheat pizza stone in a 450 degree oven. Pour batter on a piece of parchment paper. Shape batter into a circle. Place parchment on pizza stone and bake for 15 minutes. Remove crust from the oven and add toppings. Return to the oven and bake for an additional 5-10 minutes.