Gluten Free, Dairy Free, Vegetarian, Vegan
This delicious pizza crust is easy to make and nutritionally dense.
Quinoa (pronounced keen-wah) is a tiny, nutty-tasting, gluten-free, grain-like food that delivers a healthy dose of magnesium, fiber, and protein. In fact, one serving (1/4 cup) of quinoa fills 48% of our daily magnesium needs, boasts 13.1g of protein, and is low in sodium.
Quinoa grows with a bitter, protective coating called saponin that is easily rinsed off. The majority of quinoa sold today is pre-rinsed, although a quick rinse never hurts. To rinse: Place quinoa in a fine-mesh sieve and run it under cold water for a few seconds. Shake off any excess water and the quinoa is ready to cook.
Fun Fact: Quinoa is actually a relative of leafy green veggies like spinach and swiss chard. It is also one of the only plant foods that is a complete protein, meaning that it provides the body with all 9 essential amino acids.
Gluten-Free Quinoa Pizza Crust
- 2-3 tablespoons Olive Oil
- 1 ½ cups Quinoa Flour
- ½ cup Water
- ½ teaspoon Sea Salt
- 1 clove Garlic, Sliced
- 2 teaspoons Italian Seasoning
- Preheat your oven to 375 degrees and coat either a baking sheet or pizza stone with Olive Oil.
- Combine all ingredients in a large mixing bowl and mix until it resembles dough. Press dough onto baking sheet or stone.
- Bake at 375 for about 10 minutes, or until the edges start to brown.
- Remove from the oven and add toppings. Be as creative as you want – my favorite is margarita style pizza!
- Bake for another 10-15 minutes, depending on your toppings.
- Serve and enjoy!
Margarita Pizza Toppings
- Tomato, Sliced or Sun Dried
- Whole Basil Leaves
- Fresh Mozzarella
- Olives, Sliced
- Garlic, Chopped
- Red or White Onion, Sliced
- Mushrooms, Sliced
- Nutritional Yeast
- Spices: Oregano, Rosemary, Crushed Red Pepper, Sea Salt, or Black Pepper, To Taste