Good morning, everyone! Happy Monday!
From the sounds of it, this is a big week for a lot of people. I know that a lot of my friends (blogging and otherwise) are starting another teaching year today, and others are going back for another year of school or college. Good luck to everyone!
Last week, I teased those of you who follow me on Instagram with a picture of pizza made with a homemade quinoa crust, and I’m finally posting the recipe today!
Before I share the recipe, I want to talk about this crust a bit. This was my first time making (let alone using!) quinoa flour, and I have to say, I really like it. No, it’s not our beloved all-purpose flour. No, it wouldn’t work in every recipe. No, it isn’t tasteless like AP flour. But yes, it is full of protein. Yes, it can be versatile. And yes, it is delicious – especially in this recipe!
Quinoa Pizza Crust (egg, nut, and dairy free; optional gluten free)
very slightly adapted from Liz’s recipe
– 1 1/4 cups quinoa flour (see below for instructions on how to make this!)
– 1/2 cup whole wheat flour (see below for GF option)
– 3/4 tsp. salt
– 3/4 tsp. Italian herb mix
– pinch of cayenne pepper or some red pepper flakes
– 1/2 cup warm water
– 2 tbsp. olive oil
- Preheat oven to 375*F. Line a cookie sheet with parchment paper, or spray with non-stick spray. Set aside.
- Combine flours, salt, spices, and pepper in a medium bowl.
- Add in warm water and olive oil.
- Stir everything together until a thick, wet dough forms.
- Turn dough out onto readied cookie sheet, and flatten to desired thickness. (I figure mine was about 1/2 inch thick. Any thinner, and it would probably break apart too easily.)
- Bake for about 12 minutes, or until the edges start to brown, and crust seems set.
- Top with desired toppings (I love cheese and green peppers!), and bake for an additional 8-10 minutes, or until toppings are cooked.
– Instead of using whole wheat flour, you could use GF all-purpose, oat flour, or any other favorite GF flour!
– The size pizza I made (about 1/2 inch thick, 12-inches in diameter) divided into six pieces.
Quinoa Flour (egg, nut, dairy, and gluten free)
– uncooked, organic quinoa
- Preheat oven to 350*F. Prepare a cookie sheet with parchment paper.
- Rinse quinoa off in a strainer (this removes that bitter taste it can have). Dump it onto the prepared baking sheet in a very thin layer. The thinner, the better.
- Bake for about 12 minutes. At this point, it won’t look toasted, but you’ll smell it!
- Allow to cool for at least 10 minutes.
- Pour toasted quinoa into a food processor or blender (I used our Magic Bullet) and process until very fine.
- Store in an air-tight container in the fridge, and use as needed!
– A cup of quinoa produces about a cup of flour.
I’m linking this recipe up to Katie’s Marvelous in my Monday. Thanks for hosting, Katie!
Have a great day, everyone!