Description

This pizza features a unique, naturally gluten-free crust made from quinoa, offering a distinct nutty flavor and a satisfyingly crisp texture. It is topped with a vibrant tomato sauce, a generous layer of melted, golden mozzarella cheese, and finished with fresh basil leaves and a sprinkle of red pepper flakes for a subtle warmth. The combination creates a balanced and flavorful pizza experience.

Ingredients

Scale

For the Quinoa Crust:
1 cup uncooked quinoa, rinsed thoroughly
1/2 cup water
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
For the Toppings:
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
Fresh basil leaves, for garnish
1/4 teaspoon red pepper flakes (optional)

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Instructions

**Prepare the Quinoa:** Place the rinsed quinoa in a bowl and cover with water. Let it soak for at least 6 hours or overnight. Drain and rinse the quinoa thoroughly again.
**Make the Crust Batter:** Preheat your oven to 400°F (200°C). In a high-speed blender, combine the soaked and rinsed quinoa, 1/2 cup fresh water, olive oil, salt, and garlic powder. Blend until completely smooth, scraping down the sides as needed. The batter should be thick but pourable.
**Bake the Crust:** Line a 10-inch round pizza pan or baking sheet with parchment paper and lightly grease it. Pour the quinoa batter onto the center and spread it evenly into a thin, round crust, about 1/4 inch thick.
**Pre-bake the Crust:** Bake the crust for 15-20 minutes, or until the edges are golden brown and the center is firm. Carefully flip the crust and bake for another 5-10 minutes to ensure it is cooked through and crisp.
**Add Toppings:** Remove the pre-baked crust from the oven. Spread the pizza sauce evenly over the crust, leaving a small border for the edge. Sprinkle with shredded mozzarella cheese.
**Final Bake:** Return the pizza to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
**Serve:** Carefully slide the pizza onto a cutting board. Garnish with fresh basil leaves and red pepper flakes, if desired. Slice and serve warm.

Notes

Ensure quinoa is thoroughly rinsed before soaking to remove saponins, which can impart a bitter taste.

For an extra crispy crust, increase the pre-bake time slightly, watching carefully to prevent burning.

Customize toppings with your favorite vegetables or plant-based proteins.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes (plus 6 hours soaking)
Cook Time: 35-45 minutes

Nutrition

Calories: 380
Fat: 15g
Carbohydrates: 45g
Protein: 18g