I love how delicious, easy and healthy this pizza crust is. It does require soaking the quinoa – so an extra step, but I just chuck mine in a bowl the night before I know we’re going to make pizza. Also, I quadruple the batch so that I have extras in the freezer. I pack them in baking paper and ziplock bags. When it’s time to cook, I pop them out 30 minutes before baking to defrost, top as normal and bake for 10 minutes.
Servings: 4 individual pizza crusts
3 cups quinoa (soak in a bowl of water to cover – up to 24 hours)
1 cup of water
2 tsp baking powder
2 tsp salt
1/4 olive oil (and more to oil cake tins)
Option: add fresh or dried herbs to batter before blending
1. Soak the quinoa in water overnight.
2. Drain and rinse quinoa in a colander. Add to high speed blender.
3. Add all other ingredients to blender and blend on high speed until you have a smooth batter.
4. Prepare cake tins by lining with baking paper and oiling pan and paper thoroughly.
5. Divide batter amongst the 4 pans evenly (about 1.5 cups per pan).
6. Bake in a preheated 200C fan forced oven (425f or 220C) for 15 minutes.
6. Remove from oven, gently loosen the edges that may have become stuck to the pan, flip the pizza crust over carefully. I use a plate over the top and turn the crust out into the plate. Then place back in the pan to bake for another 10 minutes.
7. The crust is then ready to turn out onto a pizza stone, baking tray, etc. to top and pop back in the oven to bake for 10 minutes.
*I am dairy free and don’t bother with any cheese topping. I love adding a homemade kale and walnut pesto, broccoli sautéed in garlic infused olive oil and roasted pumpkin to the top. My daughter loves vegan cheese so she uses that with a marinara sauce and black olives. There are so many choices!