It just seemed to be too simple.
How could something with so few ingredients that required so little effort turn out to be so delicious AND equally nutritious?
I followed the directions that Alta provides over at Tasty Eats At Home and patiently waited for the epic failure that would inevitably follow.
And when the time came to take a bite…I fell in love.
This is not your typical pizza crust folks.
It’s thin, crunchy on the outside and chewy on the inside and has a beautifully nutty taste that only quinoa can provide.
And beside the fact that it TASTES good, it’s GOOD FOR YOU!
Pizza night, here we come!
|Quinoa Pizza Crust|
- 1 cup uncooked quinoa
- Enough water to cover uncooked quinoa (for soaking)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon Epicure’s Herbed Garlic sea salt(or other sea salt of choice!)
- 1 teaspoon Epicure’s Herb & Garlic dip mix (or other herbs of choice!)
- 1/2 cup water
- Put uncooked quinoa in a bowl and cover with water. Let sit for 8 hours.
- Preheat oven to 350 degrees F
- Pour olive oil into a large 12 inch (oven safe) frying pan and “swoosh” it around until the bottom and sides are well oiled.
- Place frying pan in oven.
- Drain and rinse quinoa (using a fine strainer).
- Add drained quinoa to food processor along with 1/2 cup water and blend until a pancake batter consistency is met.
- Add herbs and sea salt and blend until combined.
- CAREFULLY remove frying pan from oven and pour quinoa batter into it, again “swooshing” it around until one large “pancake” is formed.
- Place frying pan back in the oven and let crust cook for 20 minutes.
- Remove frying pan from oven, flip the crust and return back to the oven for another 20 minutes. Crust will be a beautiful golden brown!
- Remove crust from oven, place it on a pizza pan and cover with desired toppings.
- Put pizza back in oven and bake until toppings are cooked.
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