Quinoa Pizza Crust

*I’m on a bit of a cooking kick right now. As if you couldn’t tell! I’m just so excited to share the ways I’ve been able to make the lifestyle I’ve chosen work. It’s become a passion of mine to help other busy moms with easy healthy meals, and these recipes are a part of that. So come join in my fun!

One of the biggest questions I had about a wheat and corn-free lifestyle was “How would I live without all the foods I love???”

Well, that’s the wrong question. That’s the question that often keeps people from making changes to their eating habits, because they’re afraid they’ll be doomed to a life of boring meals.

The question we should be asking is “What are my options for making over my favorite meals?”

Because there are MANY! And with the fast-research capability of the internet, they are right at our fingertips.

I’ll be honest, I was going a little crazy without pizza. Not take-out pizza – my own pizza. I love making pizza, experimenting with different toppings, having a whole meal in one slice. My husband missed my pizza too. It’s one of his favorites. So he’s the one who went on the hunt for a wheat-free crust! And he found one.

Quinoa Flour Pizza Crust.

Now, a few things I had to figure out:

The author calls for 50 grams of fresh yeast. I use dried in the packets, and I figured out that 25 grams would be about the equivalent. I think. Seemed to work pretty well. I used three packets, which was actually 21 grams, and my pizza crust came out pretty good.

I didn’t use psyllium husk powder, just whole husks purchased at the health food store. Seemed to work just fine. The husks absorb the water and get kind of gelatin-like. I think they act as a binder to keep the dough together. And they’re chock full of fiber, too.

The dough is a very different texture than wheat-based pizza dough. I found it didn’t stretch as well, so I ended up rolling it out between two sheets of parchment paper.

It also didn’t rise as much as I’m used to in an hour. But it still worked.

Now, what kind of pizza to make…

One of Husband’s favorites is my Roasted Veggie Pizza. I sort of made this one up when I was in the mood for something fresh but still hearty. The result was this pizza. You’ll need:

½ a zucchini, cut into small cubes

½ a yellow zucchini squash, cut into small cubes

½ a small-to-medium eggplant, cut into small cubes (don’t bother peeling it – the purple color is pretty!)

1/3 to ½ of a purple or red onion, roughly chopped

8 or so mushrooms, stems removed and sliced

1 large roma tomato, very thinly sliced

Your favorite pizza sauce (I make mine by mixing tomato paste with water, garlic, basil, salt and pepper)

Some spinach leaves

Mozzarella cheese

Parsley and green onions for garnish

I always bake my pizza crust for about half the recommended cooking time before adding the toppings. In this case, ten minutes. Then add the sauce, the sliced tomatoes, and the spinach.

I like the little surprise of the tomatoes, and I find that the spinach cooks better underneath the cheese. If I put it on top of the cheese, it dries out and gets…weird tasting. Anyway.

Sprinkle on the mozzarella. You don’t need a ton, just enough to roughly cover the surface of the pizza.

Now, the vegetables. Toss them in about a tablespoon of olive oil. And then dump ‘em on.

Yep, all of them. They’ll settle a bit as they cook, so do not be alarmed by the mile-high mound of toppings.

Put the pizza back in the oven and finish cooking. I started with ten minutes, checked it, went for five more, checked again, and went for five more. When the cheese and veggies started to get golden-brown spots, I knew it was done.

While the pizza finishes baking, chop up some fresh parsley and green onions. On the bias for the onions if you’re so inclined. Which is a fancy I-watch-too-much-Food-Network way of saying on an angle. No reason. Just makes ‘em pretty.

When the pizza is finished, sprinkle the parsley and onions over it.

Ah, look at that beautiful green. Someday I’ll write an ode as to why parsley is the most underrated herb in the kitchen.

This pizza makes eight big square slices. Put one on your plate, sprinkle with Parmesan, and devour.

Then take a picture of your second slice since you were halfway through your first before you remembered to.

The verdict on the quinoa crust:

Not bad! Definitely tastes different than wheat, but it’s still delicious. The texture is very nice. It cooked up just like a wheat based pizza crust. And it really truly is a complete meal – quinoa is one of the few grains that has all the amino acids needed to be considered a complete protein.

I will be making this often! I’m also going to try baking it in small cut-out rounds, to make my own burger buns for those summertime grilling sessions. Because I’m really sick of eating my burgers wrapped in lettuce. It’s just not the same.

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  • http://twitter.com/lauren926 Lauren Murchison

    I invite you to 1. Make this pizza. and 2. Bring it to my house so I can eat it. :)

  • http://www.laughwithusblog.com Laughwithusblog

    Wow this looks so good! No wonder you guys missed it so much.

  • Pingback: Quinoa… Times a Hundred |

  • C Hoffman

    I would love the crust recipe, but the link won’t open for me. It says it is forbidden.

  • Melissa

    Oh weird! I think the article was a few years old already when I first did this post so maybe it’s just not out there anymore? I did print it out and have it somewhere. We just moved so if/when I find it in my unpacking I will e-mail you the recipe. :-)

  • C Hoffman

    Thank you Melissa!!