Quinoa Pizza (V & high protein)

This crust tastes very close to the real thing, just boosted with protein, fibre, vitamins and minerals. When rolled flat into a Romano base, it's virtually indistinguishable from a typical pizza crust. Requiring minimal ingredients, its easy to prepare, customize and can be shoved in the oven in 10 minutes (excluding soaking time).

I made a classic Margherita Bufala pizza, but the choice is yours. I've seen many other variations where the tomato sauce is replaced with a mashed avocado or cottage cheese. Likewise, you can also experiment with different herbs. I've made a delicious Mexican style pizza crust with chilli powder, coriander and garlic powder. If you do try any of these variations please tell me how it was!

As for servings go, the pizza is quite small so it would serve one person. However, it was very filling so if you have a smaller appetite then the pizza could easily serve two with a side salad.

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Quinoa Pizza Crust

Makes one 8-inch pizza

High protein

Ingredients for pizza base:

3/4 cups of quinoa (rinsed thoroughly and drained)

1/4 cup of water

1 teaspoon of extra virgin olive oil

1/4 teaspoon of dried tarragon

1/4 teaspoon of Italian herbs

1 teaspoon of baking powder

1/2 teaspoon of olive oil (for coating tin)

Ingredients for Mozzarella Bufala toppings (optional):

2 tablespoons of tomato and basil pizza sauce (you can substitute with pasta sauce)

3 slices of mozzarella

4 cherry tomatoes (halved)

Few basil leaves for garnish

Apparatus:

8 inch cake tin

Food processor / blender

Sieve / strainer

M

1. Place the quinoa in a bowl and cover completely with water. Make sure there is at least 2cm of water above the quinoa. Cover and leave to soak for at least 8 hours.

2. Preheat the oven to 200°C (fan) / 220°C / 425°F

3. Drain and rinse the quinoa until the water is no longer cloudy.

4. Add the quinoa, baking powder, herbs and olive oil to a blender or food processor. Pulse until a smooth batter has formed.

5. Cover the cake tin with the remaining oil and pour the batter into the tin. Smooth with a spatula.

6. Bake for 15 minutes (If putting toppings on after base is cooked).

7. If adding Mozzarella Bufala or any toppings that need to be cooked such as the sauce and raw vegetables, take the pizza out at 13 minutes, add the toppings and cook for another 5 minutes.

Toppings on, now to cook in the oven for another 5 minutes!

I hope you enjoyed making this and please tell me what you think or any adjustments you've made, I would love to know!

Noor xo