I love experimenting in the kitchen. This weeks experiment=using quinoa to make a pizza crust.
This is tricolor quinoa.
I found this recipe to make a quinoa crust with relatively few ingredients and thought I would give it a whirl. It required soaking the quinoa all day, but I just soaked it for about 4 hours and that seemed to work quite nicely.
Quinoa should be soaked, drained and rinsed to remove the bitter tasting saponins on the outside of the grain.
The recipe I found blends all the quinoa in the blender to a pancake batter consistency but I saved some of the quinoa to blend in to the batter to add a bit of texture.
I sauteed a few yellow, red and orange bell pepper strips and some zucchini too, in a bit of garlic infused olive oil with a dash of salt and pepper. Then, tossed the veggies on top of the pizza crust.
Then I added a handful of pine nuts, about 1/3 cup of part-skim mozzarella cheese and a bit of freshly grated asiago and parmesan cheese.
So here is the link for the recipe I found for the quinoa crust. AS usual, I modified the recipe by not blending all the quinoa and adding about 1/4 cup back into crust mixture to add a bit of texture and I deleted the garlic powder too and used garlic infused oil. For the topping, I used:
- 1/4 of a red pepper, seeded and cut in strips
- 1/4 of a yellow pepper, seeded and cut in strips
- 1/4 of a orange pepper, seeded and cut in strips
- 1/2 medium zucchini, cut in strips
- 1 TB garlic infused olive oil
- Cook veggies with oil over medium heat in medium size skillet.
- Add a dash of salt and pepper.
- Top the veggies on the pizza crust once you flip it–per direction in link.
- Add 1/3 cup part skim grated mozzarella cheese and 1-2 TB parmesan and asiago, grated cheese
- Add 1 TB pine nuts and scatter across top of pizza.
- Place pizza back in oven for about another 15 minutes to melt cheese and firm up crust.
Hope you enjoy…