Many people are gluten sensitive so do not wish to eat the wheat crust. Many people choose not to eat the processed meats usually found on pizzas. Lots of people would like to get their veggies right on their slice of pizza. Well how about trying this awesome recipe that is healthy, gluten-free, preservative and additive free and covers two of the macro nutrients in one slice! If you use cheese, then the third macro nutrient – fat – is present as well. Good quality protein, complex carbs, and if you add cheese and/or a slice of avocado – Bingo! the necessary nutrient of fat is added to your meal.
Pizza with Quinoa Crust
I used my homemade canned Zucchini Tomato Salsa, and organic ground turkey. Yummy! A great gluten-free whole grain crust, nutritionally enhanced by grinding the whole quinoa fresh instead of using quinoa flour. I liked this crust so much I’m devising other toppings, including a fruit/dessert one. (Thanks to Karen Toews for this recipe! I’ve changed it slightly. For her blog see http://www.realfoodmatters.com )
CRUST: 3/4 cup quinoa, covered by 1″ of water and soaked for 6 – 8 hours or overnight in fridge.
1/2 tsp. baking powder (gluten-free if desired)
1/2 tsp. unrefined salt
1/4 cup water
TOPPINGS: 1/2 cup salsa or more as desired (or seasoned tomato sauce)
thinly sliced zucchini, red peppers, onions, and tomatoes
1 cup shredded Feta cheese ( or cheese of choice if diet allows)
chopped fresh herbs of choice (oregano, basil, thyme, garlic chives, rosemary etc.)
fresh ground pepper and/or hot pepper flakes to taste
ground organic turkey or bison or cooked black beans
- Preheat oven to 425 degrees F. Line a pizza pan, a cookie sheet, or a large pie pan with parchment paper. Drizzle about 1 tbsp. of olive oil in center, and spread it around with your hands until parchment is evenly coated.
- Thoroughly rinse quinoa, then add to a blender or a large Magic Bullet. Add baking powder, salt and water and blend on high until smooth and creamy. This should resemble a thick pancake batter.
- Pour batter into prepared pan and spread to desired thickness. I used a 12 x 15 pan and made an oval that covered about 2/3 of the pan.
- Bake for 15 minutes, remove from oven, flip crust and return to oven and bake for another 10 – 12 minutes until browned and edges are crispy.
- Top with the salsa or sauce and other toppings, ending with the cheese. Bake for another 12 – 14 minutes until cheese has melted and started to brown.
- Remove and let cool for a few minutes in the pan. You may transfer it to a cutting board and slice if it makes it that long! I was eating it out of the pan for my evening meal, and then I had leftovers for breakfast! Yum!
I like to serve homemade pickled beets made with honey and apple cider vinegar with this pizza, for nutrition and great color.
REMEMBER! Breakfasts to Balance Your Hormones Cookin’ in the Country day is April 8, 2018. Check it out here: https://eatawayillnessbulletins.wordpress.com/2018/03/16/restore-your-health-2/ Join us for a fun day, filled with learning. Please call for more info, or to connect with others to carpool.