Quinoa Pizza Crust

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Quinoa Pizza Crust
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Quinoa (Pronounced Keen-wa) is naturally gluten free and contains nearly twice the amount of fibre as other grains. Although it is like a grain, it is a complete protein which means it contains all the amino acids necessary for our protein needs. It is high in B vitamins, iron, calcium, and a good source of manganese, magnesium, copper and lysine. Quinoa is an excellent choice for vegans who may struggle to get enough protein in their diet.
Servings
2
Servings
2
Quinoa Pizza Crust
Print Recipe
Quinoa (Pronounced Keen-wa) is naturally gluten free and contains nearly twice the amount of fibre as other grains. Although it is like a grain, it is a complete protein which means it contains all the amino acids necessary for our protein needs. It is high in B vitamins, iron, calcium, and a good source of manganese, magnesium, copper and lysine. Quinoa is an excellent choice for vegans who may struggle to get enough protein in their diet.
Servings
2
Servings
2
Ingredients
  • 3/4 cup quinoa
  • 1/4 cup water
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Cooking spray
  • 2-3 cloves garlic (optional)
  • 2 tsp turmeric (optional)
Servings:
Instructions
  1. Place the quinoa in a small bowl and cover with water.
  2. Let the quinoa soak for at least 8 hours
  3. After 8 hours, drain and thoroughly rinse the quinoa. 
  4. Place the quinoa, salt, baking powder, garlic, turmeric and water in a food processor and blitz until smooth.
  5. Line a 8 or 9 inch round cake tin with parchment paper and grease with cooking oil.
  6. Pour the batter into the tin and spread evenly.
  7. Preheat the oven to 220C and bake the crust for 15 minutes.
  8. Remove from the oven and flip the crust over, remove the parchment paper and return to the oven for 5-10 minutes or until golden.
  9. Remove from the oven and add toppings. Return to the oven for a further 5-10 minutes (ensuring all toppings are cooked)
  10. Variations: Why not try pesto as a base sauce instead of tomato puree and try different cheeses or leave it off totally.
  11. Topping Suggestions: Olives, pesto, onions, tomatoes, falafels, scallions, peppers, sweet potato, chickpeas, mushrooms, sweetcorn... the list is endless!
  12. Add a tsp of turmeric and 2 garlic gloves to the base mixture before cooking for additional anti-inflammatory properties and flavour.
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