Quinoa Flatbread Pizza Crust
A healthy and customizable gluten-free pizza crust made with quinoa, offering a crispy edge and a chewy center, that the whole family will love.
Ingredients
For the Crust
- 1 cup quinoa Rinse under cool water before measuring.
- 2 cups water For soaking and blending.
- 1 teaspoon salt Sea salt works wonders for flavor.
- 1 tablespoon olive oil For moisture and a subtle taste.
- Herbs (e.g., oregano, basil) Add to taste; fresh herbs elevate flavors!
For Toppings
- Toppings of choice Think tomato sauce, cheese (or dairy-free), vegetables, or whatever your heart desires!
Instructions
Preparation
- Rinse the quinoa under cold water to remove saponins (the bitter coating). Soak for at least 2 hours or overnight.
- Drain the soaked quinoa and blend it with 2 cups of fresh water until completely smooth. You want it to have a batter-like consistency.
- Add salt, olive oil, and herbs to the mixture. Blend until everything is combined perfectly.
- Preheat your oven to 400°F (200°C). This ensures your crust will bake evenly.
- Pour the quinoa batter onto a lined baking sheet. Use a spatula to spread it into a thin layer, ensuring even thickness for uniform baking.
Baking
- Bake for 15-20 minutes, or until the edges are beautifully golden brown. The center should feel firm to the touch.
- Remove the crust from the oven. Spread your desired toppings across the surface, then return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Notes
Ensure the quinoa is soaked and rinsed well to remove any bitterness. Store leftover crust in an airtight container in the fridge for up to 3 days or in the freezer for up to a month. For the best crispy crust, reheat in the oven instead of the microwave.