Quinoa Pizza

INGREDIENTS
CRUST (makes two 8 inch crusts)
1 1/2 cups (white) quinoa (soaked for at least eight hours and rinsed)
Filtered water
1 tsp sea salt
2 tbls olive oil
1 clove garlic chopped
1 tsp dried oregano
1/2 tsp dried ground fennel (or what you like)
TOPPINGS (for one crust) or make up what you have on hand or like!
1 cup mushrooms chopped
1/2 small yellow onion chopped
1 cup fresh spinach (rough chop)
1 tbls pesto sauce
METHOD: Preheat oven to 450 Drain the quinoa and place into a blender or food processor with 1/2 cup of water and the salt. Blend and add more water (mine needed 1 cup total) if necessary to obtain a consistency that would resemble pancake batter. Add the dried herbs and garlic and blend again. Take two round pans (8 inch is what I had) and swirl a tablespoon of olive oil in each. Place in oven to heat for about 5 mins (you do not want the oil to smoke). Remove from oven. Divide the dough between the two hot pans and spread thin to edges with a rubber spatula. Bake in oven for 20 mins and then flip over for another 10 mins or until the edges begin to brown and the entire crust is a deep golden. Remove from oven. Saute the mushrooms and onion in a small skillet until soft. Spread the pesto onto one of the crusts. Add the sauteed mushrooms and onion and then top with the spinach and return to the oven for 8 mins. Enjoy!
COURSE: Dinner
PREPARATION TIME: 15 Minutes
COOKING TIME: 30 Minutes

 

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