We used Ancient Harvest Traditional Quinoa to make this dish.
We used Ancient Harvest Traditional Quinoa to make this dish.
¾ cup Raw Ancient Harvest Traditional Quinoa, soaked*
¼ cup water
½ tsp baking powder
½ tsp salt
1 tbsp olive oil
½ cup pizza sauce
½ cup shredded mozzarella cheese
Fresh basil
*Any toppings you would like to use
Soak the quinoa overnight (at least 6 to 8 hours). Cover the quinoa with an inch of water or more.
Once you’re ready to make the crust, preheat the oven to 425ºF. Line an 8” or 9” round baking pan with parchment paper. Spray the entire surface with cooking spray. You can also use a baking sheet, but the baking pan helps keep it perfectly round.
Drained the soaked quinoa, then transfer to a blender. Add ¼ cup of water, baking powder, salt, and olive oil. Blend on high until smooth and creamy.
Pour batter onto the prepared pan. Spread it out into an even layer, about 1/8” thick.
Bake for 20 minutes, then remove the quinoa pizza crust, flip it directly onto the baking pan (remove the parchment paper). Return the pizza to the oven baking for another 10 to 15 minutes until it’s starting to brown, and the edges are crispy.
Remove and top with sauce, cheese, and any other toppings you’d like. Bake for another 12 to 15 minutes until cheese has melted.
Remove and let cool for a few minutes in the pan, transfer cutting board, and slice. Garnish with basil and serve immediately!
