Serves: Makes one 8 inch base which serves 1 in my opinion
Prep Time: 35 minutes (+ 4 hours to soak quinoa)
- 1 cup quinoa (I used white quinoa in this recipe but you can you red or black quinoa, or mix them together!)
- 2 tsp mixed herbs
- 1 tsp rosmary
- 1/4 cup water
- 1 tbs balsamic vinegar
- 1 tbs pesto, (I used a homemade one which you can find the recipe for here but you can use a high quality bought one if you don’t have time to make your own. Although homemade pesto is super easy to try to make your own if possible!)
- ¼ cup sun-dried tomato
- 1 tbs tomato puree
- 1 large handful of watercress
- 1 cup tomatoes varied, sliced
- 6 fresh basil leaves
This Quinoa pizza crust is filling, tasty and quick to whip up, making it a fantastic alternative to to normal pizza and of course it’s gluten free, wheat free, vegan, low fat and vegetarian. This is a must for health food lovers and non health food lovers alike. I really can’t recommend it enough. I sometimes make a few bases at a time, and then freeze them. It’s so simple just to whip them out, pop them in the oven then put your toppings on whenever you feel like it!
Quiona is my favourite ingredient. Out of all the ingredients I choose quinoa. Tiny, bead-shaped pearls, with a slightly bitter flavour and firm texture, quinoa may not be a household name yet, but it is set for a starry future. The United Nations has recognized it as a super crop for its health benefits: it is a complete source of protein, a good source of anti-inflammatory, monounsaturated and omega-3 fatty acids, is packed with dietary fibre, phosphorus, magnesium, iron and is gluten-free. Pronounced “keen-wah,” this protein-packed grain is also easy to digest, good for your heart and aids digestion. The facts suggest it is close to a perfect ingredient as you can get.
- Soak the quinoa for at least 4 hrs (but ideally overnight) in water and make sure that it’s covered by at least a few cm’s of water. Then cover and leave this to one side.
- Once you’re ready to make the pizza base, pre-heat the oven to 190C.
- Drain the quinoa thoroughly, before placing it into a food processor or blender with the balsamic vinegar, herbs and water. Blend for a few minutes until a smooth mixture forms, don’t worry if it looks a little more liquid then dough it stiffens when placed in the oven.
- Line the bottom of a pizza dish or cake pan with baking paper (or not depending on how into washing up you are) and then pour the mix in, and bake for about 15- 20 minutes, until the base is firm and has browned slightly.
- Remove and add your toppings! For this base I have used a homemade pesto and tomato puree mixed together, then added fresh tomatoes, sun-dried tomatoes, watercress and basil. You can either place the pizza and toppings back into the oven to warm for a few minutes, or enjoy the toppings raw. The bases also freeze really well. So you can make them ahead of time, and then whip them out and top whenever you fancy!