I found a wonderful quiche recipe at Spoonful of Sugar Free. The quiche’s crust was made of brown rice and an egg. That got me thinking. Quinoa is lighter and less “grainy” than brown rice, but it is also less sticky. I wanted to try and make a pizza crust out of cooked quinoa, especially since I had a large pot of leftover quinoa in the fridge.
If you want to make this recipe vegan, flaxseed meal, mixed in with some water and coupled with some nutritional yeast for parmesan, should work, although I haven’t tried. I also suspect that this recipe could easily work with any whole grain, making it a great way to utilize leftovers.
I like to top my pizza with:
Thinly Sliced Portobello or Shitake Mushrooms
Goat Cheese crumbs
I also like topping my fully cooked pizza with fresh arugula and basil leaves. This way, I don’t have to make a salad to complete my meal.
And here’s another wonderful gluten-free pizza recipe: Chickpea Flour Pizza with Garbanzo Beans.
Gluten-Free Quinoa Veggie Crust Pizza
By August 31, 2011Published:
- Cook: 35 mins
I found a wonderful quiche recipe at Spoonful of Sugar Free. The quiche's crust was made of brown rice and an egg. That got me …
- 3 cups Cooked quinoa
- 2 medium Zucchinis Grated- water squeezed and discarded
- 2 Eggs
- 1/2 cup Parmesan cheese or mozzarella cheese
- Preheat the oven to 450. Mix all of the ingredients into the quinoa. Press the quinoa into a pizza-like shape on the oiled baking sheet. Bake for 20 min.
- Take the crust out of the oven and put any pizza ingredients you wish on it. Then, put it back in the oven for about 15 more minutes.