Quinoa Crust Pizza

Votes: 22

Time: 25 min plus soaking time
Complexity: easily
Servings: 4

Quinoa is an excellent ingredient for gluten-free pizza. This recipe will be appreciated by anyone on a diet, those looking to make their pizza healthier, and, finally, those who find the thought of working with yeast dough daunting. The crust is made with white quinoa, which cooks faster than other types, olive oil, and a small amount of salt and baking powder. You can bake the crust ahead of time, then top it with pizza toppings just before serving and return it to the oven for a few minutes to melt the cheese. Make pepperoni pizza as in this recipe, or choose your own toppings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2 cups white quinoa
1/4 cup extra-virgin olive oil, plus more for greasing
1 teaspoon baking powder
1 teaspoon coarse salt

Sauce

3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 can (800 g) of canned whole tomatoes, crushed by hand
0.5 tsp dried oregano
1/4 tsp crushed red pepper flakes
0.5 tsp coarse salt

Toppings

1 tbsp. grated firm mozzarella
0.5 tbsp. grated parmesan
60 g thin slices of pepperoni
1/4 cup large basil leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: quinoa, mozzarella cheese, Parmesan cheese, tomatoes, red pepper flakes, oregano, basil, pepperoni sausage

Cooking the dish according to the recipe:

Cake:

Place the quinoa in a bowl and cover with water to a depth of about 2 cm. Cover and refrigerate for at least 8 hours or overnight.

Sauce:

Meanwhile, heat the olive oil in a large skillet over medium heat. When hot, add the garlic and cook until golden around the edges, about 1 minute. Add the tomatoes, oregano, red pepper flakes, 1/2 cup water, and salt. Bring to a simmer and cook until thickened, about 10 minutes. Set aside while you make the crust.
Preheat the oven to 425°F (220°C), placing a pizza stone or an upside-down baking sheet on the bottom rack. Drain the soaked quinoa and rinse thoroughly. Line a rimmed baking sheet with parchment paper and grease the paper with olive oil. Place the quinoa in a food processor with the olive oil, baking powder, salt, and 2/3 cup water and pulse until smooth and thick. Transfer the dough to the prepared baking sheet and bake on the hot pizza stone until completely set, 12-15 minutes.

Invert the cake onto the baking sheet and remove the parchment. If the cake is sticking, run a knife around the edge to loosen it. Bake until the top and edges are crisp, about 5 more minutes.
Spread the sauce on the pizza crust, almost to the edges. Sprinkle with mozzarella and Parmesan cheese, and arrange the pepperoni slices on top. Tear basil leaves and scatter them over the pizza. Bake on the top rack of the oven until the cheese is melted and bubbly, about 15 minutes. Cut into squares and serve. You can also pizza on a crispy rice crust, with meat and kimchi in Korean style.