Quinoa Crust for Pizza or Cheesy Garlic 'Bread' Recipe
User Reviews
5
Quinoa Crust for Pizza or Cheesy Garlic 'Bread' Recipe
Description
The Quinoa Crust for Pizza or Cheesy Garlic 'Bread' starts by rinsing and toasting quinoa in olive oil to remove excess moisture and enhance its nutty flavor. After cooking the quinoa with water until tender and evaporated, it is cooled before combining with eggs, olive oil, garlic salt, oregano, basil, baking powder, and shredded Italian cheese. The mixture forms a batter that is spread on a parchment-lined baking sheet and baked at 425°F, yielding a firm, textured crust with a light crispness on the edges. This crust can be dressed as a base for pizza toppings or topped with additional cheese and garlic for a cheesy garlic bread style. The recipe offers versatility by using quinoa as a base, delivering a gluten-free option with the richness of cheese and herbs to complement toppings or serve as a flavorful bread alternative. The process includes careful moisture control through rinsing, toasting, and cooking the quinoa, essential to achieving the right texture and stability in the crust during baking.
Ingredients
- 1/2 cup quinoa
- 3 tsp. olive oil divided
- 1 cup water
- 2 egg large
- 1 ½ tsp. garlic salt
- ½ tsp. dried oregano leaves
- ½ tsp. basil dried leaves
- ½ tsp baking powder
- ¼ cup Italian-blend cheese pizza-blend or mozzarella would be good too, shredded
- cheese shredded Italian-blend cheese (1/2 cup), for cheesy garlic bread, optional; pizza sauce for dipping
- pizza sauce shredded Italian-blend cheese (1/2 cup), for cheesy garlic bread, optional; pizza sauce for dipping
- pizza sauce ½ cup shredded Italian-blend cheese, and your favorite pizza toppings, 1/3 cup, for pizza, optional
Instructions
- Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Shake off as much excess liquid as possible. Add the rinsed quinoa and 2 tsp. olive oil to a medium sauce pot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast.
- Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15 minutes, stirring occasionally. Remove the lid and turn the heat to low. Cook 5 more minutes, stirring occasionally (evaporating excess moisture). Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
- In a small bowl, add the eggs, 1 tsp. olive oil, garlic salt, oregano, basil, and baking powder. Whisk until well combined.
- Add the cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined.
- Spread the quinoa dough into a ¼ inch, even layer on the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-20 minutes, edges should begin to brown.
- Top with the pizza, or garlic bread, toppings and return to the oven for 5 minutes.
- Let the pizza, or garlic bread, cool for 5 minutes before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1portion = 1/4 of the crust (without toppings) | |
| Calories | 169kcal | 8% |
| Carbohydrates | 14.9g | 5% |
| Protein | 7.4g | 15% |
| Fat | 8.8g | 14% |
| Saturated Fat | 2.3g | 12% |
| Fiber | 1.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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