Quinoa Pizza Crust Breadsticks
User Reviews
5
Quinoa Pizza Crust Breadsticks
Description
Quinoa Pizza Crust Breadsticks use cooked quinoa mixed with eggs, olive oil, Italian seasoning, onion and garlic powders, baking powder, salt, pepper, and a blend of mozzarella and Parmesan cheeses. The dough is spread thin and baked until golden, then topped with additional shredded cheese and baked again until melted. This method yields crispy-edged breadsticks with a chewy interior supplied by the quinoa base. The inclusion of Italian herbs and cheeses adds savory, familiar pizza flavor.
The breadsticks work well as an appetizer or side and can be dipped in sauces like marinara. Because they use quinoa and baking powder instead of traditional flour or yeast, these breadsticks provide an interesting alternative for those seeking a gluten-free option with a different texture and flavor profile.
Leftovers can be stored in an airtight container for 3 to 4 days. The quinoa dough can be prepared a day or two ahead and refrigerated covered. Toppings can be varied, but following the base recipe is best for structural results.
Ingredients
- 1 1/2 cup quinoa cooked
- 2 egg
- 2 tsp olive oil
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp baking powder gluten free
- salt to taste
- black pepper to taste
- 1/4 cup mozzarella cheese
- 1/2 cup Parmesan Cheese blend
- 1/2 cup mozzarella cheese blend
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
- Whisk eggs, olive oil, Italian seasoning, onion powder, garlic powder, baking powder, and salt and pepper to taste.
- Add cooked quinoa and mozzarella cheese to the egg mixture and mix well with a spoon until everything is well blended.
- Spread the quinoa dough into a ¼ inch, even layer on the parchment paper into desired shape.
- Bake for 15-17 minutes until it becomes golden brown.
- Remove from the oven and top with shredded cheese and bake for additional 5 minutes, until cheese melts.
- Enjoy immediately, and serve with marinara or any sauce of choice.
Notes
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Prepare the quinoa dough up to two days in advance; keep it covered in the refrigerator.
- Toppings can be customized, but altering the base recipe may affect texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 81mg | 3% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Vitamin A | 180IU | 4% |
| Calcium | 101mg | 10% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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