Hubby and I schedule pizza night about once a week at our house. This crust has become my absolute favourite and everyone I’ve shared it with has raved about it.
It was a happy little accident. It was pizza day and I didn’t have a GF crust in the freezer and didn’t have all the supplies – or the time – for the almond flour crust I made on occasion. I looked in the fridge to see what was on hand for plan B dinner and saw some leftover quinoa. I always make a double batch of quinoa so I have it on hand for scrambles, to toss into salads, etc.
Anyhoo – I decided to see if I could turn leftover quinoa into a crust just with ingredients I had on hand – and it turned out AMAZING. The crust passed the “can I eat it with my hands” test and more importantly, it tasted really, really good.
Here’s the recipe:
- 1 cup cooked and cooled quinoa
- 1 egg
- 3 tbsp gluten-free four
- 1/2 tsp (or to taste) garlic powder, basis, thyme, oregano and rosemary
- 1 tbsp parmesan cheese
Preheat oven to 425⁰F. Mix all ingredients together. Put on parchment lined pizza pan and pat into shape. (I spray my hands with avocado oil as dough is sticky.) Bake for 25 minutes. Take crust out of oven, flip over, add favourite toppings and bake an additional 10 – 15 minutes. (Note: I make two crusts at a time and then freeze the second one for another time.)
If you decide to try this, let me know how you like it!