Tuesday, May 28, 2013

Super-grain Quinoa Pizza Crust

I've always loved pizza but don't always like the way I feel after eating it. I decided to create a gluten free crust with out yeast or oil. The secret? The magical zucchini! The zucchini is the secret as it locks in the moisture. This pizza crust is a great starter for many fun creations. It's super quick and easy! Plus it will leave you filling full, satisfied and recharged!

Fun insight: Quinoa dates back thousands of years ago. It "was the gold of the Incas" and is a complete protein rich in all 9 essential amino acids with twice as much fiber as other grains. Not only that but it's high in iron, magnesium, manganese, lysine and B2! Every time I eat quinoa my body feels incredibly satisfied. I can instantly feel the benefits and it always leaves me coming back for more!

Mmmm, Pizza!!!!!
Flippin' delicious and you don't feel weighed down! YES! 

Prep time: 10 minutes  Cook Time: 25 minutes  Total Time: 35 minutes
  • 1 shredded zucchini
  • 2 cups quinoa flour (ground quinoa)
  • 1/2 cup water
  • 1/2 tsp garlic salt
  • 3 cloves garlic
  • Dash of: Oregano, thyme, rosemary, basil, fennel, cumin, pepper and red pepper flakes. 
  1. Preheat oven to 375 degrees. Coat baking sheet or pizza stone with olive oil.
  2. Mix everything together in a large bowl until evenly combined. Kneed the dough.
  3. Place onto prepared pan or stone.
  4. Bake for 10 minutes or until edges start to brown.
  5. Prepare toppings while in oven 
  6. Remove and place favorite toppings on pizza (have fun!)
  7. Bake 10-15 minutes
Toppings I used?
  • 2 tomatoes sliced
  • 3 slices red onion
  • whole basil leaves
  • dash of garlic salt, pepper, oregano, rosemary and red pepper flakes. 
  • Opt for oil free or add a tiny drizzle of olive oil and balsamic vinaigrette. 

See the heart? I picked fresh basil leaves from the garden and noticed the beautiful surprise upon cleaning the leaves. It looks like a critter ate it's heart out - literally! :) 

Bon App├ętit!

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