Like the summer sun, pizza is one of those foods that brightens up your day! The foundation of any great pizza is a great crust. This pizza crust is super simple to make and turns out perfectly every time!
Quinoa is considered to be a “superfood” due to its high nutritional content. It is referred to as a “pseudograin” because it’s actually a seed! Quinoa is packed full of minerals, nutrients, fiber, and all of the essential amino acids necessary for life.
Although soaking the quinoa prior to making the pizza crust is not necessary, it is highly recommended. Fiber has many benefits for digestion and overall health, however, high fiber foods may contain phytic acid and oxalates. These so-called “anti-nutrients” can decrease the absorption of minerals such as iron, zinc, calcium, and magnesium. Soaking, sprouting and cooking grains breaks these down to help ensure you are getting the full nutritional value from your food!
1 cup uncooked quinoa
1 tablespoon flaxseeds
1 cup brown rice flour
1 tablespoon baking powder
1 cup of water
Herbs, spices, and salt as desired (basil, turmeric, oregano, garlic powder, onion powder, paprika, dill, cumin… don’t hold back!)
- Pre-soak quinoa and flaxseeds by covering in water for 12-24 hours
- Preheat oven to 425 °F
- Strain quinoa and flaxseeds in a fine sieve and rinse well, until the water runs clear
- Blend quinoa, flaxseeds, and water in a blender until a smooth pancake batter consistency is achieved
- Add brown rice flour, baking powder, herbs, spices, and salt to the blender to combine (if your blender isn’t big enough you can transfer the batter to a mixing bowl and combine the remaining ingredients with a spoon)
- Line a pizza pan with parchment paper (not wax paper) and pour batter onto the paper-lined pan
- Spread batter evenly with a spatula
- Bake for 15 minutes then flip the crust over and bake for another 5-10 minutes
- Remove from oven and add sauce and your favourite pizza toppings!
- Bake for another 10-15 minutes or until toppings are cooked Enjoy! Serves 2-3
Recipe adapted from www.themicrovorediet.ca