So this is going to sound wildly strange, but this recipe was quite literally a “#latenightthought” inspired dish. I couldn’t sleep one night, and whenever this happens, I get my best ideas. Like I quite literally keep a notepad next to my bed now, because if I try to remember them for the next day, I either a) forget the idea entirely or b) try so hard to remember through the night that my brain never turns off and I don’t end up sleeping. Anyone else…? No…? Yeah me neither…
It all started with the thought process that pizza is amazing. Always. Period. But there are so many different crust situations people are coming up with to try to be *~health goddesses~* that there are quite literally a million versions now. So when someone says, “let’s have pizza tonight” it’s no longer the quick debate of pepperoni vs cheese. It’s a lengthy series of decisions: a) Deep dish? Thin crust? Stuffed crust? Cauliflower crust? Whole wheat crust? Extra thin crust? Neopolitican style crust? Detroit style? Calzone? New York? Tavern style? b) What toppings do we want? c) What dipping sauces? d) How do we want it cut? e) Should we do half one topping and half of another? f) How can we make this more complicated? And the ever popular final question in my family, g) Ugh whatever, can we each just get our own?
Since there’s already so many crust situations, I decided why not add on one more? Everyone is crazy about quinoa lately, making Buddha bowls, quinoa cakes, quinoa pasta noodles, quinoa as a breakfast grain similar to oats, etc. It was only a matter of time before it became a crust too, so with my vitamix blending obsession, I gave quinoa pizza crust a shot, and was pleasantly surprised with the outcome…
As I look around the internet, I now see that this is absolutely already a thing. It was one of those moments where you think you have a unique thought, and then you’re quickly reminded that there is absolutely zero thoughts you can think in your head that have never been thought before by someone else. It’s so true.
So my late night thought was no incredible invention by any stretch, but it is something that’s very uncommon at least where I am, and I still think I’m a genius 😉 Just kidding. But I imagine the way I make it is somewhat unique as well. As I check out some of the other versions of quinoa crust, I see a lot more intricate recipes with eggs, cheese, flour etc. involved. These may or may not be even better than my simple concoction, so I encourage you to explore some of the recipe innovators of the internet. There’s so many creative foodies out there.
As for this version, there’s about 5 ingredients involved, and you likely have them all in your pantry:
- Baking Powder
- Olive Oil
Like I said, you can certainly enhance the flavor by adding oregano, parmesan, etc. and no doubt adding eggs and flour will likely give it a less crunchy, more fluffy outcome, but this is just one gal’s recipe. Do what feels right for your pizza lovin’ preferences. I like to sauce up my pizza quite a bit, so I liked that the dough was simple, crunchy, and a little salty to complement the seasoned sauce and cheesy toppings.
Equipment needed for this recipe includes:
- A jar that you can close and store in the fridge
- A blender that can take on a middle effort intensity
- An oven
- Spatula to flip the crust
- A baking pan or cast iron skillet
- Pizza cutter
Crunch Quinoa Crust Pizza
Yields 2 servings… or 1…
- 1 c Quinoa (I use white)
- 1/4 c Water
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 tbsp Olive Oil
*Pizza sauce & Toppings are of course entirely up to you. I make a quick tomato sauce, heavy on oregano, and mixed with some homemade pesto, then add all the parm and mozzarella. Sometimes I add olives, and my husband always adds pepperoni… Topping choices are totally limitless.
- Put 1 c of raw quinoa into a mason jar & fill it with water up to the top. Cover it with it’s lid and let it sit in the fridge overnight (or throughout the day for about 8 hours minimum).
- Once the quinoa has soaked, give it a rinse in a strainer & then add the quinoa to your blender. Additionally, add a small amount of water (I added about a quarter cup) to help the quinoa particles blend into a liquid consistency, also adding a 1/2 tsp of baking powder to ensure the “dough” can rise, and then a little bit of salt & EVOO (I did about a 2 tbsp of oil & a tsp of salt, even small amounts of oregano, garlic powder, and grated Parmesan for a little extra flavor!
- Once the mixture reaches a pancake batter consistency, I poured it into a skillet & popped it into the preheated oven set to 425 degrees. The bake times are quick but they require some watching given the different strengths of oven. I baked for 15 minutes, removed it, flipped it, and popped it in for 12-15 more minutes until it looked crispayyy and browned.
- From there, make your pizza! Let it cool though a little, of course. Sauce it up, top it, pour on the cheesy goodness, and then bake it one last time for about 10 minutes, maybe 15 depending on crispy preferences and oven intensity.
- Serve it up!!!! And let me know what you think of it plz!