Seriously, I love pizza- the spicy sauce and ooey gooey cheese, topped with red onions, mushrooms, sun-dried tomatoes and fresh basil. But for the past couple of years I’ve gradually scooted gluten—the protein found in wheat, rye and barley—out of my diet, which means no pizza!
I’ve attempted sweet potato-crust pizza, kale-crust pizza, and my favorite: cauliflower-crust pizza. Although delicious, cauliflower-crust pizza is a LOT of work! I jokingly asked my husband if he liked it, to which he replied “Oh YES!” My reply: “Well enjoy this one because I’m NEVER making it again!” 🙂
Then I found a recipe for quinoa-crust pizza that really had me intrigued…but I have to say, I wasn’t overly optimistic.
I made a few adjustments in the recipe and am pleased to report that this pizza crust turned out beautifully, and is really easy to make. The only time-consuming step is soaking the quinoa, but if you begin the soak in the morning right after you wake up, it will be ready to use by dinnertime!
Please note: I used pre-rinsed quinoa in this recipe. If you use quinoa that is not pre-rinsed, you will have to rinse it through a fine mesh strainer both before and after soaking.
PS: Most pizza sauce on the market contains added sugar. Boo! Fortunately there are a (very select) few without. Rao’s Pizza Sauce contains no added sugar, only: Italian whole peeled tomatoes, Italian cherry tomatoes, olive oil, carrots, onions, salt, dried oregano, garlic, and basil.