QUINOA PIZZA WITH SUMMER GREENS AND TOMATERS'
Pizza is serious business, my friends. And as the late Summer tomatoes are in full effect right now, lets be honest...it's time to make some pizza! I'm all about a chewy, dense crust, and that is honestly why I love this quinoa crust. Not only is it SUPER EASY, but it's also very easy to adjust to either a thick crust or a very thin, flat-bread like crust. The soaked quinoa blends up into a hearty, protein-packed batter that will impress even the most traditional Nonna out there. If you are feeling adventurous, please feel free to spice up the crust mixture with dried garlic powder, oregano, basil, rosemary, or something along those lines. Also, let us all remember that this is just a base recipe. If you're into thai pizza, toss some cilantro into the quinoa batter, and top that baked crust with peanut sauce, sauteed vegetables, pulled chicken, and heaps of fresh cilantro and lime. That is just one idea, but as you will see below, we've kept it pretty gosh darn Italinano. Mangia, my friends!
1 1/2 cups Quinoa, uncooked 1/2 cup water, plus more for soaking quinoa
2 t. Baking powder 1/2 t. salt
1 T. coconut or avocado oil 1 bunch, Dandelion Greens, chopped 1 bunch, Mustard Greens, chopped 1 bunch, Collared Greens, chopped
2 cloves of Garlic, sliced 2 large tomatoes, sliced 1/2 cup Walnuts, chopped
8 oz. chevre cheese (optional) 1 large handful of fresh Basil, chopped
An "irresponsible glug of good olive oil, for drizzling over cooked pizza
1. Place the quinoa in a small bowl and cover it with water. Let the quinoa soak overnight or for at least 8 hours. Drain and thoroughly rinse the quinoa.
2. Place the quinoa, 1/2 cup water, baking powder, and salt in the bowl of a food processor. Process until a smooth batter is formed, about 2 minutes, scraping down the sides of the food processor as necessary.
3. Preheat oven to 425°F.
4. Line a 11x17” baking pan with parchment paper (it may help to rub the pan with oil or water first, so that the parchment sticks). Pour the batter into the pan and smooth with a rubber spatula, or with wet hands!
5. Bake the crust for 15 minutes at 425°F. Remove the parchment paper from under the crust.
6. Flip the crust over and return to the oven for 5-10 more minutes, or until golden and the edges are crispy.
7. While the crust is cooking, melt the avocado or coconut oil in a large sauté pan at medium heat, and add the chopped greens and garlic. Cook for a few minutes, just until the greens are slightly wilted. Season with S&P, remove from heat, and set aside.
8. Remove the crust from the oven and add the sautéed greens, garlic, sliced tomatoes, chopped walnuts, chevre, basil and any other toppings of your choice. Return to the oven and bake for another 10 minutes.
9. Remove from oven and immediately drizzle the pizza with a whole lot of olive oil. Cut the pizza into squares or wedges and enjoy! Mangia, mangia!
