This month Dave (my husband) and I are playing a game; we’re seeing how little we can spend on groceries this month, before heading off to Hawaii for vacation. We’re not sacrificing our nutrition, just seeing how far we can stretch our dollars, and how creative we can get with what’s already in our pantry and fridge. We felt like pizza last night, we didn’t have mushrooms or olives, two of our favorite toppings, but I thought it was worth the challenge. This is the second time I’ve attempted a hybrid pizza crust made of flour and cooked quinoa. It was delicious the first time, but a little high maintenance; when I made one large pizza it took forever for the center to cook. This time I opted to make mini pizzas instead. So here are pics of the basic ingredients (salt and water not pictured):
1.5 cups cooked quinoa
2T freshly ground flax + 4T water (used as binder)
1 3/4c all purpose gluten free flour, or whole wheat if you like
1t baking powder, plus 1/4t salt, and roughly 3/4 c water
Quinoa pizza crust
Preheat oven to 425 degrees
makes six mini pizzas
1.5c cooked quinoa
1 3/4 cups flour
1t baking powder
2 T ground flax +4T water
mix dry ingredients well, add flax mixture and water and mix well, add more water or more flour to get a doughy consistency that isn’t too wet. flatten into six mini pizza crusts on oiled baking sheet. Bake for 15 minutes without toppings, flip, then bake another 15 minutes with toppings.
We didn’t do too bad scrounging up some delicious toppings: chard from our yard, garlic, roasted red peppers, yellow onion, artichoke hearts, kalamata olives, and pine nuts, with some trader joes bruschetta topping as the sauce.
The crusts were delicious, light, airy, and crunchy. The toppings made for a great combo, though having more sauce next time will make them even better. Let me know how you like this recipe and your favorite toppings!