A better, healthier and simpler gluten free crust than Bob’s Mills and vegan too!! So good!
I have nothing against a good ol’ fashioned pizza crust. In fact, I rarely turn down a slice of margherita. But I hate that pizza has to be reserved as a “splurge”— a weekend indulgence I don’t feel great about afterwards.
My newfound solution to these pizza crust woes: a protein- and fiber-packed quinoa crust. Not only is it a great gluten-free option, but it also makes for a more nutritious slice. After all, we’ve used quinoa in both sweet and savory tarts, and it’s the base for one of my favorite breakfast quiches. It only seemed fair to pair it with pizza!
Unlike some alternative pizza crusts, this one truly resembles the original. After soaking, quinoa combines with water in the food processor to create a pancake-like batter that bakes into a golden, chewy crust. The quinoa needs to soak overnight, so set it out this evening and enjoy pizza night tomorrow.
Quinoa Pizza Crust
Makes: One 9-inch…
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