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| Quinoa Crust Skillet Pizza |
This Quinoa Crust Skillet Pizza is like fast food meets super food. Quinoa is such a nutrient dense little seed that I was excited when one of my Youtube viewers brought this recipe to my attention and asked me to do a video trying it out.
Although I was excited, I was also a bit hesitant because the recipe doesn't include and binding agents. In my own experience with quinoa, it doesn't have a sticky feel so I wondered how it could possibly hold together.
But, I kept an open mind.
Whenever I try a new recipe, I like to stay as close to the original as possible before making changes. That recipe can be found HERE. If you like quinoa you’re going to love this pizza.
The crust stayed together perfectly and was fairly easy to serve. You’ll be disappointed if you’re looking for more of a bready texture. This has more of a texture of a piece of grilled polenta with the flavor and slightly more texture.
All in all I’d call this grain free pizza a success.
Quinoa
Crust Pizza
Soak
time: 8 hrs
Prep
time: 15 min
Cook
time: 25 min
Ingredients
- 1 cup quinoa
- ½ cup water
- 1/4 tsp salt
- 2 tbsp coconut oil
Instructions
- Preheat the oven to 450°F (or 230 °C)
- In a medium bowl, add the quinoa with enough water to cover (usually an equal amount), then stir, and soak for 8 hours.
- Drain the quinoa if there is excess water after the soaking.
- Add the quinoa, ½ cup of water, salt any spices you want to add, to a blender or food processor and process until you have a smooth batter.
- Preheat a 10 inch cast iron skillet for 5 minutes then add the coconut oil and make sure that the bottom and sides are well coated.
- Add the crust batter and smooth it with the back of a spoon to reach the edges of the skillet then.
- Bake the crust for 10 -12 minutes then flip pizza dough and bake for another 8 - 10 minutes.
- Remove skillet from oven and top the pizza with whatever you want then return it to the oven to bake for another 5-7 minutes to melt cheese or put it under the broiler if you like the cheese a little more blistered.
- Let it rest for 5-10 minutes then serve.
Wow!! My family LOVED it!!! We are excited to try this recipe for sweet things too... It would even make a nice sandwich bread. GF is hard to be very excited about. It's usually "ok" or "edible", but this was a smash hit! Thank you! So simple and so yummy!
ReplyDeleteThanks for the positive feedback. I bet it would be good with sweet things too. Good thinking.
Deletecould you do this in a 9 inch cake tin if you dont have a skillet?
ReplyDeleteI'm not sure if it would work since the cast iron skillet gets super hot. But it might sill work. The only way to know for sure is to give it a try. If you do I hope you'll come back and comment again with the results.
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DeleteI love quinoa and want to try this recipe. But I don't have an oven at home. Just wonder if it still works if I pan-fried the quinoa batter if I use less water. Look forward to your kind reply. Thanks
ReplyDeleteThe only way to know for sure is to try it. It may work. I bet it would work for sure done as small individual pizzas. They could be pan fried like pancakes and would be easy to flip. Trying to do one big pizza may be more difficult since the overall heat of the oven dries the top a little making it easier to flip. You have to let me know if you try it and how you made out.
DeleteThanks for your reply. I've just tried this morning, as you said, a little piece for experiment. But it turn out to be too soft just like pancakes :(. Though the taste is still good. That means it doesn't work …
ReplyDeleteI tried this twice tonight and each time I went to flip it it was stuck to the Skillet. Only thing I didn't do was pre heat the pan. Not sure if that would cause it to not flip over though.
ReplyDeleteI tried this twice tonight and each time I went to flip it it was stuck to the Skillet. Only thing I didn't do was pre heat the pan. Not sure if that would cause it to not flip over though.
ReplyDeleteWow, I don't know why I didn't see your comment until now. I apologize for not responding sooner. You absolutely have to preheat the pan so that when the batter hits the pan it immediately starts to cook and develop a crust that should release easily from a well seasoned cast iron pan. If the pan is not preheated It might cook from the top down in the oven but without that bottom crust forming you'll definitely have problems with sticking.
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