Get your inflammation-free pizza crust fix with this quinoa-based crust!
QUINOA pronounced "keen-wah" is actually not a grain but a pseudocereal. This means it is the seed of a broadleaf plant vs true cereals which are the seeds of grasses. How cool is this: the quinoa plant is a relative of beets, spinach, and swiss chard -- but we treat its seeds as we would a grain. There's your fun fact for the day!
Quinoa is high in magnesium, as well as a good source of manganese, iron, copper, phosphorous, vit B12, and other essential mins. AND has the highest protein content of any grain. This protein is complete (because it contains all 9 essential aminos acids, rare in plants); it's also gluten-free!
It's best to rinse all grains pre-cooking and advisable esp for quinoa in order to remove the bitter SAPONIN coating on its outer hull that sometimes remains after processing.
Here I have my dry quinoa in water giving it a nice bath, and then I'll use my nut milk bag or fine strainer to drain it, then cook! I know it's an extra step, but once you do it a few times, it'll just become habit in your prep process.
Anti-Inflammatory Pizza Crust
1 1/2 cups quinoa, soaked overnight and drained
1/2 cup filtered water
1 tsp sea salt
~3 Tbsp cold-pressed virgin coconut oil
Optional: herbs of choice like oregano, basil, Italian seasoning, etc
Step One: Soak your quinoa overnight.
Step Two: Preheat your oven to 450 degrees F.
Step Three: Drain the soaked quinoa. Add the quinoa, water, and salt to your blender and blitz until fully combined. Add more water if needed -- the prepared mixture should have the consistency of pancake batter.
Step Four: Coat the base of two 8-inch cake pans, or one casserole dish with the coconut oil, and heat in the oven until the oil just starts to bubble. Remove from the oven and pour the batter into your pan(s).
Step Five: Bake for 20 minutes, then flip the crust and bake an additional 8 minutes. Add toppings and enjoy!