21 Apr Gluten Free Quinoa Pizza Crust
Gluten Free Quinoa Pizza Crust
Everything happens for a reason. It has been Passover for almost a week, and during Passover any leavened wheat products are strictly banned. So, I was desperately craving pizza. And not the slather some sauce and cheese on a piece of matzah kind of pizza. Real pizza with a chewy and crunchy crust. So I set out to make a cauliflower pizza crust, the closest approximation to a real dough I could think of that was also passover friendly. Things were going swimmingly, that is, until I dumped in the parmesan cheese in the final step before pressing out my dough. Tasting what looked like perfection, I was startled to find that the dough was sweet. Very very sweet. Insert light bulb and forehead smack, I quickly reaslized what looked like parmesan was actually a bag of leftover streusel topping. Streusel topping that was loaded with Passover's nemesis: flour. Dejected, I tossed the whole dough. Decided I'd just eat the leftover quinoa I had in the fridge and top it with my pizza toppings. Insert second light bulb: I would make the same crust concept but with cooked quinoa instead of cooked cauliflower. With a few tweaks and a mighty food processor, I discovered that the resulting crust was far superior to its cauliflower cousin. That is, until I burned it in the final stage under the broiler. (It was just one of those days).
- 2 Cups Cooked White Quinoa, Cooled
- 1 Cup Shredded Mozzarella
- 1 Cup Grated Parmesan Cheese
- 1/2 Teaspoon Red Pepper Flakes
- 1 Teaspoon Dried Oregeno
- 1/2 Teaspoon Garlic Powder
- 1 Teaspoon Kosher Sea Salt
- 1 Egg, beaten
- 1.2 Cup Extra Virgin Olive Oil
- Preheat oven to it's very highest heat (mine is 550).
- Place quinoa and mozzarella cheese in the food processor and mix until smooth. Pulse in seasonings. With the motor running, add in olive oil in a steady stream until a dough-like consistency forms. Transfer to a bowl and stir in egg and parmesan and mix until well blended.
- On a parchment lined baking sheet, form your crust by hand, thin enough so it will crisp but thick enough where it won't break. It will look like it won't stay together, but don't worry when it bakes it will firm up.
- Place in oven (without toppings) and bake until golden and crisp, about 25 minutes.
- Top with your favorite cheese and toppings and place under the broiler until cheese is golden and melty, 2-5 minutes.
- To insure a crusty crust, make sure you par bake it and then add toppings at the end with a quick finish under the broiler to melt at the end. Just watch it like a hawk to make sure it doesn't go up in smoke like mine.
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