Hi friends!
You have noticed that it has been really quiet in here…no posts for over 2 months! I’ve taken a break to focus on myself. Lately, I’ve felt really tired and my cortisol (stress hormone) level has increased which me feel really crap. Being a working mom, I’m constantly juggling with family life, work and blog and it got a bit too much for me and I felt I was dropping everything and wasn’t doing anything good. I used to spend my evenings writing up recipes and post on my blog and social media channels which always led to going to be late and thus lack of sleep! So every post you see on my page came with a lot of time spent and thoughts even if it doesn’t look it. I want to thank you for sticking with me and it really warms my heart when I see your likes and comments as it means that you have taken your time to do it and appreciate my work. Thank you all! xx
Today, I’m back with a super yummy quinoa pizza crust recipe! My boys only like Pizza Margherita so I’ve made a homemade tomato sauce with 3 hidden veggies (carrot, cauliflower and onion) mushrooms and cheddar cheese. They devoured them as usual. The best part was we made the sauce together so they were happy that they ate some veggies as it tasted good toomand also it made mama happy. Making me happy means so much to them. Bless, such mama’s boys!
Quinoa belongs to the superfood catagory so these are actually healthy pizzas and really simple to make, no yeast, no kneeding and no rising time needed, just an overnight / daytime. Can it get any better?
Once you have tried it, I’m sure you will be hooked on it as my family is. So let’s get to it shall we?
You only need very few ingredients and most of them I am pretty sure that you have in your pantry.
- baking powder
- salt
- olive oil
- quinoa
- water
Start with rinsing the quinoa thoroughly the soak the quinoa in water, covering it by at least 3 cm, for 6 – 8 hours or overnight or during the day.
Once you’re ready to make the crust, preheat oven to 220° C. Line your desired baking forms with parchment paper and drizzle with olive oil in the centre. Spread around with a brush until evenly coated and set the forms aside.
Rinse quinoa thoroughly again, then add to a blender, I have used my nutriullet. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
Pour batter into prepared baking forns and bake for 15 minutes. Remove, flip and return to oven baking for another 10 – 15 minutes until browned and edges are crispy.
Top with sauce, cheese and any other toppings you’d like and bake for 12 – 15 minutes until cheese has melted and started to brown. Remove, let cool for a few minutes and serve immediately!
Enjoy!
Kat xx
This recipe was inspired by simplyquinoa.com
Really simple to make, no yeast, no kneeding and no rising time needed, just an overnight / daytime soaking time.
- 3/4 cup cup quinoa
- 3 cm covered of water
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 2 tbsp olive oil
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Soak the quinoa in water, covering it by at least 1 inch, for 6 - 8 hours or overnight.
-
Once you're ready to make the crust, preheat the oven to 220° C. Line your desired baking forms with parchment paper and drizzle with olive oil in the centre. Spread around with a brush until evenly coated and set the forms aside.
-
Rinse quinoa thoroughly, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
-
Pour the batter into prepared baking forms and bake for 15 minutes. Remove, flip and return to oven baking for another 10 - 15 minutes until browned and edges are crispy.
-
Top with sauce, cheese and any other toppings you'd like and bake for 12 - 15 minutes or until cheese has melted and started to brown. Remove, let cool for a few minutes and serve immediately!
