Quinoa Flatbread Pizza Crust and Pizza Instructions
These Personal Pizzas with Quinoa Flatbread Pizza Crust are tasty and easy to customize. I am pleasantly surprised by the springiness of the crust. Quinoa continues to amaze me.
Servings 2 filling individual pizzas
Calories 326kcal
Equipment
- Small or medium food processor or blender
- Baking spatula
- Large thin metal spatula
- 1-2 Pieces of Parchment Paper, 1-2 Sil-Mats
- 1 Baking Sheet
- Big knife of something to cut the pizza with
Ingredients
Quinoa Crust
- 1 cup raw, uncooked white quinoa rinsed & drained
- 1 cup water
- 1 - 2 cloves garlic
- 1 tsp dried Italian seasonings
- 1/2 tsp salt
- 1 tsp nutritional yeast optional; I recommend unfortified nutritional yeast, the fortified kind can taste synthetic or vitamin-y
- 1/3 cup cornmeal or more for dusting the parchment papers or sil-mats
To Make Pizza
- ¾ - 1 cup pizza sauce or other sauce
- choice toppings for baking: sliced black olives, quartered artichoke hearts, chopped & sautéed mushrooms and onions...
- choice of toppings for after baking: chiffonade or whole fresh basil leaves, arugula and vegan cashew cream cheese... link goes to easy vegan cream cheese recipe
Instructions
- Preheat oven to 425° F.
- Add quinoa, Italian seasonings, water, garlic cloves, nutritional yeast, and salt to a blender or a small to medium food processor. Blend until mostly smooth but a little gritty. The quinoa should no longer appear whole. This batter should look like a thick milkshake.
- Line a large baking tray with parchment paper or a sil-mat and dust generously with cornmeal. Pour batter into two side-by-side lines vertically onto the horizontal baking sheet. Use a small spatula to smooth out the batter evenly into two side-by-side oval shapes with the long part of the oval reaching to the top and bottom of the horizontal baking sheet. Try not to spread the flatbread too thin. Aim for 1/4 - 1/2 inch thickness. Work from the center outwards when spreading the batter to keep as much of the cornmeal under the crust as possible.
- Bake the flatbread for 15 minutes at 425° F and then remove it from the oven. First, try to loosen the crusts and flip them over with a large metal spatula. If that doesn't work, use the method below to flip the crusts. Carefully pick up the parchment paper and move the crusts to a cutting board. Sil-mats will be hot, wear oven mitts and use a butter knife to lift the edges of the sil-mat's diagonal corners. Parchment paper will not be hot, but be careful not to make contact with your skin and the hot baking sheet. Then place a new piece of parchment paper or a new sil-mat onto the baking sheet. Dust the new liner with cornmeal if desired. This is optional; the first round of cornmeal is the most effective in preventing sticking. Once the crust is half-baked, sticking isn't really an issue.Flip the parchment with the crusts over onto the new parchment, wearing an oven mitt if needed to make this happen safely. If the crusts aren’t stuck at all, just flip them with a large metal spatula instead of lifting and flipping the liner with the crusts on it. Otherwise, wait to flip until the liner with the crust is above the baking sheet you are flipping the crust onto; this will help avoid getting cornmeal everywhere.Peel off the top layer of parchment paper or the sil-mat. It might stick a little bit, but you should be able to get it off in one piece. You may lose a thin bit of crust here. If you have used a lot of cornmeal, it might not be stuck at all and you may not lose any crust.
- Bake the flipped crusts for 10 more minutes and then remove from the oven again.
- Top the crusts with a thin layer of sauce and toppings. If using vegan cream cheese and basil or arugula, add after the pizza is out of the oven. Bake the pizza for 10 more minutes.
- Remove the pizza from the oven and transfer it to a cutting board using a large metal spatula, leaving the liner behind.
- Press down on a large knife to slice the pizza into 6-8 slices. A really big knife works better than my pizza cutter.
- After cutting, add dollops of vegan cream cheese and basil, if using.
- Serve and enjoy.
Notes
Nutrition information is approximate.
This pizza is very tasty with 5-Minute Garlic Hemp Seed Parm a.k.a. Garlic Shake and crushed red pepper flakes sprinkled on top.
www.planttestkitchen.com
Nutrition
Serving: 1pizza crust | Calories: 326kcal | Carbohydrates: 57g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 563mg | Potassium: 517mg | Fiber: 7g | Sugar: 1g | Vitamin C: 1mg | Calcium: 64mg | Iron: 4mg