Have you ever tried to re-learn all the math you’ve ever learned over the course of two days?
Here’s a tip: don’t do it.
Prior to this mad cramming, a better, more thoughtful post lived in my head. One filled with words about how full o’ fears I am for school to start (thank you for all your kind encouragement, by the way!) a.k.a how change averse I am, yet how life is suddenly rustling back into action like it’s been shot with liquid adrenaline and it’s propelling me into a million errands per minute and coming up with a to-do list of 84 things with each item spawning another two and…maybe change isn’t so bad. But also about how brilliantly summer-like my five days of precious days of pure summer started out.
Also, camping. I’ve been meaning to talk to you about that, because it wasn’t nearly as bad as I feared (I clearly have a lot of fears that need re-evaluating).
But that must wait because I have financial equations to learn. So instead I’ll just leave you with this pizza that I made for me and Erik one day after a sunshiney afternoon at the pool. I’ve been curious to try a quinoa pizza crust (made purely out of soaked quinoa grains) for awhile, and I finally did! It is SHOCKINGLY delicious and well-structured. It takes a little pre-planning (i.e. an 8-hour soak time), but the fact that this is a no-bake pizza–just some stovetop elbow grease–made it FAR worth my time investment. If you hate cauliflower crust (PS: you must not have tried the right one) and are still searching for an anti-wheat, pro-whole foods crust, try this! We loved it. I got Erik to eat quinoa AND kale in one go, and he loved it so much he couldn’t even believe what was in it when I told him. CoughcoughIWINcough. (I’ll stop using parentheses now.)
I honestly just threw whatever what left in my fridge on the pizza and it turned out quite well, if I do say so myself. That is both a testament to the power of the toothsome, universally-accepting quinoa crust and a harmonious combination of a few dying ears’ worth of blistered corn, bronzed onion strips, a smashed mixture of kale and nuts, and fresh basil. I say use whatever fresh summer ingredients you have on your hands, but try this crazy pizza dough out, friends!
A delicious, essentially 2-ingredient quinoa pizza crust that can be made without an oven!
- For the crust:
- ¾ cup red quinoa
- ¼ cup water
- ¼ teaspoon each: oregano, basil, garlic powder (optional, use whatever herbs you have or prefer)
- 1/4 teaspoon salt
- few grinds pepper
- For the toppings:
- 1 cup fresh corn kernels
- ½ small onion, thinly sliced
- about 3/4 cup of kale pesto like this, or your favorite pesto
- ½ - 1 cup cheese of your choice, vegan if preferred (I used this gruyere)
- handful of fresh basil leaves
Soak quinoa in enough water to cover the quinoa for at least 8 hours. Rinse soaked quinoa well with fresh water, then blend in a high-powered blender with 1/4 cup water until mixture is smooth and thickened (it will kind of glop off your spoon--it's okay if the mixture still looks a little grainy).
Heat a small glug of olive oil in a medium frying pan over medium heat. Once the oil is hot but not smoking, pour quinoa mixture into pan and swirl to coat. Nudge batter around with a spatula if necessary. Cook for about 5 minutes on one side, or until you can easily slide a spatula underneath. Flip and cook for another 5 minutes, or until cooked through. Transfer to a plate to cool.
Blister corn: In the still-greasy pan you just used to make the quinoa crust, turn heat up to medium-high. Add corn to pan and let cook, without stirring, for 2 minutes. Stir and let cook for another 2 minutes without moving, until charred and popping (turn down heat if corn starts to pop out of the pan). Remove from heat.
Caramelize the onion: Heat another small glug of oil over medium heat. Once hot, add onions and a pinch of salt. Lower heat to medium-low and cook until caramelized, stirring occasionally, about 20 minutes.
Assemble the pizza: Add quinoa crust back to pan and top with pesto, charred corn, caramelized onions and cheese. Cover and cook for a few minutes over medium heat until cheese is melted. Top with fresh basil and serve.
I made mine with red quinoa, but you can also use white quinoa.
This recipe can be easily doubled or tripled to serve more people, but cook the batter in separate batches if you do so.
Adapted from here.