A delicious, essentially 2-ingredient quinoa pizza crust that can be made without an oven!
Ingredients
For the crust:
¾cupred quinoa
¼cupwater
¼teaspooneach: oreganobasil, garlic powder (optional, use whatever herbs you have or prefer)
1/4teaspoonsalt
few grinds pepper
For the toppings:
1cupfresh corn kernels
½small onionthinly sliced
about 3/4 cup of kale pesto like thisor your favorite pesto
½ - 1cupcheese of your choicevegan if preferred (I used this gruyere)
handful of fresh basil leaves
Instructions
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.
Notes
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.