Asparagus & Garlic Quinoa Pizza
My take on gluten free pizza
Is there something better in the world than pizza night? It's something I grew up with, as I reckon most everyone else did. My parents would order in pizza when making dinner was just too much of a chore or on the day before groceries needed to be done.
Fast forward into my early twenties & I started hanging around with Italians. Pizza eating (and making) took on a whole new meaning for me. Not only did I learn to make pizza from scratch, but I discovered "white" pizza. Which, at the time, was the most novel idea I had encountered in a long time.
That being said, it actually makes pizza even more "basic" than it already is. No sauce to make. Boom! So, three cheers to simple yet succulent food.
PS. Nope, this is not your traditional pizza dough, but yes, it's super tasty. I'm not going to pretend that it has the same texture, because it doesn't. It is, however, a gloriously chewy wheat free pizza dough. So if that's your jam, high five! If not, try it anyways and don't call it pizza if you don't want to!
Makes 6 portions
1 C quinoa, uncooked
3 t. olive oil, divided
2 C water
5 cloves garlic, minced
1 t dried oregano
1 t italian seasoning
1 tsp baking powder
1 C mozzarella, shredded + divided
1 t nutritional yeast - optional
5 large asparagus, chopped
1/2 white or red onion, sliced thin
Feel free to load up your pizza just the way you like it! You can add meats, different cheeses or more seasonal veggies!
prep 10 + 15 mins + cooking 25 mins
Rinse quinoa in cool water for about a minute until water runs clear.
Drain quinoa as best you can & then add to a pan over medium-high heat with olive oil.
Toast for 6-7 minutes & stir so it doesn't burn.
Add water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer for about 15 mins.
Remove the lid and turn the heat to low. Cook 5 more minutes, stirring occasionally to evaporate excess moisture.
Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.
Preheat oven to 400 & line a baking pan with parchment paper.
Whisk the eggs, 1 t olive oil, garlic, oregano, italian spices and baking powder in a bowl.
Add the cheese & egg mixture to the cooled down quinoa. Stir to combine.
Spread the quinoa dough into a ¼ inch, even layer on the parchment paper.
Bake for 18-20 minutes, edges should begin to brown.
Top with the veggies & remaining cheese and return to the oven for 5 minutes.
Let cool for 5 minutes before slicing.