The best cauliflower & quinoa crust you've ever eaten
This is an updated recipe based on my past recipe Asparagus & Garlic Quinoa Pizza. I still stand by that recipe so very much, but I wanted to take a stab at hiding some veggies in the crust.
This crust is a little less eggy and doesn't have as many steps. With everything goin' on right now (more on that later) it feels to me like every step I can remove from a recipe without damaging the outcome is a step in the right direction.
So here we are, it's September first, cauliflower is in season & cauliflower rice is all the rage...so if the can replace that starchy goodness with this veg, sounds like a good starting point for the crust. Riverbend Gardens has some lovely green cauli ready for me to pick up with my CSA share, so I figured the more colour the merrier.
If you want to be extra sneaky about the added veg though, I suggest you try it with the white. Either way, they taste the same and the outcome shouldn't change.
This recipe has both eggs & dairy in it. I know, I know... but honestly, I've come to a point where 1/4 C of mozzarella isn't going to kill me, so I still stand by the idea that this is a rather healthy recipe.
I've topped it off with a bit of mozzarella & fresh tomato, but you could really load these up with whatever your heart desires!
Make 4 portions
1 ¼ C quinoa, cooked
1 ¼ C grated cauliflower
3 t. olive oil, divided
1 t italian seasoning
1 tsp baking powder
1 T red pepper flakes
¼ C mozzarella, shredded
¼ C parmesan
10 mins prep + 25 mins baking
Cook quinoa according to package instructions, making sure to cook out as much of the water at the end.
Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.
Grate the cauliflower as small as you can & add it to the cooling quinoa.
Preheat oven to 400 & line a baking pan with parchment paper.
Whisk the eggs, 1 t olive oil, garlic, red pepper flakes 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 fresh tomato & cheese and return to the oven for 5 minutes.
Let cool for 5 minutes before slicing.