Quinoa Pizza
Quinoa is a gluten free, complete protein, that is inexpensive and a shelf stable staple. Served with a fresh colourful salad topped with A Magic Grid Of Salad Dressings and lightly sautéed asparagus, it’s a wonderful crowd pleaser that adds variety to your grain consumption and provides wonderful health benefits.
We made a few small additions to add to our 50+ Foods a Week goal (diversity on the plate equals diversity in the gut microbiome) and encouraged everyone in our household to dress their crust with as many tasty options as possible!
Benefits:
Protein
Quinoa is one of only a few grains that is a complete protein and has a balance of amino acids very close to that of casein, found in dairy, without any of the adverse side effects.
Fiber
Soluble fibre is a superfood that just doesn’t get enough credit. Quinoa and asparagus are both incredible sources of insoluble fiber.
Antioxidants
This recipe has antioxidant opportunities in abundance and is the perfect vehicle to carry any nutrient dense toppings you choose. Antioxidants reduce oxidative stress within cells, slow the aging process, and support healthy immune system function. A few sources of antioxidants already on the menu here are garlic, basil, oregano, and asparagus.
The more diverse your plate = the more diverse your gut microbes, which means a healthier you!
Quinoa Pizza Crust
Author: Simply Quinoa
Ingredients
- 3/4 cup quinoa covered by 1″ of water and soaked for 6 – 8 hours (or overnight)
- 1/4 cup water
- 1/2 teaspoon aluminum free baking powder
- 1/2 teaspoon sea or pink Himalayan salt
- 1/2 tsp dried basil
- 1/2 tsp dried garlic powder
- 1/8 tsp dried oregano
- 1 TBS organic olive oil
Instructions:
Soak quinoa in fresh water, at least 1” higher in your soaking dish than the top of the quinoa for 6 – 8 hours.
Preheat oven to 425 degrees Fahrenheit and line a 9″ cake pan with parchment paper.
Thoroughly rinse quinoa and add to a blender with the 1/4 cup of water, baking powder, salt, dried herbs and olive oil, blend on high until smooth and creamy. The end result needs to be thick, much like pancake batter. It may take 3 –5 minutes, depending on your blender.
Pour batter onto parchment papered pan and bake, 15 minutes. Remove from oven, flip the dough and return to oven baking for another 10 minutes until browned and edges are crispy.
Add your sauce of choice, and any other toppings you’d like and bake for and additional 12 – 15 minutes.
Remove from the oven, let cool for a few minutes in the pan before transferring to a cutting board.
Favorite Toppings:
Dairy Free Pumpkin Seed Basil Pesto
Fresh Spinach, Purple Onion, Roasted Red Pepper, Garlic, Marinated Artichoke Hearts, Sundried Tomatoes, Fresh Herbs, Asparagus, Pineapple, Nutritional Yeast, Pastured/Free Range/Grass Fed Meats.
*ideally we use organic, free range/pastured/grass fed, and local ingredients whenever possible.
Garnish with fresh herbs, pepper flakes, etc. and enjoy!
Sautéed Asparagus
Author: Cindy Bergen
- 1 bunch crispy asparagus, woody bottoms snapped off
- 1 tsp organic unrefined coconut oil or grass–fed butter/ghee
Instructions
Heat a cast iron pan or skillet (please NO nonstick pans) on med-low heat and add unrefined coconut oil or grass-fed butter/ghee to the pan.
Once oil is melted add asparagus and sauté for approx. 3-5 mins or until bright green for a fresh, crispy texture.
Enjoy!
The more diverse your plate = the more diverse your gut microbes, which means a healthier you!
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