Mini Quinoa Pizza Crust
I would serve BLW babies between 6-8m+, depending on your country recommendation on when to serve quinoa to babies.
We’ve made quinoa pizza many times and every time the boys have asked for pizza Margarita! So I made them again and topped with some mushrooms. They devoured them! I’ve used quiche and tart forms to bake these.
They are so healthy and really simple to make, no yeast, kneeding and rising time needed, just an overnight soaking time, then blend (I used my nutribullet) and bake!
In case you don’t know, here are some useful health facts about quinoa.
Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.
Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to bulgur wheat, couscous and rice. Though it often occupies a similar role to these grains in dishes, quinoa is actually in the same family as beets, chard and spinach.
Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets.
Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease.
Ingredients for the crust
- 3/4 cup quinoa, covered by 1 inch of water and soaked for 6 – 8 hours (or overnight)
- 1/2 cup water
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil .
- Soak the quinoa in water, covering it by at least 1 inch, for 6 – 8 hours or overnight.
- Once you’re ready to make the crust, preheat oven to 220° C. Line your desired baking forms with parchment paper and drizzle with olive oil in the centre. Spread around with a brush until evenly coated and set the forms aside.
- Rinse quinoa thoroughly, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
- Pour batter into prepared baking forns and bake for 15 minutes. Remove, flip and return to oven baking for another 10 – 15 minutes until browned and edges are crispy.
- Top with sauce, cheese and any other toppings you’d like and bake for 12 – 15 minutes until cheese has melted and started to brown. Remove, let cool for a few minutes and serve immediately!
This recipe was inspired by simplyquinoa.com