QUINOA CAKE PAN PIZZA CRUST
Raise your hand if you love a good slice of za.
If your hand isn’t in the air… just… please go. jk.
But really, you’re in the wrong post.
I have so many memories with pizza. Growing up, pizza night was the one night when mom would let us drink soda because Coca Cola was invented for pizza. In college, me and my broke friends sized out of our jeans thanks to $5 Little Caesars after class. And sometimes Cicis unlimited pizza for dinner. Visiting New York... pizza. Long day… pizza. But wait... oh crap...now I’m allergic to Gluten? Not cool.
Things were tough for a couple years, but now just about any place with pizza has a gluten free option. The real challenge has become making your own at home. It’s complicated, but possible. The hardest thing about it is sorting through the thousands of gluten free recipes online to find one that tastes good, is easy to hold, and doesn’t fall apart. It’s frustrating by the time you’re on your trillionth recipe. Some are okay, but 99% of them just aren’t quite right.
Basil, my husband, and I once had a couple friends over for pizza night. I was gluten free, she was dairy free, and the two of us combined were an insult to what pizza should be. I had made a pizza a couple weeks before to test out a new recipe and it turned out alright, but that night, I pulled it out of the oven and something looked off. It didn’t look like the same recipe I had used weeks before ...but I decided to go with the flow. Then I tried to slice it and I knew. This was going to be bad. Our friends were so sweet and nice, and complimented the flavor of the concrete pizza. We couldn’t hear them. Because of the crunching. But they said it. At one point the guys took their pizza slices and started banging them on the kitchen table. I laughed so I didn’t cry.
The point is: it’s hard to find good allergy-friendly pizza crust recipes. It’s harder to find good allergy-friendly pizza crust recipes that aren’t complicated to make. Simple, quick, and not too many ingredients.
If you like pizza, have food allergies, have a cake pan, have a blender, and enjoy quinoa, you will love this recipe. Even though I love cooking with a pizza stone, not everyone has one. But everyone has a cake pan. (And also you have to use a cake pan because this makes a batter instead of a dough.)
¾ cup of quinoa, soaked in water for 6+ hours (to soften and remove ‘soapy’ flavor)
¼ cup of water
½ tsp. baking powder
½ tsp. salt
1 Tbsp. Olive Oil (plus an extra 1/4 teaspoon for coating pan)
1 clove garlic (optional if you like the taste of garlic)
Toppings of your choice*
Pesto (check back in a couple of days for my vegan pesto recipe :) )
Agave nectar drizzled on top
1. Soak quinoa in water for at least six hours. Ensure water level covers the quinoa by an inch or so. (I soak mine when I’m making my morning cup of tea and it’s ready for dinner time :).)
2. When you're ready to make the crust, preheat oven to 425°F.
3. Line a 9" cake pan with parchment paper and coat with ¼ teaspoon olive oil (drizzled or sprayed). Spread it around with your fingers for an even coat.
4. Drain your quinoa in a fine colander then run a little extra water through to rinse.
5. Put the quinoa into your blender (I used our Nutribullet) and add the ¼ cup of water, ½ teaspoon baking powder, ½ teaspoon salt and remaining olive oil. Blend on high until smooth and creamy (it will be runny like pancake batter).
6. Pour batter into prepared cake pan and bake for 15 minutes.
...Thumbelina wanted to say hi :)
7. Remove, flip and return to oven to bake for another 10 - 15 minutes until it’s browned and the edges are crispy.
8. Take pan out and top with sauce, cheese and any other toppings you'd like (I listed what I used in the Ingredients section above).
9. Bake for an extra few minutes until cheese is melted.
10. Pull out of oven and top with fresh herbs of your liking (you can never go wrong with a little basil, rosemary, chives, etc.)
11. Slice it up and enjoy!