Quinoa Black Bean Pizza Crust (Gluten Free)

Hey Everyone!

So last week I was experimenting with making a flourless pizza crust.  I decided quinoa would make a better base for pizza “dough” (after my failed attempt at cauliflower pizza crust). I was so surprised with the results! It came out perfectly. I’m so glad I wrote down what I was throwing into my mix, and in what proportions. I hope you are just as please with the result. Bon appétit!

Pizza Crust Ingredients:

• 1 C Quinoa
• 1/2 C Black Beans
• 1/4 C Red Kidney Beans
• 1/4 C ground flaxseed
• 1 TBSP Minced Garlic
• 1 TBSP  McCormick Italian Seasoning
• 1/2 tsp baking powder
• A few sprays of EV olive oil

Method:

1. Preheat oven to 400 F
2. Mash the black beans and red kidney beans  to form a paste (I used a fork for this)
3. In a large bowl combine the bean paste with the quinoa. Mix well – I used a spatula to press/stir the bean paste so that it was evenly distributed with the quinoa
4. Add the ground flaxseed, minced garlic,  italian seasoning, and baking powder. Mix well.
5. Lightly dust a pizza baking pan with  flaxseed (Or whole wheat flour if you’re not gluten free) ** This is to prevent the dough from sticking to the pan while baking
6. Spread/hand-press dough onto a pizza baking pan (spread the dough to about 1/4″ thickness)
7. Lightly brush on a few spritz’s of EV olive oil (this is optional but will help the dough to crisp up, you don’t need much – mostly around the edges)
8. Bake at 400 F for 20 – 25 mins

Pizza Toppings:

I used what I had on hand for the toppings but you can do whatever you want!

For this pizza I sautéd  onion, mushrooms, green and red bell peppers. I sprinkled one half  with gorgonzola (for me) and half with parmesan (for my guy).

Once you’ve added your toppings, bake again at 400 F for 8 – 10 mins. 

Enjoy!

xo Engrid