This sprouted quinoa pizza crust is made of healthy pizza dough which is gluten-free, yeast-free, low carb, and protein-rich. It makes a perfect healthy breakfast for children and adults. This quinoa pizza tastes good, and my children love it. Children don’t care if it is healthy or not, they care about the taste, right? And we care about the quality of the food ingredients. This quinoa pizza recipe wins in both ways!
I’ve been making this recipe for years and it’s one of my favorites. My children never refuse this sprouted soaked quinoa pizza. I love that it is gluten-free and yeast-free. I also love that the quinoa is soaked for 24 hours before it is made into a healthy pizza dough. Soaking neutralizes the phytic acid which means the minerals in quinoa become more bioavailable. The recipe also contains dried oregano, which is a powerful anti-inflammatory herb.
The recipe is very easy. The soaking part does not need our participation, we simply pour filtered water over quinoa, add apple cider vinegar, and forget about it for 24 hours. Then we put the ingredients into our blender, blend everything into a smooth paste to make our pizza dough. Then we bake it! Simple as that.
Sprouted Quinoa Pizza Crust – Healthy Pizza Dough Recipe
Ingredients for soaking/sprouting:
- Organic Quinoa – 1 cup
- Apple cider vinegar – 1/2 1 tsp
- Filtered water – enough to fully cover the quinoa
Ingredients for healthy pizza dough:
- Quinoa – soaked, sprouted
- Filtered water – 1/2 cup
- Dried oregano – 1 teaspoon
- Himalayan Sea Salt – 2/3 teaspoon
- Coconut flour – 2 Tablespoons
- Cold-pressed Olive Oil – 2 Tablespoons
- Tomato sauce, salsa or organic ketchup
- Grass-fed cheese (I use Kerrygold Ballyshannon cheese)
Other tools & ingredients:
- 2 Cast iron skillets
- Coconut oil for greasing the skillets (I used refined organic coconut oil)
How to make sprouted quinoa pizza crust:
- The first thing to do is to soak the quinoa for 24 hours. Measure one cup of dry quinoa. Wash it and drain. Then, pour about 2-3 cups of filtered water over the washed quinoa. The quinoa must be fully covered with water. It’s better to put more water than not enough because the quinoa will absorb water during the soaking process. Add 1/2 tsp of apple cider vinegar to the bowl with quinoa, cover the lid and leave on the counter at room temperature for 24-36 hours.
- After 24-36 hours you will see tiny quinoa sprouts. Rinse the quinoa well several times, draining the water each time. If you don’t wash the soaked quinoa well, it may have a bitter taste after it’s cooked. So, please make sure you wash and drain the quinoa at least 3 times.
Now it’s time to start the pizza. It’s very easy from here:
- Preheat the oven to 425°F. Preheat the empty and dry cast iron skillets too. Simple place them into the oven when you turn the oven heat on.
- Put the washed and drained quinoa into your blender. Add 1/2 cup of water and blend until smooth.
- Add 1 tsp of oregano and 3/4 tsp of Sea salt. If you are using table salt, add 1 teaspoon. Blend until well incorporated.
- Add 2 tablespoons of coconut flour. Blend well.
- Add 2 tablespoons of olive oil. Blend until everything is well incorporated. Our super healthy pizza dough is ready.
- Get the preheated cast iron skillets from the oven and put about 1/2 tablespoon of coconut oil in each of them. Spread the coconut oil on the bottom of each skillet. This will prevent the dough from sticking to the bottom.
- Pour the pizza dough into the hot oiled skillets, spread the dough so it forms a round shape. Place the skillets into the preheated oven. Set the timer to 11 minutes.
- After 11 minutes, take the skillets out of the oven. Flip the flatbread and put the skillets back into the oven for 2 more minutes.
- After that, take the cast irons skillets out of the oven and while the flatbreads are still inside the skillets spread 1 teaspoon of olive oil on the surface of flatbreads. Then spread some tomato sauce or organic ketchup. Sprinkle your favorite toppings*, then sprinkle shredded cheese.
- Place the skillets back into the oven until the cheese melts. About 3 minutes. You can broil the top if you wish.
* To make vegetable toppings (i usually use only cheese), chop some tomatoes, pineapples, and sweet peppers. Sauté them in a small amount of oil until they are half cooked.
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