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 both kids and adults. This quinoa pizza tastes good, so 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 ingredients, so we both win with this recipe.
Usually, alternative recipes are not always palatable, especially if you are used to eating glutenous mainstream food items. You will have to try a new recipe with alternative ingredients to find out which recipe is truly good for both your health and your taste buds. This healthy pizza dough recipe that I am going to share with you today passed this kind of test numerous times. Every time it turns out good and delicious.
I’ve been making this recipe for about 4 years now and it’s one of my favorites. My children never refuse this sprouted soaked quinoa pizza. The pros of this pizza are it is absolutely gluten-free and yeast-free. It also contains lots of nutrients, because the quinoa is soaked for 24 hours before it is made into a healthy pizza dough. Soaking neutralizes the big part of 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 your participation, you just need to put water and apple cider vinegar on the quinoa and forget about it for the next 24 hours. Then you put the ingredients into a blender to make pizza dough, then simply bake it.
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 soaking and sprouting the quinoa. Measure exactly one cup of dry quinoa. I use white quinoa. Put it into a bowl with a lid. Wash the quinoa 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 water 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 for 24-36 hours.
- After 24-36 hours you will see tiny quinoa sprouts. Rinse the quinoa really well several times, draining the water. If you don’t wash the soaked quinoa well, it may have a bitter taste after it’s cooked. So, make sure you wash and drain the quinoa really well. I wash and drain it about 3 times usually.
Now it’s time to start the pizza. It’s very easy from here:
- Preheat the oven to 425. Preheat the empty cast iron skillets too, by placing them into the oven.
- 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 Himalayan 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 mixed really well. The 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 the skillets. This will prevent the dough from sticking to the bottom.
- Pour the pizza dough into hot skillets, make a round shape. Then 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 flatbreads and put the skillets back into the oven for 2 minutes more.
- 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. The spread some tomato sauce or organic ketchup. Sprinkle your favorite toppings*, then sprinkle shredded cheese.
- Place the skillets into the oven until the cheese melts. About 3 minutes.
* To make vegetable toppings (i usually use only cheese), chop some tomatoes, pineapples, and sweet peppers. Saute them in a small amount of oil until they are half cooked.
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