My friend, Tim D., provided the inspiration for this cheesy pizza bread with a quinoa crust. Fun, tasty, and naturally gluten-free.
½ cup quinoa
3 teaspoons extra-virgin olive oil (divided)
1 cup water
2 large eggs
1½ teaspoons garlic salt
½ teaspoon dried oregano leaves
½ teaspoon dried basil leaves
½ teaspoon baking powder
¼ cup Parmesan cheese (grated)
1½ cups mozzarella (grated)
1 teaspoon Italian Seasoning
Optional – marinara sauce for dipping
Optional – ranch dressing for dipping
Preheat oven to 425 degrees. Line a pizza stone or baking sheet with parchment paper.
Add the quinoa and two teaspoons olive oil to a medium sauce pot. Turn the heat to medium-high and stir occasionally for five minutes or until the quinoa begins to brown.
Carefully add the water to the toasted quinoa and cover. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, stirring occasionally. Remove the lid and turn the heat to low. Cook five more minutes, uncovered. Transfer the cooked quinoa to a large bowl and set aside to cool for ten minutes.
In a small bowl, add the teaspoon of teaspoon olive oil, eggs, garlic salt, oregano, basil, and baking powder. Whisk until well combined. Set aside.
Add the Parmesan cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined. Using your hands, spread the quinoa dough into a 9-inch circle (about ¼-inch thick) on the pizza stone. Bake for 18-20 minutes or until the edges begin to brown.
Remove crust from oven and top with mozzarella and Italian Seasonings. Return crust to oven and bake for five to six minutes or until cheese bubbles.