I'm not even kidding!!!!
How can anyone not think this is cool?!
It's recipes like this one that just put me in awe of God and how he created each plant with such uniquely useful functions!
Not to mention TASTEFUL functions...
And so healthful, too!
Shane and I both agree that this is our favorite gluten-free pizza crust out of all the ones we've tried.
I found this recipe on Tasteful Eats At Home. I use a cast iron skillet, but she says you don't have to:
"The recipe I based mine off of called for a cake pan – I bet a 9-inch would work. You’d probably want to lessen the batter – you might even be able to split it between 2 pans. Just don’t heat them for so long in the oven like you would a cast iron skillet. A few minutes is all you’d need."
1 c quinoa, plus enough water to cover/soak
1/8 c olive oil
1/2 c water
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp Italian seasoning
Soak quinoa in a bowl for eight hours or more.
Preheat oven to 450. Brush a 12-inch cast iron skillet with the oil and place in the oven to preheat. Drain and rinse quinoa, and dump it in the blender. Add water and seasonings; blend till it looks like a thick pancake batter. Pour the batter into the skillet and spread quickly. Bake ten minutes, or until the bottom is browned. Carefully flip the crust with a large spatula and bake ten more minutes. Remove from the oven and add toppings (don't overload it or the crust will become soggy); bake seven more minutes, or until the bottom is browned. Transfer the pizza to a board for slicing.