Author Notes: Pizza is one of those things that is extremely versatile. You can choose many different toppings, sauces and crust thickness. I have made a gourmet pizza using a quinoa-oat crust, goats cheese and grilled vegetables. Why quinoa? Why not I say! It has protein, fiber and calcium, just to name a few, that is both filling and really good for you. —sabrina
Serves: 2
Ingredients
Quinoa-Oat Crust Ingredients
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1/2
teaspoon freshly ground black pepper
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1/2
teaspoon maldon salt
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1
tablespoon chia seeds
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1/3
cup water
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2
tablespoons flax seeds
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6
rosemary leaves (chopped)
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1
cup quinoa flakes
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1/4
cup milled oats
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1/3
cup olive oil
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1
organic egg
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1/4
cup gluten free brown flour
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1
teaspoon organic honey
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3
pitted olives
Toppings
-
60
grams soft herbed goats cheese
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1
small eggplant cut into long slices
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2
tablespoons virgin olive oil
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3
tablespoons freshly chopped parsley
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1/2
teaspoon freshly ground black pepper
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1/4
teaspoon maldon sea salt
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1/4
cup goat yogurt
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1
roasted garlic
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1/2
teaspoon sumac
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1/2
teaspoon dill
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1/2
teaspoon thyme
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1/2
teaspoon oregano
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1/2
teaspoon chili
Directions
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Directions for the crust:
Preheat the oven to 180 C / 355 F - In a bowl combine the chia with the water and let that sit for about 2 minutes [while this is happening, chop the rosemary and olives]
- Add in the rest of the ingredients and mix until you have a dough that can be rolled into a ball and doesn’t fall apart instantly- if it does add a bit more quinoa flakes/brown flour [but 1 tablespoon at a time- you don’t want to over do it]
- Lightly oil a tart pan, or pie dish- basically anything with a bottom that pops up and place the pan on top of a baking sheet- in case any oil leaks out
- Put the dough in the pan and spread with your hands until the pan is evenly covered [there should be a little more than enough left over depending on pan size]
- Cook the crust for 10-15 minutes- depending on how soft/crunchy you like your crust- keep an eye on it
- While the crust is baking, lightly oil and cook the eggplant on a non stick pan above medium-high heat until golden brown on each side [salt and pepper to taste]
- Turn off the oven and place the pan on a heat proof surface
- When the crust comes out of the oven place the goats cheese on top and let melt a bit before spreading with the underside of a spoon
- Place the eggplant on the pizza evenly
- Mix the goat yogurt, roasted garlic pieces, sumac, dill, thyme, oregano, chili together and add dollops of the mixture over the eggplant and them sprinkle parsley over the pizza
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