Gluten-free pizza with quinoa crust
The perfect Gluten-free pizza with quinoa crust for weeknight dinners
Main Course, Pizza
Gluten free, International, Nordic
(1 1/2 dl.) quinoa
(about 10.6 oz. cooked weight)
(3 dl.) water
grated fresh mozzarella
(50 gr.) blue cheese
Rinse quinoa thoroughly.
Cook for about 15 minutes or until all water is absorbed and allow it to cool.
Mix finished cooked quinoa with eggs and salt.
Spread quinoa mixture onto a baking sheet lined with baking paper using a ladle so it forms a beautiful round pizza base.
Bake the base in the oven at 200 degrees for approximately 20 minutes or until it has obtained a light golden surface, can be lifted from the baking paper and feels solid.
Spread the toppings (except rucola and basil leaves) on the pizza.
Bake in the oven until the cheese is melted.
Garnish with rucola and basil and serve.