Quinoa Pizza Crust!

by Bethany Vessey, Registered Dietitian on January 26, 2013 · 2 comments

No ideas yet for tonight’s supper?

How about PIZZA!!!! Yup I said it. . . the “P” word! I LOVE PIZZA and I love even more this recipe!

Pizza, for me is a great way to get veggies into my diet without making me feel like a rabbit. When made from scratch with quality ingredients, pizza can be a very healthy and satisfying meal time option that the whole family will love! This recipe is a great pizza crust that takes no more than 30 minutes to make and with the quinoa and whole wheat flour it is a great source of fiber and protein. You will love the simplicity of this recipe and the best part is it fits with “Week 4’s Challenge”!! Top it with tons of veggies, low fat cheese and you have yourself a yummy vegetarian/meatless meal time option. Makes great leftovers too!

My husband and I made this pizza the other night and this is what we put on one large pizza crust:

1/4 cup of pasta sauce
1 tbsp of garlic basil pesto
1 cup baby spinach
1/2 English cucumber, chopped (My husband’s idea, that was actually really good)
1/2 cup chopped mushrooms
1 green pepper chopped
1/2 med onion
3 tbsp of pineapple chucks
1 cup low fat cheddar cheese.

NUTRITION FACTS -2 slices, with toppings
Calories: 330; Fat: 11g; Fiber: 5g; Pro: 15g

Quinoa Pizza Dough

2 large = 24 slices (12/pizza)
Ingredients
1 1/3 cup water
2/3 cup quinoa, (dry measure)
1 1/2 cups, warm water
2 tbsp white or cane sugar
3 tbsp olive oil
1/2 tsp salt
1 tbsp, or 1 envelope, quick rise yeast
1 large egg, beaten
2 cups, white flour
2 cups, wheat flour, whole-grain

Directions
Combine 1 1/3cups of water with quinoa in a med sauce pot and bring to a boil. Once boiling cover and reduce heat to let simmer until water is gone, about 10 minutes. Once water is gone remove quinoa from heat, fluff with a fork and let sit for another 10 minutes to let cool.

Mix warm water and sugar into a med bowl. Stir in oil, salt and yeast. Mix in beaten egg and cooked quinoa. In another bowl mix both flours together, then add to quinoa mixture and mix well until the dough is no longer sticky and sticks to your hand. If when you pull your hand away from the dough the dough still remains stuck to your had you will likely need more flour. 

After dough is made cut dough in half to make two large crusts (12 pieces each) or in 3’s to make 3 med crusts (8 pieces each). Form dough into balls. Unused dough can be frozen in freezer for up to 3 months.

If using dough immediately place the dough in a grease bowl cover with a clean towel and place in a warm area for 15 minutes. If using frozen dough let thaw overnight in the refrigerator and then once thawed follow the same directions as above.

To prepare your pizza, preheat the oven to 425F. Light grease your pizza pan and then press dough evenly onto pan. Top with your favorite toppings and then bake on center rack for 25-30 minutes. Refrigerate leftovers for up to 3 days.

NUTRITION FACTS -per slice, with no toppings
Calories: 117; Fat: 2.61g; Fiber: 2g; Pro: 4g

Enjoy!!!!

Robin March 9, 2013 at 9:19 pm

really liked the crust altho needed a full 2c more flour using 100% light spelt substituted for the flours listed – total about 6c.

Bethany Vessey April 27, 2013 at 3:16 pm

Thanks for the tip Robin! Glad you liked it!

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