Ingredients — what you'll need
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- 300 gram Mozzarella
- 50 gram Water
- 4 tablespoon Olive Oil
- 200 gram Quinoa
- 200 gram Tomato Paste
- 400 milliliter Water
- 2 gram Dried Oregano
- 0.5 teaspoon Salt
- 170 gram Sweet corn
- 0.5 teaspoon Baking Powder
- 2 piece Fresh Basil
Step-by-step method
At a glance
You're making a gluten-free pizza with a quinoa crust that starts with an overnight soak, so plan ahead. The dough comes together quickly with a simple blend, then you'll bake the crust twice — flipping it halfway through — before topping it and finishing with a final quick bake until the edges turn golden.
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Soak the quinoa
Put a cup of quinoa in a pot, pour in about 2 cups of water and let it soak overnight to swell up (it won't swell as much as you might expect from, say, soaking lentils).
Ingredients
- 200 gram Quinoa
- 400 milliliter Water
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Drain the quinoa
In the morning, drain the water from the quinoa and transfer it to a tall mixing bowl.
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Blend until smooth
Add the remaining ingredients and blend for about 5 minutes. You'll end up with a batter that's a bit thicker than pancake batter. I never managed to get it completely smooth — you'll still notice a slightly grainy texture — but that's absolutely fine.
Ingredients
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 2 tablespoon Olive Oil
- 50 gram Water
