Usuba
Gluten-free quinoa-based pizza
Crispy pizza with a quinoa base instead of traditional dough. Suitable for a gluten-free diet. Topped with tomatoes, mushrooms, ham, and mozzarella with aromatic herbs.
- Prep
- 480 min
- Cooking
- 40 min
- Total
- 520 min
- Standard serving
- 243.3 g
Ingredients
Total 11
Instructions
- 1
Step 1
Preheat the oven to 210 °C.
- 2
Step 2
Soak the quinoa in a bowl with plenty of water overnight or for at least 8 hours. Rinse in running water through a fine sieve and drain. Rinsing is important — it removes the bitterness.
- 3
Step 3
Transfer the quinoa to a blender, add salt and 0.25 cup of water. Blend for about 2 minutes until you get a liquid porridge. Add baking powder and run the blender for 3 seconds.
- 4
Step 4
Line a baking pan with parchment paper and brush with olive oil. Pour the quinoa batter and bake for 15 minutes.
- 5
Step 5
Flip the pizza base and return it to the oven for another 5 minutes to make the edges crispy. Thin dough turns out tastier.
- 6
Step 6
Slice the tomatoes and mushrooms into thin slices. Slice the Parma ham very thinly.
- 7
Step 7
Remove the base from the oven and spread with tomato pizza sauce.
- 8
Step 8
Slice the mozzarella into rounds.
- 9
Step 9
Arrange mushrooms, ham, tomatoes, and mozzarella on the sauce. Sprinkle with Provençal herbs. Put the pizza in the oven for 10 minutes until golden brown.
- 10
Step 10
Cut the pizza into 4 pieces and serve hot.
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