Quinoa is super source of protein and many other key nutrients. Here’s how to use it as a base for your favorite vegan pizza toppings.
1 cup dry quinoa
1/3 cup brown rice flour
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1 teaspoon of any combination of dried oregano, dried basil, dried parsley, Herbes de Provence (or 1-2 tablespoons chopped fresh herbs)
Dash black pepper
Olive oil, for brushing
Additional toppings – sliced mushrooms, olives, etc
Place the quinoa in a fine strainer and rinse it under running water. Transfer it to a small saucepan and cook uncovered with 2 cups of water over low heat for about 20 minutes, or until the water is absorbed and quinoa is tender. Drain any excess water.
Preheat the oven to 375 degrees F and oil two jumbo 6-muffin pans. Stir the flour, oil, salt and spices into the cooked quinoa. Mash well. Press 3 tablespoons into each cup, making sure there is a solid covering throughout. and brush or drizzle 1/4 teaspoon olive oil on top of each. Bake 25 minutes or until lightly browned and firm on top.
Spread a tablespoon of tomato sauce on top of each tart. Add cheese and any additional toppings. Bake another 10 minutes. Serve warm.