What a weekend! I got back from Dallas late on Saturday night, and I feel like I’m mentally playing catch up, just in time to head out for another trip this week! Since we’re heading back to Ohio tomorrow for Thanksgiving, I’ve been avoiding going to the grocery store. Luckily, I had all of these ingredients and decided to play around with a pesto version of the quinoa pizza I’ve made before.
I’ve blogged about the magic of quinoa pizza crust before (you can read all about that here) but it really is one of my favorite go-to meals when I don’t have a lot of ingredients on hand.
This crust is great, because it’s gluten free, high in protein, and is only a few ingredients. So if you haven’t made this pizza before, try it out. I think my favorite combination so far has been tomato sauce, cheese, peppers, and onions, but obviously pizza crust is a blank canvas for exploration. So go explore!
Quinoa Pizza with Pesto
- 1 1/2 cup quinoa flour
- 1/2 cup oat flour (or whole wheat flour)
- 1/2 cup warm water
- 2 tbsp olive oil
- 1/2 cup shredded mozzarella cheese
- 3 tbsp pesto (Click for the recipe)
Combine the first four ingredients. You may need to use your hands in order to knead the pizza dough. It may be a little sticky, and that’s ok. Spray a pan or cookie sheet with olive oil and press the dough into the pan and roll with a rolling pin (or water glass, or wine bottle…) until it’s about 1/8″ thick. The thinner the crust, the crispier it will be. Top with pesto. Cover with mozzarella cheese. Bake at 350 for about 15 minutes or until the cheese begins to brown.