Quinoa or Millet Crust Pizza (Gluten-Free)

Last summer, my husband and I went crazy for my zucchini crust pizza. Since zucchini are no longer in season, I needed to find a winter alternative.

So I came up with this discovery – the simplest, 2 ingredient recipe possible: Mixing cooked quinoa or millet with eggs, pressing this mixture into an oven dish and baking it makes a great base for a healthier, gluten-free pizza or garlic bread. I always make a bigger portion of whole grains anyway, so if your whole grain is already cooked and waiting in the fridge, this dish really just takes 15 minutes. No messy doughs or complicated ingredients included.

I also tried this crust as a base for garlic ‘bread’ with a topping of olive oil, minced garlic and dried oregano which I simply poured over the crust once it was cooked without putting it back in the oven. Delicious!

MilletQuinoa Crust Pizza

Ingredients:

2 cups cooked quinoa or millet (that’s 1/2 cup uncooked)

2 medium sized eggs

a dash of salt and a handful of dried herbs (optional)

Method:

Pre-heat the oven to 200 degrees Celsius.

Mix quinoa or millet with the eggs and salt and combine with your hands to create a dough. You can also add some dried oregano for more taste.

Press the dough into a baking dish and bake until it is cooked (about 15 minutes).

Remove from the oven and add toppings of your choice. Place back in the oven until cheese melts.

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4 Comments

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  • Vanessa on Jan 19, 2015 Reply

    Sounds like a yummy alternative to the traditional pizza crust! After my failed atttempts to make gluten-free focaccia, I think this crust has 100% chance of success…

    • Hiba on Jan 19, 2015 Reply

      I would love to hear what you think once you have tried it Vanessa!

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