A gluten-free, high-protein and high-fiber alternative to traditional pizza dough! Quinoa pizza dough has a fluffy texture and mild, nutty flavor. Nutrition facts are for the dough alone (not including toppings).
Rinse and drain quinoa under running water 3-4 times until water runs clear.
In a large non-reactive (glass) bowl, soak rinsed/drained quinoa in 2 cups of warm water.
Add 1 Tbsp. of apple cider vinegar to release the phytic acid (an anti-nutrient found in grains, legumes, etc. that binds to and prevents us from absorbing the nutrients), giving it a swirl within the quinoa. This makes the quinoa more digestible.
Cover the bowl with a towel and allow it to soak at room temperature for 7+ hours. Note: If you forget about it, and it's still soaking after 24 hours, change the water.
Remove towel, draining and rinsing the grains before cooking with fresh water.
Preheat oven to 425 degrees.
Use a high-powered blender to combine the following: soaked quinoa, 1/4 cup of fresh water, 1 Tbsp. olive oil, baking powder, garlic powder, and salt.
Set parchment paper in cooking pan. Grease parchment paper with olive oil spray or 1 Tbsp. olive oil. Pour mixture onto the paper.
Bake one side for 15 minutes.
Carefully remove from oven and flip the crust over, using another flat pan or cutting board for support.
Continue baking the other side of the crust for 10 minutes.
Remove from heat, add toppings, and cook for 5 minutes.
Remove from the oven and enjoy once your pizza has cooled to your preferred liking!