Most of you know that I don’t usually post recipes that are long on ingredients, time-consuming or laborious. This pizza does not fall into those categories per se, it just requires time, 6-8 hours specifically. Yep, that might be a deal breaker, I know. But, it is really worth it.
If you are craving shattering crisp, super thin pizza, then this is your baby.
So, plan accordingly. It is so worth it.
1 cup quinoa (uncooked)
1/4 cup water
1 tsp baking powder
2 Tablespoons of olive oil
pinch of salt
Place quinoa in bowl and cover with water, let sit 6-8 hours, or overnight if you have the time.
Drain well and rinse.
Preheat oven to 450 degrees, line a 8" x 8" square or 9" round pan with parchment paper.
laying one piece lengthwise the other widthwise.
Place in blender, add 1/4 cup of water, baking powder and olive oil and blend for 3 mins.
Or until you have a very smooth, slightly thick batter.
Pour into prepared pan, trying to make it as thin as you can and still cover the entire bottom of the pan, you may have batter left over depending on the size of the pan you are using.
Smooth out with a spatula, and bake for 10 mins, remove flip over crust leaving parchment on bottom.
Bake the other side 5-7 minutes more, or until both sides are lightly browned and crispy.
Remove from pan, you can place on a clean sheet pan now or continue to use the original pan you used.
Top with sauce, cheese and whatever else you like on your pizza.
Slide back into the oven, or onto a reheated bbq grill, and bake until cheese is all melted and nicely browned on top about 4-6 mins.
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