Quinoa Crust Hummus and Veggie "Pizza"
Author: 
Recipe type: Appetizer, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 9" crust (thin)
 
Experiment with different toppings for this fun take on pizza. Try shaved veggies, or even thinly-sliced deli meat. Anything you would dip in hummus will be delicious!
Ingredients
  • 1 c quinoa
  • 1 c water {you may not use it all}
  • canola oil for thinly coating the skillet
  • 1 t kosher salt
  • .5 - 1 t garlic powder
  • hummus, sweet paprika, and sliced or shaved veggies for toppings
Instructions
  1. Place the quinoa in a bowl and cover with water. Let soak 4-8 hours.
  2. When it’s time to make the crust, use a pastry brush to cover the inside of a 9" cast iron skillet (or pyrex pie pan) with canola oil, and heat the oven to 450 with the oiled skillet inside.
  3. Drain the quinoa, and place about a half cup of it in a mini-prep food processor. Add a quarter cup of water, and process until the quinoa breaks up. The quinoa batter should be the consistency of pancake batter – add more water if you need to. Add half of the salt and garlic powder, and process again to combine.
  4. Repeat with the second half cup of quinoa, either in the same batch if it fits, or in a second batch.
  5. When the skillet is preheated, carefully remove it from the oven and place it on a flat, sturdy surface.
  6. Add the quinoa batter in a thin layer, spreading it carefully to coat the skillet. The batter should be about ¼" thick, but err on the side of thicker if you are ever in doubt.
  7. After 10 minutes, being careful of the VERY HOT handle, use a spatula to flip the quinoa over.
  8. Cook for 10 more minutes on the other side.
  9. Carefully remove from the oven, and transfer the crust to a cutting board.
  10. Cool a bit, and top as desired. Here, I used hummus, sweet paprika, and sliced tomatoes and seedless cucumbers, sprinkled with shredded carrots.
  11. Cut with pizza cutter and serve!
Notes
The quantity can vary, based on the consistency of your batter, and how thick you make the crust. I like to have extra on hand to play around with. You can oil a silpat and spread the extra quinoa batter more thinly, to make crackers. You will need a straight-edged spatula to flip the crackers made on a silpat. Experiment with different herbs in the batter, and let me know how it goes!
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2016/02/29/quinoa-crust-hummus-and-veggie-pizza/