|28 to 30Minutes|
Not only does making your own pizza mean that you can experiment with delicious alternative bases like this quinoa one and my cauliflower version, but it’s also a great way of using up any “odds & ends” of cheese, veggies, leaves etc that you have lurking in the fridge and putting store-cupboard ingredients like tinned/jarred anchovies, sun-dried tomatoes or even eggs to good use – the list is endless! And why not try spreading pesto on the base instead of the tomato sauce if you fancy something a bit different? It’s delicious!
I always keep cooked quinoa in the fridge as, not only is it great for making gluten free pizza bases, but it also makes a great addition to or base for adding to salads, soups, poke bowls…the list goes on! I tend to cook 200g (dry weight) of quinoa which gives a cooked weight of around 550g and this will make 4 quinoa pizza bases.
For the quinoa – place the uncooked quinoa into a fine mesh sieve and rinse with cold water until the water runs clear. Tip the quinoa into a medium saucepan together with 300ml of cold water, bring to the boil and then immediately cover with a tight fitting lid, reduce the temperature to low and cook for 20 minutes – DO NOT lift the lid during the cooking process or the steam will escape!
Once cooked, remove the lid from the pan and gently fluff the grains with a fork before covering the pan with a clean tea towel and leaving to cool completely. You can then use it as required and it will stay fresh in the fridge for 5-7 days.