Lately, things have been as crazy as ever. I feel like I’m trying to do a million different things and can’t quite keep up. Does it ever get easier?! Why couldn’t I be like everyone else and get a normal job after I graduated college?!?! Not only would a desk job not be my thing (been there, tried that), I know that I’m on a path to finding a career that truly makes me happy every day, however it’s exhausting. Any other artist types out there know my struggle!
For the time being, I’ll just keep full steam ahead following my passions and hopefully reaching my dreams. Ultimate dream? Writing a cookbook. That would be sick – and totally make young Margaret smile. I love personal training and think it will always be a part of my life. There is something truly awesome and fulfilling about helping other people change their lives, feel better, and gain confidence. As for real estate, damnit I just want to sell ONE house. Enough with rentals and just let me feel like I accomplished my job by selling one house!!!! Or getting a listing. Preferably a million dollar listing, or sale. But I’m not picky 😉
Enough about my lame struggles. Let’s talk about this pizza!! I loveeee me some pizza. Growing up I was all about pasta pizza; although I did go through a pepperoni phase as well as a white pie phase. Point being pizza is delicious and should always be a part of our lives. I do turn my nose up at regular crust pizza however, as I prefer to eat my grains sprouted – or sub veggies for my crust (hello cauliflower crust pizza!!). Currently I’m all about this sprouted quinoa crust. I’ve been making it more than my beloved cauliflower crust because it’s much easier to make and tends to hold toppings better. Let’s be honest; I’m all about convince (yes I can be extremely lazy even though I cook just about everything I eat) and it doesn’t get easier than throwing quinoa in a blender and spreading it out over a pan. Seriously it’s that easy!
Sure you have to soak the quinoa first. But how long does it take to throw dry quinoa in a bowl with water? Just takes a bit of planning ahead as the soaking and sprouting process takes about 48 hours. You can just soak the quinoa overnight and be ready to go; I like allowing the quinoa to sprout for the added health benefits. I also find it really helps with the digestion of grains and legumes in general. If you have never tried sprouting your grains before, I highly recommend it! When you look at the ingredients, you will see that you add apple cider vinegar and salt to the soaking water for the quinoa. Why? This is to help rid the quinoa of it’s phytic acid and make it easier to digest and able to sprout. Phytic acid is found in grains, seeds, nuts, and legumes. It is the plant storage of phosphorous that humans cannot fully digest and often leads to stomach troubles and, you guessed it, gas. Physic acid protects the seed from prematurely sprouting as well as deters animals from eating it. To rid our grains of this unpleasant compound, soaking them in water with vinegar helps break it down and the salt draws it out. That’s why you have to soak grains before sprouting them! Or at least before eating them.
My favorite way to top this bad boy is with my homemade and homegrown heirloom sauce, tons of dried garlic, onion, parsley, oregano, basil, salt, and pepper, whole milk mozzarella, red onion, and organic and free-range sausage. Plus a generous sprinkling of arugula once it comes out of the oven…I don’t joke around with my greens! Sometimes I add spinach or kale under the cheese before baking, however I usually always additionally top my pie with something green. I’m just that kind of girl 😛
However you choose to top this crust, meaty, meat-less, cheesy, cheese-less – you can’t go wrong. Upgrade your pizza!!!
Sprouted Quinoa Crust Pizza
yield: one 24″x12″ rectangular pie, about 3 servings (2 slices each)
1 1/2 cups dry quinoa, rinsed
1 tsp apple cider vinegar
1/2 tsp salt
sprouted quinoa (or soaked quinoa, see note*)
1/2 cup water
1 tsp baking powder
1/4 tsp salt
- Rinse the quinoa. Add the quinoa, vinegar, and salt to a bowl and add enough water to cover the quinoa by about 3 inches. Briefly stir and a then cover and let sit for 6-8 hours or overnight.
- Drain and rinse the soaked quinoa then place it in a fine mesh strainer, cover, and allow to sit out for another 24-36 hours before making the crust*. Rinse every few hours to keep it moist. When you see the white sprouts (looks like white tails), you know it is actively sprouted.
- Preheat the oven to 425 F and line a baking pan with parchment paper. Lightly grease the parchment paper with olive oil.
- Rinse and drain the sprouted quinoa. Add to the base of a high-speed blender (or food processor). Add 1/2 cup of water, 1 tsp baking powder, and 1/4 tsp salt. Blend from low speed to high until a smooth batter is achieved.
- Using a spatula, pour the batter onto the prepared pan and gently spread it out so it is in one even layer, about 1/4 inches thick. Make sure there are no holes. I used a rectangular baking pan, but you can spread it over a circular pan for a classic round shape.
- Bake for 20-25 minutes, or until the edges are browned. Remove from the oven and flip over, then return for another 5-10 minutes. Add desired pizza toppings then return to the oven until your desired pizza doneness is achieved.
*you do not have to sprout the quinoa for this recipe to work. Simply follow the first step, skip the second, and complete 3-6.