Quinoa “Dough” For Crackers, Pizza Crust & Breadsticks (Gluten Free Recipe)
Written by: Lindsay Sibson
Want to know what I learned while living in Italy a few months?
Eating a whole pizza for dinner every Saturday night WILL make you gain weight (and most likely give you a stomach ache too).
Because there is no such thing as “sharing” pizza in Italy (everyone orders their own), I regularly experienced uncomfortable feelings of intestinal warfare trying to digest all that DOUGH.
Let’s just say while I adore pizza, gluten and I have a love-hate relationship.
Can you relate? Do breads, crusts and doughs give you tummy troubles too?
WELL, you can still have your pizza and breadsticks too, thanks to this gluten free quinoa “dough!” Shoutout to The Wholesome Diet for providing such a delicious alternative!
Before we get to the recipe though…
What Is Quinoa?
- A grain crop that originated in Peru, Bolivia, Colombia, Chile and Ecuador over 3,000 years ago!
- A member of the flowering plant family – closely related to beetroot, spinach and amaranth.
- Harvested for its edible seeds.
- Quinoa seeds are processed to remove their outer layer, which has a bitter taste.
- Cooked in the same way as rice.
Health Benefits Of Quinoa
- 1 cup of cooked quinoa has 8 grams of protein
- Full of antioxidants, vitamins and minerals
- Contains lysine, which is essential for tissue repair and growth
- Has twice as much fiber as other grains
For Crackers: Cut the baked dough into small squares and use for your favorite dip (such as Guacamole).
How To Make Quinoa “Dough”
- In a fine mesh strainer, run the uncooked quinoa under cool water for 1 minute (until water runs clear). Shake off excess water.
- In a medium pot, add the quinoa and 2 teaspoons pure olive oil.
- Turn the heat to medium high and stir occasionally for 6-7 minutes.
- The quinoa will begin to toast as the moisture evaporates.
- Slowly add water to the quinoa and cover.
- Cook for 15 minutes, stirring occasionally.
- Remove the lid from the quinoa and turn heat to low.
- Cook 5 minutes to allow all moisture to evaporate.
- Transfer into a large bowl and allow to cool for 10 minutes.
- Preheat oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper and a drizzle of olive oil.
- In a small bowl, add the eggs, 1 teaspoon olive oil, garlic salt, oregano, basil and baking powder.
- Whisk until combined.
- Add the cheese to the cooled quinoa and then add the egg mixture.
- Still until all ingredients are mixed.
- On the parchment paper, spread out the quinoa dough into an even ¼ inch thick layer.
- Bake for 18-20 minutes or until golden brown (the edges should begin to brown).
For Pizza: Top off dough with tomato sauce, cheese and your favorite toppings and bake in the oven an extra 5 minutes until the cheese is melted.
To Make Breadsticks: Slice the dough in long strips… OR top off with herb-infused compound butter for extra flavor.
This protein packed quinoa “dough” is an excellent alternative for people avoiding gluten-filled breads and snacks.
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Lindsay Sibson turned her lifelong dream of traveling the world into a reality when she first stepped on a plan in April of 2014. With the simple intention of learning more about this beautiful world, she stepped away from corporate America to explore an alternative lifestyle of long term international travel, volunteering, blogging and pursuing a blissfully happy and fulfilling way of life.
Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life. Connect with her on her website and follow her travels on Instagram (https://www.instagram.com/_traveloholic_).
Through her blog, Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life.
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