Are you ready to transform your pizza night into a nutritious culinary adventure? This isn't just another pizza recipe – it's a game-changing, flavor-packed masterpiece that combines the ancient goodness of quinoa with the irresistible charm of a traditional focaccia-style crust. Imagine biting into a crispy, golden pizza that's not only incredibly delicious but also packed with protein and wholesome ingredients. Whether you're a health-conscious foodie or simply looking to impress your dinner guests, this Quinoa Olive Focaccia Crust Pizza is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 1 large pizza
Ingredients
- 1 cup cooked quinoa
- 1/2 cup almond flour
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1/2 cup sliced olives
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the cooked quinoa, almond flour, 2 tablespoons of olive oil, and garlic powder. Mix thoroughly until the ingredients form a cohesive, slightly sticky dough.
- Transfer the quinoa dough to the prepared baking sheet and use your hands to spread and press it evenly, creating a thin, uniform crust about 1/4 inch thick. Ensure the edges are slightly raised to create a focaccia-style border.
- Drizzle the remaining olive oil over the crust, using your fingers to gently spread it and create small dimples in the surface, mimicking traditional focaccia texture.
- Pre-bake the crust in the preheated oven for 10-12 minutes until the edges begin to turn golden and the surface starts to crisp.
- Remove the crust from the oven and spread the marinara sauce evenly, leaving a small border around the edges.
- Sprinkle the shredded mozzarella cheese over the sauce, then distribute the sliced olives evenly across the pizza.
- Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is fully melted and begins to bubble and turn slightly golden.
- Remove from the oven and let the pizza cool for 3-5 minutes to allow the cheese to set and the crust to firm up.
- Slice the pizza into wedges, garnish with fresh herbs if desired, and serve hot.
Tips
- Moisture is Key: Ensure your cooked quinoa is well-drained to prevent a soggy crust. Spread it on a paper towel and let it air dry for a few minutes before mixing.
- Pressing Technique: When spreading the dough, use slightly damp hands to prevent sticking and create an even, thin crust. The dimpling process is crucial for that authentic focaccia texture!
- Olive Oil Magic: Don't skimp on the olive oil – it's what gives the crust its crispy, golden exterior and rich flavor.
- Cheese Melting Trick: For perfectly melted cheese, make sure your oven is fully preheated and use the middle rack for even cooking.
- Cooling is Crucial: Let the pizza rest for a few minutes after baking. This helps the cheese set and makes slicing much easier.
- Customization Options: Feel free to experiment with toppings! Try adding some fresh herbs like basil or oregano, or swap olives for your favorite vegetables.
- Storage Tip: If you have leftovers, store in an airtight container in the refrigerator and reheat in the oven to maintain the crust's crispiness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 16g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 35mg
