Pizza with quinoa base (gluten-free)
OIL USES: Bake
INGREDIENTS
SERVINGS: 4
- 3.5 oz quinoa (dry)
- 8 fl oz hot water (reserve 1 fl oz ml for the preparation of the pizza base)
- 0.5 tsp. salt
- 0.5 tsp. dried oregano
- 1 tbsp. Goya Extra Virgin Olive Oil
- Pizza toppings:
- 1 tomato
- 1 ball fresh mozzarella cheese
- 1 sprig basil
- 0.25 cup arugula leaves
- 0.5 tsp. dried oregano
PREPARATION
1
Preheat the oven to 350°F.
2
Wash the quinoa, place it in a bowl and add the hot water. Let it soak for half an hour.
3
After this time rinse the quinoa again, draining it well and leaving it in the strainer.
4
Place the quinoa in a jug with the remaining water, salt, Goya Extra Virgin Olive Oil and ½ teaspoon of oregano. Blend until a smooth paste is formed.
5
Place baking paper on a baking tray and spread out the pizza dough into a circle.
6
Increase the oven temperature to 400°F and bake the base for 10 minutes with the fan on.
7
After this time take the base out of the oven, turn it over and add the sliced tomato, the mozzarella, the other half teaspoon of oregano and the basil leaves.
8
Bake for another 10 minutes, this time without the fan.
9
Take out of the oven and add some arugula leaves to garnish.
