Have your quinoa and pizza too!
½ cup quinoa
3 tsp. olive oil, divided
1 cup water
2 large eggs
1 ½ tsp. garlic salt
½ tsp. dried oregano leaves
½ tsp. dried basil leaves
½ tsp baking powder
¼ cup shredded Italian-blend cheese (pizza-blend or mozzarella would be good too)
Optional - For cheesy garlic bread: ½ cup shredded Italian-blend cheese and pizza sauce for dipping
Optional - For pizza: ⅓ cup pizza sauce, ½ cup shredded Italian-blend cheese, and your favorite pizza toppings
Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Shake off as much excess liquid as possible. Add the rinsed quinoa and 2 tsp. olive oil to a medium sauce pot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast.
Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15 minutes, stirring occasionally. Remove the lid and turn the heat to low. Cook 5 more minutes, stirring occasionally (evaporating excess moisture). Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
In a small bowl, add the eggs, 1 tsp. olive oil, garlic salt, oregano, basil, and baking powder. Whisk until well combined.
Add the cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined.
Spread the quinoa dough into a ¼ inch, even layer on the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-20 minutes, edges should begin to brown.
Top with the pizza, or garlic bread, toppings and return to the oven for 5 minutes.
Let the pizza, or garlic bread, cool for 5 minutes before slicing.
Serving size: ¼ of the crust Calories: 169 Fat: 8.8 Saturated fat: 2.3 Carbohydrates: 14.9 Fiber: 1.7 Protein: 7.4