Quinoa Pizza Crust
Click Here for Printable Recipe
1/4 cup + 2 tbsp. Corn Chex
2 tbsp. quinoa flakes
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup liquid egg substitute
1. Preheat oven to 400 degrees. Tear off a square of aluminum foil about 10x10 inches and spray with aluminum foil. Set aside.
2. Place all ingredients EXCEPT for the egg substitute in the bowl of a small food processor or blender (you can try to use a regular food processor, but it might not be a large enough amount to actually blend). Pulse mixture until it is finely ground and the consistency of breadcrumbs.
Note: At this point, you can transfer mixture to a ziploc bag or container and save until you are ready to make pizza. The pizza mix will last up to 2 weeks at toom temperature.
3. Pour crumb mixture into a small mixing bowl. Add in egg substitute and stir until well combined.
4. Spray a small skillet with nonstick spray and bring to medium-high heat.
5. Pour pizza batter into skillet and use the back of a spoon to spread into a flat, even crust that's about 6-7 inches in diameter.
6. Cook crust until golden on the bottom, 3-5 minutes. Use a spatula to flip crust and continue cooking until browned on both sides, 3-4 minutes more.
7. Use your spatula to gently transfer crust to prepared square of aluminum foil. Spread with any desired toppings (sauce, cheese, vegetables, etc).
9. Slice and enjoy!
Nutrition Information--approximately 125 calories per serving (1 plain crust with no toppings)
**If you'd like to try the original oat crust pizza, check out these recipes--