TGIF right? Right. Speaking of Friday’s, am I the only person who refuses to eat at that restaurant unless it’s actually Friday?
I mean, believe it or not, it’s not always Friday and one shouldn’t pretend that it is. Take right now for instance. Though you may be reading this on Friday, it’s really 9:44 p.m. on Thursday. Wait, no, now it’s 9:45 p.m.
I almost titled this post Flopless, because despite its humdrum beginning that may suggest a flop, it really is all about pizza. Pizza that doesn’t flop when you pick it up. Flopless Pizza.
But isn’t most pizza flopless? No. It’s not. Back in the day I briefly suggested you all try cauliflower crust pizza. It’s tasty, but floppy. So floppy it’s really more of a knife and fork pizza.
If there’s one thing that makes you feel old it’s eating pizza with a knife and fork.
Have you noticed the word “it’s” is used a lot in this post already. It’s very popular with me today.
Have you also noticed the jumping about? Frankly I am tired from all the packing and box moving so this is just what you get. It’s just how it is. Try this pizza, it’ll make up for it.
Quinoa Crust Pizza for Two Regularly Hungry Peeps or One Super Starving Peep
This recipe couldn’t be easier. First step is to make a tasty stir fry or Indian dish and cook up some extra quinoa to have on hand for the remainder of the week. See, see, this recipe is already so fabulous it’s two meals in one!
Once you have your extra quinoa in the fridge, get yourself a good strong craving for pizza.
Next, gather your crust ingredients.
1 cup cooled, cooked quinoa
Heaping ¼ cup mozarella cheese
Heaping 2 tablespoons nutritional yeast
Seasonings if you feel spicy
Mix it all together. I left my crust plain, but in the past I’ve added ranch seasoning, taco seasoning, salt ‘n peppa, and herbs such as basil and oregano.
Transfer mixture to a Silpat and pat your crust down however you like. I’m a fan of crispy edges so I always make at least two mini pizzas and sometimes even three or four. I’m pretty rectangular, but you feel free to be circular or triangular or even hexagonal.
Bake in a 450 degree oven for 15 minutes till firm and lightly browned. Like so.
Slather on some tomato sauce. I use Classico Tomato and Basil. Not only does it come in a three pack at Sam’s Club, but it comes packaged in reusable Mason jars. Win, win, WIN.
Add cheese and toppings. The last of the garden tomatoes for me.
Pepperoni and green olive for The Husband.
A sprinkle of parmesan and a dash of basil.
Bake for another 5 minutes till melty and then hit it with the broiler to lightly brown the cheese.
Serve your pizza . . .
. . . with a side salad. I’ve discovered that if I add gorgonzola cheese to any kind of leafy green it automatically tastes like an eight dollar salad from Panera.
But I’ve segued. Back to the pizza.
I don’t eat much gluten these days and when I do I save it for desserts, so this pizza is a staple in our house. The Husband thinks he likes it better than delivery!
It holds together well, has perfect crispy edges and the quinoa leaves you feeling full, but not stuffed like doughy pizza does.
It’s technically still Thursday night for me and I am off to get some sleep. Have a wonderful box free weekend! Except Cinnamon. She just moved to sunny California so I’m guessing her life is still full of boxes.
Question of the Day: What’s your favorite pizza toppings?