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Gluten Free Quinoa Flour Pizza Crust Recipe

2 packages yeast
2 cups White Quinoa flour
2 teaspoons salt
1 and 1/4 cups of water
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Psyllium Husk Powder

Directions:

Start by warming your water, add your yeast and your salt, mix everything together, and then add your psyllium husk into the mixture, and leave everything to sit for about ten minutes. After that take your flour and mix it with the wet mixture, start kneading your dough and do it for about 2 minutes, then add your oil, knead again for a little while until you have formed a ball out of it, after that put your dough into a warm and dark place to rise.

When it has doubled in size spread it onto your pizza tray, you can spread it by hand or with a rolling pin, whatever works for you, pat it a little bit after you have stretched it and start applying your toppings. The dough will look like this after it has risen. Press it, so that the air comes out of it. Add some flour on top of it and flatten it with your hands. When it is the shape and thickness you want, place it on top of a pizza stone (highly recommended) or a baking tray lined with baking paper. Add the tomato sauce and the toppings you like, I often add some balsamic vinegar, salt and black pepper to the tomato paste. I also like to add a small layer of parmesan on top of the tomato paste.

Bake the pizza at 400 Degrees F for 20-40 minutes, the time differs so much because it depends on the thickness of the crust and on your oven. Keep an eye on the pizza while it is baking.

Papaya Quinoa Litchi Yogurt Parfait

Ingredients:

1 Papaya, diced in bite size pieces

2 cups Plain Yogurt

2 Tablespoons Litchi Juice

¾ cup cooked Quinoa

Directions:

Mix the yogurt and litchi juice in a separate bowl, combine well. Begin layering your ingredients into clear parfait glasses, starting with the Quinoa. Layer the fruit, and then the yogurt on top. Repeat the layer twice. Serve chilled. This is one of the most decadent desserts with food for the God’s ambrosia palate experience. It’s definitely my favorite, even above the best of the rice pudding desserts! Serves 6.

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