Tuesday, August 10, 2010
I make my own pizza crusts now since I'm gluten free due to migraines and they are good but sometimes you just need something new. The kids LOVE quinoa, so I was thinking a quinoa crust pizza would be good, but they don't love red sauce so I was planning on topping with just cheese but Matt added a cream sauce which was good since it would have been dry without it. We also topped with asparagus, fresh mozzarella, cherve cheese, fresh oregano (from the garden) and fresh tomatoes. Although it took some coaxing for the kids to eat it, they did and I think with a couple more tries they'll love it more. It was the cream sauce that threw them, but this pizza was delicious. The sauce was a combination of shallots, garlic, white wine, parmesean, cream and gluten-free flour. The crust was quinoa cooked with vegetable stock and then mixed with two eggs, a bit more of the GF flour and made into the crust in a non-stick skillet and then flipped and topped and finished off under the broiler.