You know those grand moments when an idea comes to you like a flash of lightning–an idea so exciting that you can hardly control yourself! I don’t have those moments very often, but I’ve learned to act quickly whenever I do before the idea has a chance to disappear forever.
Last night, while relaxing and thinking about what I could make for dinner, I had a crazy, amazing, wonderful, beautiful epiphany. I jumped up and ran to the kitchen and proceeded to dart around, clashing dishes and slamming drawers as I grabbed what I needed. I must have scared my hubby because he tiptoed into the kitchen and hesitantly asked, “what’s going on?” “I’ve had a food epiphany!” I shouted. “A food epiphany I’ve had!” Apparently I sound like Yoda when I’m excited.
Let me take a step back. Yesterday morning I had decided to soak a bunch of quinoa to cook up for the next couple of days. So, while pondering what to make for dinner, I thought of the quinoa and how long it’s been since I’ve made my Quinoa Pizza Crust. Then I thought about a recent comment on the recipe in which a reader said they like to add maple syrup. I also thought about these delicious pancakes I made a few days ago and posted on Instagram; they had layers of sweet avocado cream and strawberries in between each pancake, and they were delicious. That’s when I thought, “Why don’t I make a fruit pizza and sweeten the original Pizza Crust? It’ll be like a breakfast/dessert pizza!” BOOM!!! Food epiphany. OK, so it’s not like I invented the wheel or boldly went where no man (or woman) has gone before, but I was excited nonetheless.
So, I set to work, hoping and praying that the recipe wouldn’t be a complete bust. I’ve experienced my fair share of cooking failures in the past, but this was definitely not one of them. Not only was the crust sweet and almost cake-like, but the avocado cream and fruit on top made my taste buds sing! Not to mention, there’s only four ingredients in the crust and only three ingredients in the avocado cream, and the entire recipe comes together in less than 20 minutes (not including the soaking time). Man, do I wish I could have more food epiphanies like this in the future.
Here’s a picture of the crust. Mine’s a little lopsided, but it basically looks (and kind of tastes) like a gigantic pancake.
….And here’s the crust once it’s been all gussied up with delicious toppings! Apparently I also sound like my grandmother when I’m excited. Who say ‘gussied up’ anymore??
I’ve already got more quinoa soaking in the fridge just waiting to become the most delicious sweet fruit pizza crust. I also have plans to make this over Easter weekend–I just can’t decide whether we should have it for breakfast or dessert
*If you’d like to check out my original Quinoa Pizza Crust recipe and ideas for yummy vegan and gluten-free pizza, click here.
- ½ Tbs. extra virgin olive oil
- ¾ cup quinoa, soaked in filtered water overnight or for at least 8 hours, rinsed and drained
- ¼ – ½ cup filtered water
- 1 Tbs. pure maple syrup (you could also sub with honey or ¼ tsp. powdered stevia for a sugar-free version)
- ¼ tsp. salt
- 1 small or ½ large avocado
- 2 Tbs. filtered water
- juice from half of a lime or lemon, or 1 Tbs. of fresh-squeezed orange juice (adds flavor and helps to keep the avocado fresh longer)
- ¼ tsp. stevia or 1 Tbs. maple syrup
- fresh fruit for topping, such as strawberries, oranges, pears, blueberries, shredded coconut, etc.
- Soak the quinoa in filtered water for at least 8 hours. *This step is crucial as the recipe won’t work with dry quinoa. Rinse and drain the quinoa.
- Add the quinoa, ¼ cup water, maple syrup, and salt to a food processor or a high-speed blender and blend until the dough resembles pancake batter. Add more water as needed, keeping the batter on the thicker side.
- There are 2 methods for cooking the dough. In the oven: Preheat your oven to 450 degrees and coat either a cast iron skillet or an 8-inch round cake pan with the olive oil. Allow the skillet or cake pan to heat up in the oven for about 10 minutes (this is good to do while you’re preparing the dough and chopping the fruit). Remove skillet/cake pan from the oven and immediately add the quinoa batter, using a spatula to even it out as needed. Place the dough in the oven to bake for 20 minutes. Flip the dough and bake for another 10 minutes, or until brown and slightly crisp around the edges.
- OR, On the stove: This is the method I use most often, especially when I’m pressed for time. Heat the olive oil in a skillet over medium heat. Pour the quinoa batter into the skillet and either swirl the pan around a bit or use a spatula to even out the dough as needed. Allow to cook for approx. 5-10 minutes or until the bottom and edges are turning brown and slightly crisp. Flip and cook for another 5 minutes, or until evenly cooked on both sides.
- To make the avocado cream, add the avocado, 2 Tbs. of water, lemon/lime juice, and sweetener to a food processor or blender. Blend until smooth, adding more water as needed.
- Now comes the fun part! First, spread the avocado cream over the pizza crust. Then, add whatever fruit toppings you want–feel free to be creative!
- Slice, serve, and enjoy!!