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The concept of a quinoa pizzette was introduced to me by my friend Suri at a women’s gathering in the bungalow colony. We all raved over this gluten-free alternative to regular pizza. I love how easy it is to customize the pizzettes with toppings as well. Ready, set, get creative — keep it classic or go meat and add pulled beef or sautéed onions and deli. The options are endless, so enjoy these mini delights as an appetizer or a main.
Yields 18 pizzettes
1 cup quinoa, prepared according to package directions (about 3 cups cooked)
3 eggs, lightly beaten
2 and 1/4 teaspoons Haddar Kosher Salt
1 and 1/2 teaspoons dried oregano, such as Gefen
3/4 teaspoon Gefen Garlic Powder
1 and 1/4 cups Tuscanini Marinara Sauce or ketchup
1 cup shredded cheese
sliced vegetables of choice
pesto
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
In a medium bowl, combine quinoa, eggs, and spices. Drop two heaping tablespoons of quinoa mixture (or medium scoop) onto prepared baking sheets. Press down on the center of the mound to form into a three-inch round. Repeat with remaining quinoa mixture.
Bake on center rack for six to seven minutes until set. Cool completely. (See note for alternative cooking methods.) Pizzettes can be frozen at this point.
Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.
Place quinoa rounds on prepared baking sheets. Spread a heaping tablespoon of marinara sauce over each round, bringing it close to the edge. Top with shredded cheese and additional garnishes of choice. Bake for 10-15 minutes. Remove from oven; serve immediately.
Reproduced from Simply Pesach and Beyond by Rivky Kleiman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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