Quinoa, prosciutto and mushroom pizza
Discover a unique twist on pizza with our Quinoa, Prosciutto, and Mushroom Pizza recipe. Enjoy a crispy quinoa crust topped with savory prosciutto, hearty mushrooms, and a blend of parmesan cheese and pasta sauce. Perfect for a delicious and nutritious meal!
- 08 Jun 2024
- Cook time 20 min
- Prep time 60 min
- 4 Servings
- 7 Ingredients
This Quinoa, Prosciutto, and Mushroom Pizza is a delightful fusion of healthy and indulgent flavors. By replacing the traditional pizza crust with a quinoa base, we're not only adding a nutritious twist but also giving a unique texture to the pizza. Packed with the umami flavors of prosciutto and mushrooms, this recipe is both simple and gourmet, perfect for a weeknight dinner or a weekend treat.
Ingredients:
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a pizza pan.
2. Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
3. In a medium saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil over medium-high heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until all the water has been absorbed and the quinoa is tender.
5. Remove from heat and let the quinoa cool slightly, about 5 minutes.
1. In a large bowl, combine the cooked quinoa, egg, and grated Parmesan cheese. Stir until the mixture is well-blended and quite sticky.
2. Transfer the quinoa mixture onto the prepared baking sheet or pizza pan. Using the back of a spoon or your hands, press the mixture into a round, flat crust about 1/4-inch thick.
3. Bake the quinoa crust in the preheated oven for 20 minutes, or until it turns golden brown and becomes firm to the touch.
1. While the crust is baking, prepare the mushrooms. Clean and slice them into thin pieces.
2. In a skillet over medium heat, lightly sauté the mushrooms until they are tender, about 5-7 minutes. Set aside.
1. Remove the baked quinoa crust from the oven.
2. Spread the pasta sauce evenly over the crust, leaving a small border around the edges.
3. Arrange the sautéed mushrooms evenly over the sauce.
4. Tear the prosciutto into smaller pieces and place them evenly over the mushrooms.
1. Return the assembled pizza to the oven and bake for an additional 10-15 minutes, or until the toppings are heated through and the crust edges are crispy.
1. Remove the pizza from the oven and let it cool for a few minutes before slicing.
2. Cut into slices and serve warm.
Tips:
- Rinse the quinoa thoroughly before cooking to eliminate the natural bitterness.
- After cooking the quinoa, make sure to drain it well to avoid a soggy crust.
- Beat the egg well before mixing it with the quinoa to ensure an even distribution.
- For a crispier crust, pre-bake the quinoa base for 5-10 minutes before adding the toppings.
- Feel free to experiment with additional toppings like fresh arugula or a sprinkle of chili flakes for an extra kick.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
Enjoy your delicious Quinoa, Prosciutto, and Mushroom Pizza, a satisfying meal that combines the best of health and flavor. The quinoa crust provides a delightful crunch, while the prosciutto and mushrooms deliver savory satisfaction. It's a perfect recipe to impress your family and friends, offering a nutritious yet indulgent alternative to traditional pizza.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 160kcal | 7% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 2.47g | 7% |
| Sugar 4.14g | 4% |
| Fat | |
| Fat 6g | 7% |
| Saturated 2.12g | 7% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 77mg | 13% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.65mg | 50% |
| Vitamin B3 6mg | 36% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.31ug | 13% |
| Vitamin C 2.99mg | 3% |
| Vitamin E 1.06mg | 7% |
| Vitamin K 4.20ug | 4% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.53mg | 0% |
| Iron, Fe 1.17mg | 11% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 640mg | 19% |
| Selenium, Se 33ug | 57% |
| Sodium, Na 320mg | 21% |
| Zinc, Zn 1.55mg | 14% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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