Quinoa-Sorghum Crust Salsa Pizza

by Joanne on March 17, 2015

Some folks enjoy a huge burger after a tough long run or race.  I like to continue on the healthy road and makes something satisfying but wholesome.  After our long, challenging run of 17 miles over rolling hills, this pizza was welcomed by my growling tummy even though my sore feet were SCREAMING for me to get the weight off.  Feet vs. Tummy:   Tummy Wins!

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Serves 12 – makes 1 large rectangular pizza (11 x 17 ID)

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Crust:

  • 1 cup Whole Grain Quinoa Flour
  • 1 cup Sweet Sorghum Flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp sugar
  • 15 oz container of part skimmed ricotta cheese
  • 2 TBS extra virgin olive oil
  • 1 large egg
  • extra flour for kneading the dough

Topping:

  • 2/3 cup Extra thick salsa
  • 1 TBS tomato paste
  • 1 TBS olive oil
  • 1/4 cup to 1/2 cup shredded extra sharp cheddar cheese
  • 2 large plum/Italian tomatoes sliced thin
  • 12 – 15 cherry tomatoes, sliced into thirds
  • 2 green onions, chopped small (use white and green parts)
  • sundried tomato and parsley marinated mozzarella balls – *Or use regular fresh mozzarella sliced into 1 inch pieces.   Don’t drain but use about a tablespoon of the oil for brushing around the crust rim.
  • 1/3 cup torn fresh basil
  • 1/2 cup grated Parmesan cheese

Make the crust:   In a bowl for a standing mixer, mix the flours, baking powder, salt and sugar.  Make a well in the middle.

In another bowl, mix the ricotta, oil, egg and stir until creamy.   Pour the mixture into the well of the mixer bowl and, using the standing mixer, blend slowly until a dough forms and all the dry mix has been incorporated off the bottom.

Turn the dough onto a very lightly floured surface, get a little flour on your hands, and knead the dough for a few minutes.  Form into a disk, cover and allow to relax for 45 minutes to 1 hour.

Preheat oven to 425 F.  Spray the 11 x 17 pan with non stick baking spray.  Form the dough / press the dough onto the pan, using the full length and sides.  Bake for 6 – 7 minutes.  Remove from oven.

Mix the salsa with the tomato paste and oil.

Top crust with the salsa mix.  *This needs to be a very thin layer.  It’s salsa and the flavor could over power every other flavor of this delightful dish if you put too much on.

Sprinkle on the shredded cheddar. Top with the tomatoes and the rest of the ingredients in the order above.   Bake for 15 minutes.

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Oh yeah. That hit the spot.

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Did I mention a healthy glass of red also helps recovery?

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What’s your recovery meal?

 

Quinoa-Sorghum Crust Salsa Pizza
 
Prep time
Cook time
Total time
 
Using nutritionally packed and protein loaded Bob's Red Mill Whole Grain Quinoa flour PLUS Bob's Red Mill Sweet Sorghum Flour makes this pizza fit for the fittest. It errs on the healthy side but there is no error in taste. Satisfying in so many ways: Flavor, texture, and healthy!
Author:
Recipe type: appetizer
Cuisine: american
Serves: 12
Ingredients
  • Crust:
  • 1 cup Whole Grain Quinoa Flour
  • 1 cup Sweet Sorghum Flour
  • 2 tsp baking powder
  • ¾ tsp salt
  • ½ tsp sugar
  • 15 oz container of part skimmed ricotta cheese
  • 2 TBS extra virgin olive oil
  • 1 large egg
  • extra flour for kneading the dough
  • Topping:
  • ⅔ cup Extra thick salsa
  • 1 TBS tomato paste
  • 1 TBS olive oil
  • ¼ cup to ½ cup shredded extra sharp cheddar cheese
  • 2 large plum/Italian tomatoes sliced thin
  • 12 – 15 cherry tomatoes, sliced into thirds
  • 2 green onions, chopped small (use white and green parts)
  • sundried tomato and parsley marinated mozzarella balls – *Or use regular fresh mozzarella sliced into 1 inch pieces. Don’t drain but use about a tablespoon of the oil for brushing around the crust rim.
  • ⅓ cup torn fresh basil
  • ½ cup grated Parmesan cheese
Instructions
  1. Make the crust:
  2. In a bowl for a standing mixer, mix the flours, baking powder, salt and sugar. Make a well in the middle.
  3. In another bowl, mix the ricotta, oil, egg and stir until creamy.
  4. Pour the mixture into the well of the mixer bowl and, using the standing mixer, blend slowly until a dough forms and all the dry mix has been incorporated off the bottom.
  5. Turn the dough onto a very lightly floured surface, get a little flour on your hands, and knead the dough for a few minutes.
  6. Form into a disk, cover and allow to relax for 45 minutes to 1 hour.
  7. Preheat oven to 425 F. Spray the 11 x 17 pan with non stick baking spray.
  8. Form the dough / press the dough onto the pan, using the full length and sides.
  9. Bake for 6 – 7 minutes. Remove from oven.
  10. Mix the salsa with the tomato paste and oil.
  11. Top crust with the salsa mix. *This needs to be a very thin layer. It’s salsa and the flavor could over power every other flavor of this delightful dish if you put too much on.
  12. Sprinkle on the shredded cheddar. Top with the tomatoes and the rest of the ingredients in the order above. Bake for 15 minutes.

Joanne

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