The night before you want to make the pizza rinse the quinoa well and cover with water. Let soak for at least 8 hours.
Preheat oven to 450°F (230°C). After the quinoa has soaked rinse it again and drain well. Put it in a blender or food processor and add the water, baking powder, salt, Italian seasoning and olive oil. Process for about 2 minutes until it resembles pancake batter.
Grease a cast iron pan well with olive oil or line a pizza or cake pan with parchment paper and grease with olive oil. Put in the preheated oven for 10 minutes. Remove from the oven and pour in your pizza dough batter. Level with a spatula. Return the pan to the oven and cook for 10 minutes. Flip the crust over and cook for additional 10 minutes. Remove from oven and set aside.
Reduce the heat in the oven to 375°F (190°C). Place the chopped mango in a blender or food processor. Leave a few pieces to top the pizza. Add the ginger ale and blend until smooth. It doesn't have to be perfectly smooth as you will be cooking the sauce. Pour the mango mixture into a medium sized sauce pan. Add the ketchup, liquid smoke, soya sauce or balsamic vinegar and chili powder. Cook over medium heat until it starts to boil.
Place the chicken thighs in a small baking dish and cover with half of the sauce.
Place in the oven and cook for about 30 minutes or until the meat thermometer reads 165°F (74°C). While the chicken is in the oven return the rest of the sauce to the stove and simmer over low heat until it has reduced to a "pizza sauce" consistency. Remove from heat.
Remove the cooked chicken from the pan and cut into small pieces. Spread the reduced sauce on your pizza crust. Top with the cut up chicken. Sprinkle with mozzarella cheese, the fresh cut up vegetables, the rest of the mango and the cilantro. Return to the oven and cook for about 10 minutes or until the cheese is melted and just starting to brown. Remove from the oven, slice and enjoy!
- Serves: 2
- Prep Time:
- Cook Time:
For the Crust:
- 1 cup (250 mL) quinoa
- 1/2 cup (125 mL) water
- 1 tsp (5 mL) baking powder
- pinch salt
- 1/2 tsp (2.5 mL) Italian or pizza seasoning
- 1 tbsp (15 mL) olive oil
For the Sauce:
- 1 mango, diced
- 1 cup (250 mL) ginger ale
- 1 cup (250 mL) ketchup
- 1/2 tsp (2.5 mL) liquid smoke (optional)
- 1 tbsp (15 mL) gluten free soya sauce or balsamic vinegar
- 1 tsp (5 mL) chili powder
For the Toppings:
- 2 skinless chicken thighs
- 1 cup (250 mL) mozzarella cheese, shredded
- whatever fresh veggies you like, sliced
- cilantro , fresh
This recipe makes a 12-inch pizza which is about perfect for two adults served along with a salad. It can easily be doubled to feed more!