Delicious Pizza (Gluten and Grain Free) Recipe

Hello!  Yes- this is amazingly delicious gluten + grain free pizza!  Simple and minimal prep time and it isn't one of those recipes that just look like but don't taste like what you're looking for.  ;)

You do have to like quinoa, but it doesn't really taste like quinoa and you have to like flat crust pizza.

I used a combo of red and white quinoa, but any quinoa will do.  

1. Soak 3/4 cup quinoa for at least 8 hours.  Then rinse well and drain.

2. Add soaked/rinsed quinoa, 1/4 cup water, and 1-2 cloves of garlic, 1/2 teaspoon with sea salt, and blend in a high speed blender till it resembles pancake batter.  I used a Cuisinart.  

I blended and scraped sides with a spatula a couple of times. 

If you need more water slowly add up to 1/4 cup more (I only needed 1/4 cup).

3. Preheat the oven to 450 degrees and coat a cast iron skillet with olive oil.  

Let skillet heat up in oven for approximately 10 minutes (good to do whilst blending- step #2).

4. Remove the skillet from oven.  Spread batter with spatula (see image below).  Bake for approximately 15-20 minutes.  Flip {*} and bake (if necessary) for another 5-10 minutes.  

5. Add toppings of your choice! 

{*} Good to do this step after the flip too.  

I used tomato paste, olives, basil and Dr-Cow's nut cheese (last picture).

I haven't had pizza for so long so this was an especially nice treat... and no regrets later.  :) 

Beet Radish Quinoa Recipe

I love beets.  They're vibrant and oddly beautiful, but most important they have many health benefits are very cleansing:

• Garden beet is very low in calories (provide only 45 kcal/100 g), and contain zero cholesterol and small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.

• The root is rich source of phytochemical compound, glycine betaine. Betaine has the property of lowering homocysteine levels within the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which, otherwise, can be harmful to blood vessels. High levels of homocysteine in the blood result in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.
  
  
• Raw beets are an excellent source of folates. It contains about 109 µg/100 g of this vitamin(Provides 27% of RDA). However, extensive cooking may significantly deplete its level in food. Folates are necessary for DNA synthesis within the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.
  
  
• Fresh tubers contain small amounts of vitamin-C; however, its top greens are rather excellent sources of this vitamin. 100 g of beet greens provide 30 mg or 50% of RDA. Vitamin C is one of the powerful natural antioxidants, which helps the human body scavenge deleterious free radicals one of the reasons for cancer development.
  
  
• Additionally, the top greens are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots. Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
  
  
• The root is also rich source of B-complex vitamins such as niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6) and minerals such as iron, manganese, copper, and magnesium.
  
  
• Further, the root indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.

Same goes with radishes: 

• Radishes are very low calorie root vegetables. Fresh root provides just 16 calories per 100 g., nonetheless; they are a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fiber.
  
  
• Radish, like other cruciferous and Brassica vegetables, contains isothiocyanate anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells.
  
  
• Fresh roots are rich in vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. Vitamin C helps the body scavenge harmful free radicals, prevention from cancers, inflammation and help boost immunity.
  
  
• In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium. 
  
  
• Further, they contain many phytochemicals like indoles which are detoxifying agents and zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants. Their total antioxidant strength, measured in terms of oxygen radical absorbance capacity (ORAC value), is 1736 µmol TE/100 g.

Both were fresh from the farmers market.  Scrub well.  Lightly coat in olive oil and put in a covered glass container.  Baked at 350 degrees for approximately 30 minutes.  Let cool and peel.  I added to quinoa along with avocados and olives (yes these are staples) and holy WOW- super fantastic.  Enjoy!