Goats Cheese & Aubergine Quinoa-Oat Crust Pizza

By • March 15, 2014 6 Comments

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Author Notes: Pizza is one of those things that is extremely versatile. You can choose many different toppings, sauces and crust thickness. I have made a gourmet pizza using a quinoa-oat crust, goats cheese and grilled vegetables. Why quinoa? Why not I say! It has protein, fiber and calcium, just to name a few, that is both filling and really good for you.sabrina

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Serves 2

Quinoa-Oat Crust Ingredients

  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon maldon salt
  • 1 tablespoon chia seeds
  • 1/3 cup water
  • 2 tablespoons flax seeds
  • 6 rosemary leaves (chopped)
  • 1 cup quinoa flakes
  • 1/4 cup milled oats
  • 1/3 cup olive oil
  • 1 organic egg
  • 1/4 cup gluten free brown flour
  • 1 teaspoon organic honey
  • 3 pitted olives

Toppings

  • 60 grams soft herbed goats cheese
  • 1 small eggplant cut into long slices
  • 2 tablespoons virgin olive oil
  • 3 tablespoons freshly chopped parsley
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon maldon sea salt
  • 1/4 cup goat yogurt
  • 1 roasted garlic
  • 1/2 teaspoon sumac
  • 1/2 teaspoon dill
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili
  1. Directions for the crust: Preheat the oven to 180 C / 355 F
  2. In a bowl combine the chia with the water and let that sit for about 2 minutes [while this is happening, chop the rosemary and olives]
  3. Add in the rest of the ingredients and mix until you have a dough that can be rolled into a ball and doesn't fall apart instantly- if it does add a bit more quinoa flakes/brown flour [but 1 tablespoon at a time- you don't want to over do it]
  4. Lightly oil a tart pan, or pie dish- basically anything with a bottom that pops up and place the pan on top of a baking sheet- in case any oil leaks out
  5. Put the dough in the pan and spread with your hands until the pan is evenly covered [there should be a little more than enough left over depending on pan size]
  6. Cook the crust for 10-15 minutes- depending on how soft/crunchy you like your crust- keep an eye on it
  7. While the crust is baking, lightly oil and cook the eggplant on a non stick pan above medium-high heat until golden brown on each side [salt and pepper to taste]
  8. Turn off the oven and place the pan on a heat proof surface
  9. When the crust comes out of the oven place the goats cheese on top and let melt a bit before spreading with the underside of a spoon
  10. Place the eggplant on the pizza evenly
  11. Mix the goat yogurt, roasted garlic pieces, sumac, dill, thyme, oregano, chili together and add dollops of the mixture over the eggplant and them sprinkle parsley over the pizza

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