- For quinoa crust:
- 1 1/2 cups quinoa, soaked overnight in water
- 1/4 to 1/2 cup water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 to 1 teaspoon sea salt
- 1/4 teaspoon granulated garlic
- Freshly ground black pepper
- 1/4 cup high heat oil, such as avocado or coconut oil, for cooking
- For toppings:
- 1 cup thinly sliced peaches, pluots, plums
- 1 hot chile, seeds removed, if desired, very thinly sliced into rings
- 1 shallot, thinly sliced
- 1/2 cup crumbled queso fresco
- 1–2 teaspoons raw honey, for drizzling
- Preheat oven to 450°F. Have a 10-inch cast iron skillet or large metal cake pan ready. (Two 8-inch metal cake pans can also be used.)
- In a high speed blender, puree drained quinoa with 1/4 cup of water, adding a little more if needed, but not exceeding 1/2 cup. Add the spices and salt. Pulse to blend. Set aside.
- Place skillet or metal cake pan in oven for 5 minutes. Add the oil to the pan. Let heat another 5 minutes in the oven. Pour the quinoa batter into the center of the hot pan being careful not to splash any hot oil, scraping out as much batter as possible with a spatula. Carefully tilt the pan so the batter spreads evenly to the edges of the pan. It might not touch the edges, and that’s okay.
- Cook for 15 minutes. After 15 minutes, the top should be somewhat dry and the edges golden. Use a long metal spatula to carefully turn the crust over, again try not to splash the hot oil. Continue baking for another 10-15 minutes. Remove from oven and transfer crust to a cooling rack if not using immediately.
- To assemble pizza:
- Arrange the sliced fruit, chiles, and shallots evenly over the crust. Top with the queso fresco. Place back in oven for about 10 minutes, or until the cheese browns on top. (This can also be done quickly under a hot broiler.) Remove from oven and transfer to a cutting board. Drizzle with honey while still warm. Cut into wedges and serve.
- Prep Time: 8 hours
- Cook Time: 30 mins
- Category: Main Dish