I had been dying to try this recipe for weeks now ever since I ran across it on Frugal Living NW, who got it from Fit Sugar. Pizza doesn't happen around here much anymore since we have 3 (sometimes 4) out of 5 people who avoid dairy. Plus, these were so tempting because I'm always looking for new ways to incorporate quinoa and these looked so healthy and full of protein. I made some changes by adding italian sausage (because I had 1/2 pound leftover from making soup), sun dried tomatoes, and sautéing the onion (I have a weird problem with eating onion that hasn't been sautéed. And don't get me started on raw onion!! That's been a major obstacle in my enjoyment of meatloaves and the like....)
|(Marinara sauce not pictured.)|
What you need:
1/2 pound italian sausage, or you could use pepperoni or any other meat topping if you prefer. (or leave out the meat altogether, for vegetarian.)
1 C. uncooked quinoa
2 large eggs
1 C. chopped onion
1 C. shredded mozzarella cheese (I used 1/2 C. real mozzarella and 1/2 C. non-dairy Daiya brand and split the mixture into two batches, making half non-dairy, which actually came out quite good!)
2 cloves minced garlic
1/2 C. fresh basil, chopped or 2 T. dried
1/2 C. sun dried tomatoes, diced
1/4 tsp. salt (could use 1/2 tsp if not adding sausage or pepperoni)
1 tsp. paprika
1 tsp. oregano
Pizza sauce for dipping. (One of my favorite, funny, and adorable, I might add, chefs, Chef Fabio, has a fabulous and easy marinara sauce recipe.
How you make it:
Cook the quinoa (rinsing it first!) by boiling it with 2 C water in a covered pot. Once it's boiling, simmer for 15 minutes and then take it off the heat and keep it covered for another 5-10 minutes.
Preheat oven to 350 degrees.
Brown the sausage in a skillet then add the onion and sauté with it, till the onion is cooked down and tender.
In a medium size bowl, mix the sausage mixture together with the quinoa and the rest of the ingredients, except the pizza sauce.
Spoon into mini muffin tin (greased if not using sausage), filling each cup to the top and press down to compact.
Bake for 30-35 minutes. Cool for 10 minutes before removing from pan. The original recipe says to cook for 15-20 minutes, but mine were not even close to done at that point and went longer. Probably because of the added weight and fat of the meat. And actually, the non-dairy cheese ones took even longer at 40-45 minutes. But I had heaped those pretty big in the tins.
Serve warm with sauce for dipping.
THESE.WERE.FABULOUS. No joke. What a great snack or meal combined with a salad!
You could easily make these with any pizza topping ingredients you prefer. I want to add mushrooms and bell peppers next time, for sure!