INGREDIENTS
3/4 cup quinoa, soaked 24 hours in water
3/4 cup millet, soaked 24 hours in water
1/2 cup water
2 TBSP extra virgin olive oil
1/2 TBSP salt
1/4 cup lightly packed basil leaves
INSTRUCTIONS
Preheat the oven to 450 degrees.
Rinse grains in a fine-mesh sieve then scrape into blender. Add water, basil leaves, 2 tablespoons olive oil and salt. Blend until you get a thick, pancake batter-like consistency. Add another 2-4 tablespoons water if needed to thin.
Put two (oiled if not nonstick) cake pans in the oven for 4 minutes to heat. A silicone baking sheet works well too. Remove from over and coat the two pans with high-heat oil if not using a baking sheet. Place back in the oven to heat the oil 1 minute, without letting it hit it's smoke point. Remove from oven and divide the batter between the two pans, quickly spreading it even with a spatula. Return to the oven and bake 15 minutes.
Remove from the oven, carefully flip the crust, top with desired pizza toppings and return to oven to bake another 6-8 minutes. This recipe works well for making pizza crusts ahead of time and storing the fridge, or for making bread sticks by spreading the batter in long thin strips across the baking sheet.
