quinoa pizzas

1-1/2  cups		cooked quinoa
1  teaspoon		unrefined sea salt
1  teaspoon		granulated garlic
1/4  cup		cup plus stoneground medium-grind corn flour (such as Bob's Red Mill)
2		organic, pastured eggs, lightly beatens
1		organic, pastured egg white, lightly beaten
2  teaspoons		extra virgin olive oil, for lightly brushing
4  tablespoons		good quality marinara (such as Rao's brand)
1/2  cup		freshly grated Parmesan cheese
1  cup		finely chopped basil

Tip: For nutritional information on all the ingredients in quinoa pizzas just click on each ingredient name. Then adjust the serving size for any quinoa pizzas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
Combine cooked quinoa, salt, garlic, corn flour and two eggs in a medium-sized mixing bowl and mix well. Pack quinoa mixture into a ¼ cup measuring cup, unmold and shape mixture into a ball and place on the parchment paper. Repeat until you have 7 quinoa “balls”. Use the back of a spatula to flatten the quinoa into the thickness of a pizza crust, about ¼ inch thick.
In a small bowl, whisk together the egg white and 2 teaspoons olive oil. Use a small basting brush to lightly brush the top of the quinoa pizza crusts. Transfer the baking sheet with the quinoa to the refrigerator and chill for at least 15 to 20 minutes.
Remove quinoa pizza crusts from the refrigerator and transfer to the oven. Bake for 10 minutes. Remove quinoa crusts from the oven and top each one with 1 tablespoon of marinara and one tablespoon of cheese. Return to the oven and bake for 10 more minutes. Remove pizzas from oven and sprinkle chopped basil on top. Serve warm.