A big complaint from people who are gluten-free is that doughs made without wheat flour are “grainy” and don’t taste authentic. This means no pizza, bread and all those other wonderful doughy foods. For this recipe, instead of subbing out wheat flour for another kind, I just skipped the dough completely.
Quinoa and beans are the bulk of these pizza balls, with tomato paste to hold it together. Add in tons of spices and some cheese, and you’ve got a pretty good appetizer; whether you’re gluten-free or not.
These are great for parties or just for taking to lunch because they’re easy to make, packed with protein and look impressive. I used these as meatball supplements in pasta, and just ate them on their own with some dipping sauce.
This recipe has been adapted from On Anna’s Plate.
- 2 cups cooked red or white kidney beans, drained
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