Tasty Quinoa Veggies Rabbit

The quinoa veggie rabbit pizza offers a bold, nutritious twist on an Italian classic. This innovative dish swaps traditional pizza dough for a crispy quinoa base, creating a protein-rich gluten-free alternative. Flavors blend wonderfully between the sweetness of colorful veggies, the tender rabbit meat, and melty cheese, making a unique taste experience that pleases both your tastebuds and nutritional needs.

I first tried making this when I wanted to surprise my partner on Valentine's Day with something festive but light. I wasn't sure the quinoa base would hold together, but I was totally amazed by the result. The crust turned out perfectly crispy outside while staying soft inside, contrary to what I feared. My partner, who usually avoids healthy food alternatives, asked for seconds without even realizing they were eating a revamped, far more nutritious version than regular pizza.

Key Ingredients

• Quinoa: Go for organic if possible to enjoy its full nutty flavor and nutritional benefits that'll enhance your pizza base
• Quinoa flour: Its fine texture helps create a smooth dough that bakes evenly and develops a beautiful golden crust
• Rabbit meat: Pick tender cuts like thighs or saddle that you've cooked beforehand to ensure the meat stays juicy
• Fresh vegetables: Mix colors and textures by combining soft zucchini, crunchy bell peppers, and slightly tangy red onions
• Tomato sauce: Make your own or use a quality store-bought version with minimal sugar so it won't overpower the delicate flavors
• Mozzarella: Its perfect melting quality and milky character complements everything else without making it too heavy

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Making quinoa base

Making quinoa base:

Start by heating your oven to 375°F and lining a baking sheet with parchment paper. In a big bowl, carefully mix quinoa flour with previously cooked and cooled quinoa. Make sure the quinoa grains are well-drained to avoid an overly wet dough. Add a lightly beaten egg to bind everything, then pour in olive oil for flexibility and flavor. Sprinkle in baking powder, salt, garlic powder and dried oregano, then stir vigorously until you get a slightly sticky but workable uniform dough.

Forming pizza crust

Forming pizza crust:

Move your mixture to the ready baking sheet and, using slightly wet hands to prevent sticking, spread it into a round disc about 10 inches across and half an inch thick. Make a small ridge around the edge to hold your toppings. The dough should be compact enough to support ingredients without becoming too dense. Bake in your preheated oven for 15-20 minutes, until it turns golden and feels firm to touch while staying somewhat flexible.

Preparing toppings

Preparing toppings:

While your base bakes, get your toppings ready. If you're using uncooked rabbit, cook it in a pan with some olive oil, garlic and herbs until tender, then shred the meat using two forks. Slice zucchini, bell peppers and red onions thinly so they'll cook evenly. Black olives will add a nice Mediterranean touch that pairs wonderfully with the delicate rabbit. Grate the mozzarella and keep it in the fridge until you're ready to assemble.

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Assembly finishing

Assembly finishing:

Once your base is pre-baked, take it out and let it cool for about 5 minutes to firm up. Spread tomato sauce evenly across the surface, leaving the edge bare. Distribute the shredded rabbit meat evenly, then arrange the sliced vegetables to create a visually appealing balance of colors. Scatter black olives around, then cover everything with grated mozzarella without making it too thick which could make the pizza too rich. Bake again for 10-15 minutes until the cheese melts perfectly and turns slightly golden. Finish by sprinkling freshly chopped basil just before serving.

I really love this recipe because it works for any season and can be changed up easily. In summer, I use fresh cherry tomatoes and garden zucchini for amazing freshness. In winter, I go for mushrooms and roasted butternut squash which go great with rabbit. This pizza has become a monthly tradition in our home, with each preparation being a chance to try new combos based on what looks good at the market. Even my nieces and nephews, who normally turn their noses up at veggies, gobble this up without realizing they're eating a perfectly balanced meal.

Perfect Pairings

To turn this pizza into a complete balanced meal, serve it with a crisp green salad simply dressed with olive oil, fresh lemon juice and herbs. The freshness balances the richness of the pizza perfectly. Wine lovers will enjoy a light Provence rosé whose fruity notes work wonderfully with the delicate rabbit, or a dry white like Sauvignon Blanc whose brightness brings out the vegetable flavors. For an extra tasty touch, offer a small bowl of rosemary-infused olive oil for dipping the crust edges, creating an even richer Mediterranean eating experience.

Creative Suggestions

This basic recipe can be changed up countless ways depending on what you like or have available. For a more rustic version, mix fresh herbs like thyme and rosemary directly into the quinoa dough. If you enjoy stronger flavors, try adding crumbled goat cheese for a tangy contrast to the sweet vegetables. For a just-as-tasty vegetarian version, swap the rabbit for marinated portobello mushrooms which offer a surprisingly similar meaty texture. Foodies might want to sprinkle toasted pine nuts when serving for extra crunch, or drizzle thyme honey over everything for an unexpected flavor enhancement.

Best Storage

To enjoy this pizza even in the days after making it, you'll need to take some care. Leftovers keep best in the fridge for up to two days in an airtight container. When reheating, it's better to use a regular oven at 300°F for about 10 minutes rather than a microwave which would make the quinoa crust too soft. If you want to make this pizza ahead of time, you can pre-bake the base and freeze it by itself, wrapped well in plastic wrap and then aluminum foil. It'll keep for up to a month this way. To use a frozen base, let it thaw at room temperature for an hour before adding your toppings and finishing the baking.

Cooking Tips

• Gently press cooked quinoa in a clean kitchen towel before adding it to the dough to remove excess moisture
• For an even crispier crust, flip the base halfway through its initial baking
• Slightly pre-cook the vegetables if you prefer them softer rather than slightly crunchy

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After making this pizza dozens of times, I've found the real secret is in balancing textures. A well-cooked quinoa base that's crispy outside and slightly soft inside completely transforms the experience. I've also learned it's better not to overload the pizza with toppings so the crust stays crispy and individual flavors can really shine through. This recipe has taught me that healthy cooking can be deeply satisfying and delicious without compromising on taste or enjoyment. That's exactly why it's become a must-have in our family cookbook.

Frequently Asked Questions

→ Where can I buy quinoa flour?

You'll usually find quinoa flour in organic stores, specialty shops, or the gluten-free aisle at supermarkets. You can also make your own by blending raw quinoa into a fine powder using a high-powered blender.

→ What's the best way to cook rabbit for this dish?

Simmer the rabbit in a broth flavored with herbs for about 45 minutes until the meat is tender. Let it cool and shred with two forks. Pre-cooked rabbit from a butcher is also a good option.

→ Can I make the crust ahead of time?

Absolutely—you can prepare the quinoa crust the day before and store it in the fridge. Just reheat it in the oven for a few minutes before adding the toppings to keep it crispy.

→ What vegetarian substitutes do you suggest?

Replace the rabbit with sautéed mushrooms, seasoned crumbled tofu, or rehydrated soy protein seasoned with Mediterranean herbs for a veggie-friendly option.

→ Is the quinoa crust as crispy as a regular pizza dough?

A quinoa crust has a different texture—it’s denser and less stretchy than traditional dough but gets crispy at the edges. For extra crunch, spread it thin and pre-bake it well before adding toppings.