I’m always searching for another gluten-free pizza option. Cauliflower pizza is ok, but it’s a lot of work and it’s only decent if you add a lot of cheese to the batter. This one is simple – it’s essentially one ingredient, quinoa…. and a pinch of salt and baking powder.
The one drawback is allowing the quinoa to soak, so plan ahead and soak it in the morning. Then blend, pour and bake. Viola, pizza crust that’s gluten-free.
Gluten-Free Quinoa Pizza Crust
3/4 cup white quinoa, uncooked
1/4 cup water plus additional for soaking
1 tsp baking powder
1/4 tsp salt
Option: Add flavors like herbs or garlic
Cover the quinoa with water, about a couple of inches over it. Let sit overnight or about 8 hours. Drain and rinse really well (this helps to remove the bitter taste quinoa has).
Preheat the oven to 425 degrees.
Blend the soaked quinoa with 1/4 cup water, baking powder and salt (and any herbs you’re using) for 2 minutes. Line a sheet pan with parchment paper. Pour the batter onto the parchment paper and spread out slightly. Bake for 15 minutes, flip the pizza crust and remove the parchment paper. Bake for another 5-10 minutes.
Add your pizza toppings and bake an additional 5-10 minutes until toppings are warm and bubbly.0