It’s not often I find a recipe worth bookmarking and creating and reviewing. But this pizza crust! Oh my, oh my. It is awesome! A slight earthy flavor, real crust texture, and most important so easy for a gluten free recipe! I came across this recipe over a year ago and saved it in my bookmarks for a future date. It’s never been forgotten but I’ve never felt compelled. Until now!
If you remember I recently made a double batch of my golden tomato sauce. I was eating it on eggs for breakfast when it occurred to me ‘this would make a great pizza sauce’. Immediately this crust came to mind so I dug out the recipe. I was pleasantly surprised when I read through the post; very few ingredients and very little leg work. No wonder why I had bookmarked it! I have made many other gluten/grain free pizza crusts and despite their deliciousness they are way too much work! Trust me when I say this is your solution!
I made a 12″ crust for Josh and I to split and an 8″ crust for the kids to split. The kids weren’t sold on this recipe, but they did eat it. I think it was a bit too crispy for them, and I did use sprouted quinoa which offers more quinoa flavor. This was no issue for Josh or I, but I will use ‘normal’ quinoa next time for the kids sake.
A gluten free pizza crust for the win!
- 2 cups quinoa
- water, for soaking and blending
- 3 cloves garlic
- ½ teaspoon salt
- 2 tablespoons tallow or a high-heat oil
- tomato sauce
- turkey pepperoni
- baby bella mushrooms, sliced thin
- manchego cheese, grated
- tomato sauce
- basil leaves
- tomato, sliced
- Place quinoa in a large bowl and generously cover with water. Soak 6-8 hours.
- Preheat oven to 450
- Drain quinoa in a fine sieve and rinse well. Place rinsed quinoa in a blender with garlic, salt, and 1/4 cup water. Blend until a smooth and pourable consistency is formed. Add a bit more water if necessary. The creator of this recipe suggested it to be like a pancake batter, not too thin or thick.
- Place the skillets in a preheated oven for 10 minutes. Remove from oven and add a bit of tallow (or oil) to each pan. Once melted tilt pan around to evenly coat.
- Pour batter into pan and spread into an even layer. Place in the oven and bake for 15-20 minutes. I did 15 the recipe called for 20. Remove from oven, flip crust over, and bake another 5-10 minutes. I did 5 minutes the recipe called for 10.
- Remove crusts from pan and place one a parchment lined cookie sheet.
- Add sauce using enough to make a thin layer across the whole surface. Top with pepperoni, sliced mushrooms, and grated cheese.
- Place in oven and bake for another 10 minutes until cheese is melted and browned or bubbly (depending on the kind of cheese you use).
- Serve with more sauce, fresh basil leaves, and fresh tomato slices.
This crust will hold up to any toppings so go ahead and have your fun!
Also don't hesitate to add in some fresh herbs to the crust.. rosemary will be my first addition for our next pizza night!