Quinoa Pizza Crust Gluten Free Recipes

THE BEST QUINOA PIZZA CRUST

The BEST Quinoa Pizza Crust image

The best ever quinoa pizza crust is vegan, gluten-free, and just five ingredients for a crisp, savory crust for your favorite toppings.

Provided by Alyssa

Time 6h55m

Number Of Ingredients 9

Ingredients

3/4 cup uncooked quinoa (, soaked*)
1/4 cup water
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup tomato sauce
1 cup shredded goat cheese
Fresh herbs
Red pepper flakes

Steps:

Start by soaking the quinoa. Cover the quinoa with at least 1" of water. Ideally, soak for 6 - 8 hours. If you're in a hurry, use very hot water and soak for at least 30 minutes.
Once you're ready to make the crust, preheat the oven to 425ºF. Line a baking pan with parchment paper (either rectangle or square). Spray the entire surface with cooking spray.
Thoroughly rinse the soaked quinoa, then add to a blender. Add the 1/4 cup of water, baking powder, salt, and olive oil. Blend on high until smooth and creamy. The batter should resemble a thick pancake batter.
Pour batter onto the prepared pan. Spread it out into an even layer, about 1/8" thick (again, either in a circular pan like 9" cake pan OR into a rectangle on a traditional cookie sheet).
Bake for 20 minutes, then remove the quinoa pizza crust, flip it directly onto the baking pan (flip and remove the parchment paper from the top side). Return the pizza to the oven baking for another 10 - 15 minutes until it's starting to brown and the edges are crispy.
Remove and top with sauce, cheese and any other toppings you'd like. Bake for another 12 - 15 minutes until cheese has melted.
Remove and let cool for a few minutes in the pan, transfer cutting board, and slice. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!

Nutrition Facts : ServingSize 0.5 of a pizza (no toppings), Calories 297 kcal, Carbohydrate 41 g, Protein 9 g, Fat 11 g, SaturatedFat 1 g, Sodium 587 mg, Fiber 4 g

QUINOA CRUST PIZZA

Quinoa Crust Pizza image

Quinoa makes for a chewy crust reminiscent of pizza dough but with an extra earthiness. You can prepare the crust ahead of time, then top and bake just before serving.

Provided by Food Network Kitchen

Categories main-dish

Time 9h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups white quinoa
1/4 cup extra-virgin olive oil, plus more for brushing
1 teaspoon baking powder
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
One 28-ounce can whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1/4 teaspoon crushed red chile flakes
1/2 teaspoon kosher salt
1 cup shredded low-moisture mozzarella
1/2 cup grated Parmesan
2 ounces sliced pepperoni
1/4 cup large fresh basil leaves

Steps:

For the crust: Put the quinoa in a medium bowl and cover with water by about 1 inch. Cover and refrigerate at least 8 hours or up to overnight.
For the sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and cook until the edges are light golden, about 1 minute. Add the tomatoes, oregano, red pepper flakes, 1/2 cup water and salt. Bring to a simmer and cook until thickened, about 10 minutes. Set aside while you make the crust.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Drain the soaked quinoa and rinse well. Line a rimmed half-sheet pan with parchment paper and brush the paper with olive oil. Put the quinoa in a food processor with the oil, baking powder, salt and 2/3 cup water and process to make a smooth, thick batter. Spread the batter into the prepared pan and bake on the hot pizza stone until set, 12 to 15 minutes.
Flip the crust over in the pan and remove the parchment. (If the crust sticks to the sides, run a knife around the edge to loosen.) Bake until the top is crusty and the edges are crisp, about 5 minutes more.
Spread the pizza sauce on the crust, almost to the edges. Sprinkle with the mozzarella and Parmesan and top with the pepperoni. Roughly tear the basil leaves and scatter over the top. Bake the pizza on the top rack until the cheese is melted and bubbly, about 15 minutes. Cut into squares and serve.

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