This gluten-free pizza crust recipe is unique, yet really delicious! It happens to fit the needs of a lot of those with allergies or intolerances, but I think that many would like it! Its base is whole soaked quinoa, which is then blended with some water, spices, oil, salt, and coconut flour. (Related on MNN: Chewy Homemade Pizza Crust
When cooked in a hot cast iron pan, it creates a beautiful thin crust pizza. I have been experimenting with this recipe since I found a lot of different versions of it floating around on the blogsophere.
A couple of notes about the recipe:
- I soak it for easier blending and better nutrition. However, if you don’t have time to soak for very long, you will just need to add more water (about ¼ cup more).
- You can top this however you like! Think your typical cheese pizza, to a meaty or vegetarian-friendly vegetable version. We have to do ours without cheese, so we just make sure that we use lots of flavorful toppings. Shown is our pizza topped with herbed tomato sauce, Italian flavored, cooked grassfed beef, and sautéed onions, red pepper, and mushrooms.
- You do need a cast iron skillet for this recipe, as it helps the crust cook correctly. I love my American-made one, as it’s naturally “non-stick” and really isn’t expensive to buy brand new either (you can also usually find them at second hand stores for a good price).
Gluten-Free Pizza Crust Recipe
You want your pizza batter to be a thick batter – about the same as a good pancake recipe. You can add more coconut flour to thicken it up, and more water to thin it down. You can use one large (9-12 inch) cast iron skillet, or like me, use a small pan (I used both my 6 inch and my 7 inch pans) to make individual sized pizzas. It makes about 1 large pizza, or three small pizzas.
- 1 cup of quinoa
- 1 cup of water warm
- 1 tablespoon raw apple cider vinegar, kombucha, kombucha vinegar or other live culture addition
- ½ cup water
- 2 tablespoons coconut flour (not homemade flour)
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon unrefined salt
- 2 tablespoons olive oil
- Heat safe oil or fat of choice (I used ghee) for pan
1. 12-24 hours before baking, combine the quinoa, warm water, and live culture addition. Cover, and leave in a warm place for 12 to 24 hours.
2. Preheat the oven to 450F degrees, placing the cast iron pan (or pans) in the oven in the top third of the oven to preheat as well.
3. Drain the quinoa well in a fine sieve and then rinse well (this helps remove any bitterness from the quinoa). Combine in a blender with the rest of the ingredients, except the olive oil. Blend until very well combined. Add the oil and blend just enough to combine.
4. Take the pans out of the oven and drop enough fat or oil in the pan to completely coat the bottom. Add some (or all) of the batter, depending on size of pan. Spread out with a heat safe utensil, evenly. Place back in oven. Cook for about 7 minutes for smaller size crust, or ten minutes for larger, or until the bottom of the crust is browned. Flip and cook for another couple of minutes.
5. Remove pans from ovens * and put desired toppings on. Return to oven to heat through (and melt cheese).
6. Serve right away.
* At this point, you can also save the crusts to use later.
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