Gluten Free Pizza Crust With Quinoa Flour Recipe 455 Food

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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

Categories     Main Course

Time 6h55m

Number Of Ingredients 9

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

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.

GLUTEN FREE PIZZA CRUST



Gluten Free Pizza Crust image

You will not believe this pizza crust is gluten-free. It has a fantastic texture, you can pick it up and it doesn't fall apart, and it's easy to make! It's based on a recipe in a Bette Hagman gluten-free cookbook, I don't remember which one. I just tried it for the first time tonight, and I'm so excited with how it turned out, I just had to share it. (btw, I used chana flour for the bean flour, that's chickpea or garbanzo flour)

Provided by paulamonster

Categories     Yeast Breads

Time 40m

Yield 1 15inch pizza

Number Of Ingredients 13

3/4 cup gluten-free flour, mix
1/4 cup light bean flour or 1/4 cup dark bean flour
1/4 cup cornstarch
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 tablespoon vegetable oil
1 egg
1/2 teaspoon vinegar
2 teaspoons sugar
1 cup lukewarm water
1 package yeast

Steps:

  • Spray a baking sheet or a 15 inch round pizza pan with vegetable oil.
  • Preheat oven to 425 degrees.
  • In a small bowl, whisk together the gluten free flour, bean flour, corn starch, tapioca flour, xanthan gum, baking powder, and salt.
  • Set aside.
  • In a larger mixing bowl, place the oil, egg, vinegar, and 1 tsp sugar.
  • Measure the water and add the rest of the sugar to it.
  • Drop in the yeast to dissolve.
  • Beat the egg-oil mix slightly, adding the yeast water.
  • Beat in half the flour.
  • Stir in the remaining flour and beat until smooth.
  • Pour the batter into the prepared pan, and spread, allowing the edges to stay slightly thicker.
  • Spread on your pizza sauce and add the toppings.
  • Bake for 25 to 30 minutes.

Nutrition Facts : Calories 312.7, Fat 12.1, SaturatedFat 2.5, Cholesterol 211.5, Sodium 1788.5, Carbohydrate 42.3, Fiber 1.8, Sugar 8.8, Protein 9.1

GLUTEN-FREE PIZZA CRUST WITH QUINOA FLOUR RECIPE - (4.5/5)



Gluten-Free Pizza Crust with Quinoa Flour Recipe - (4.5/5) image

Provided by pattie_d

Number Of Ingredients 6

Pizza Crust Recipe
50 grams fresh yeast
5 dl or 2 cups quinoa flour
1-2 tsp salt -3 dl or 1 and 1/4 cups of water
3 tbs olive oil
3 tbs psyllium husk powder

Steps:

  • Start by warming your water, add your yeast and your salt, mix everything together, and then add your psyllium husk into the mixture, and leave everything to sit for about ten minutes. After that take your flour and mix it with the wet mixture, start kneading your dough and do it for about 2 minutes, then add your oil, knead again for a little while until you have formed a ball out of it, after that put your dough into a warm and dark place to rise. When it has doubled in size spread it onto your pizza tray, you can spread it by hand or with a rolling pin, whatever works for you, pat it a little bit after you have stretched it and start applying your toppings. Press it, so that the air comes out of it. Add some flour on top of it and flatten it with your hands. When it is the shape and thickness you want, place it on top of a pizza stone (highly recommended) or a baking tray lined with baking paper. Add the tomato sauce and the toppings you like, I often add some balsamic vinegar, salt and black pepper to the tomato paste. I also like to add a small layer of parmesan on top of the tomato paste. Some tomatoes and some salami Finally the pizza is topped with some mozzarella and black pepper. Bake the pizza at 400 F for 20-40 minutes, the time differs so much because it depends on the thickness of the crust and on your oven. Keep an eye on the pizza while it is baking.

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