I’ve been GF for over three years. I gave up on manufactured, GF bread and pasta, years ago. When baking, I tend to gravitate towards the simplest recipes. Let’s face it, it’s very difficult to master GF baking without the addition of weird, binders and flours. So, I’ve gone without sandwiches, flour tortillas and pizza this whole time!
Pizza has been the most difficult sacrifice! One of my favorite meals, is a rustic style, thin crusted pizza loaded with fresh veggies, gobs of mozzarella and pesto. Well the wait is over! I’ve discovered the most incredible, easy to make, GF pizza dough EVER! All you need are 4 ingredients!
I ran across this link on Pinterest about 6 months ago…Summer No Bake Pizza. The concept was brilliant! The ingredients were simple! Alas, I couldn’t perfect it:( The dough kept sticking to the pan. In the end, it made a mess and it wasn’t pretty……but it was super tasty! It was something between a thin crust pizza and a flatbread.
So, I decided to forget about the stovetop method and opt to using the same recipe in the oven, in an oiled, parchment lined baking sheet. The results were perfect! And in the end, I was able to enjoy a yummy, GF pizza, made of wholesome ingredients, loaded with protein and void of processed junk! Pure heaven!
To start, you must soak 3/4 cup of quinoa overnight, or at least 8 hours. This allows the quinoa to soften up and bulk up! Rinse the quinoa and transfer it to a blender or Vitamix.
Add 1/4 cup of water, 1 tsp salt, 1 tsp baking powder and herbs. I opted to add a hefty tablespoon of homemade pesto;) Now blend the mixture on high for 2 full minutes. Pour the batter into a small, oiled, parchment lined baking sheet. The parchment paper serves two purposes. One is to keep the batter from sticking and the other is to easily transfer the completed pizza for cutting and serving!
If you use a regular sized baking sheet, the batter will be too thin and will turn out to be more of a cracker! When pouring the batter into the pan, just concentrate on spreading it evenly. Bake at 425 degrees for 15 minutes. Remove from oven and carefully flip the crust. It will already look toasty and browned;)
Bake for an additional 5-10 minutes. Remove from the oven. The crust should be perfectly browned!
Now for the fun part! Add all of your favorite pizza toppings. For my first pizza, I kept it simple, adding pesto as the base, fresh mozzarella, tomato and basil. Now pop it back into the oven for 5 more minutes, just to heat up the ingredients and melt the cheese. You know it’s done when you see the cheese bubbling:)
Transfer onto a large cutting board to slice and serve:) I’ve experimented with all kinds of different toppings!
This pizza was made with pesto, fresh mozzarella and balsamic roasted veggies (green tomatoes, peppers, onion, eggplant and corn)!
A simple, elegant meal when served with a green salad and a glass of wine:) I’m thinking of making a large batch of crusts next time and freezing them! I’d love to hear about your creations! Let me know!
- 3/4 cup quinoa
- 1/4 cup water
- 1-2 TBS pesto or fresh herbs
- 1 tsp salt
- 1 tsp baking powder
- Your favorite pizza toppings
- Cover quinoa with water
- Soak quinoa for 8 hours
- Rinse well
- Place rinsed quinoa into Vitamix or blender with all ingredients
- Blend on high for 2 minutes
- Pour into small, oiled, parchment lined baking sheet
- Bake at 425 for 10-15 min
- Remove from oven and flip over to bake the other side
- Bake for another 5-10 minutes
- Remove from oven and add toppings
- Bake for 5 minutes, or until cheese is bubbling!