I hate baking now that we’re eating gluten free. There. I admit it. I used to like it when it was easy to do with wheat flour….versatile, forgiving and you always had the ingredients in the pantry and could easily get them on sale at any grocery store.
Now? I struggle to find a reputable and safe supplier of non-contaminated flours, pay a premium for them, am annoyed by the amount of measuring of random flours I have to use to replace wheat flour, am un-satisfied the majority of the time with the end product (tastes off, burns in the pan, has a weird texture) and I know that it’s nutritionally inferior thanks to the need to add isolated “starches” like corn, tapioca or potato starch to make it lighter. That’s my gluten free baking vent…..
Instead I try to find alternatives that use foods naturally gluten free. You’ve probably noticed my trend towards raw baking using things like nuts, seeds, dried fruits, coconut oil to make delightful and natural desserts that aren’t “imitations” or “substitutes” of the real thing. I know the ingredients are mostly unprocessed and feel better putting those whole foods into our bodies.
I’ve been on the look-out for a looooong time for a normal tasting pizza crust recipe that doesn’t involve 57 different types of gluten free flours. This one has literally ONE INGREDIENT! Unless you count water….then it’s two. Even for the people eating gluten, it’s a super simple, fuss free recipe that tastes surprisingly good. The trick? Quinoa! Quinoa (actually classified as a seed) is definitely a superfood that invaded the food markets over the past 5-10 years. What’s cool about it is that it’s a complete and good protein source! Normal grains have an incomplete profile of amino acids (building blocks of proteins) and are low in protein.
1 1/2 cups of quinoa, soaked overnight in water
3/4 cup water (or a little more if needed)
Oil for the pan
1. Soak the quinoa overnight in a covered container. Rinse when you are ready to make the pizza.
2. Add drained quinoa and 3/4 cups of fresh water to the blender.
3. Blend for about 3-4 minutes or until the mixture is well blended. It should look like thick pancake batter.
4. Heat oven to 425F. Cut out parchment paper to fit into the bottom of the pan or pans you will be using for the pizza crust. The original recipe called for 2 X 9 inch round cake pans. I used a large ~40cm diameter pizza pan. Brush the paper with oil to coat it well.
5. Pour quinoa batter onto the parchment paper lined pan and smooth out evenly.
6. Bake in the oven for ~20-25 minutes or until browned on the bottom for optimal flavour and crispness. Remove from the oven and flip over. Add desired toppings now and bake for an additional 10-15 minutes or as needed until browned and baked.
Slice and enjoy! 🙂