Quinoa pizza crust? Yep, it’s a thing. And I have to give Tony credit because he totally came up with the idea.
Sometimes we have little brainstorm sessions while we walk to get our morning coffee. I told him that I wanted to do something fun and different with quinoa (which he pronounces kin-oh-ah) and asked for some suggestions. He asked, “Can you actually make a quinoa pizza?”
Uh, sure? Wait… yes of course, that’s a fantastic idea! Thanks babe.
This was my first attempt at creating a gluten free pizza crust. Originally I wanted the pizza dough to be similar to a traditional style crust with a nice chew. Turns out, my dough didn’t rise as I imagined it would, even with yeast. A little bit of a bummer but I decided to roll out the dough and bake it anyway. AND OH MYYY GOODNESS… IT WAS FANTASTIC and oh so filling. We enjoyed it supreme style for an afternoon appetizer and found ourselves completely stuffed for a few hours after. Even Tony thought it was delicious. That’s really saying something considering the fact that he basically considers himself a pizza connoisseur.
I used Ancient Harvest Organic Quinoa Flour, which is one of my favorite gluten free flours for baking with. But it is important to note that the quinoa flour requires to be toasted before you bake with it. This removes any bitterness, that quinoa tends to naturally have. (The instructions for toasting the flour are in the recipe below.)
The crust gets nice and crispy with tiny bit doughy in the middle. It’s a nice healthy, gluten free option for those who can’t enjoy regular pizza. I love this gluten free pizza dough recipe because you know exactly what the ingredients are, plus it’s not full of additives like xanthan gum.
I hope you guys enjoy this pizza as much as I do! Feel free to sub your own toppings and cheese to your tastes. I think a hawaiian version of this would be incredible.
If you make this recipe, be sure to leave a comment below or tag #ambitiouskichen on Instagram so I can see your creations! xo.
- Serves: 8 servings
- Serving size: 1 slice (based on 8 slices)
- Calories: 216
- Fat: 6.5g
- Carbohydrates: 29.3g
- Sugar: 3.6g
- Fiber: 3.5g
- Protein: 8.9g
- 3/4 cup warm water (about 110-115 degrees F)
- 2 1/4 teaspoons yeast
- 2 teaspoons honey
- 1 tablespoon olive oil
- 2 cups + 2 tablespoons Ancient Harvest Organic Quinoa Flour
- 1 tablespoon flaxseed meal
- 3/4 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- For the toppings (based on how I made it)
- 1/3 cup pizza sauce
- 1/4 cup diced onion
- 1/2 green bell pepper, diced
- 3/4 cup shredded mozzarella
- 10 slices turkey pepperoni
- 1/2 cup sliced grape tomatoes
- For garnishing: crushed red pepper flakes, basil, and parmesan
- First, toast quinoa flour to remove bitter taste: place quinoa flour in a large pot over medium low heat; stir every few minutes with a wooden spoon for 10-15 minutes total, then remove from heat to cool for a few minutes.
- While quina flour is toasting, place 3/4 cup warm water into bowl a large bowl; stir in yeast and honey. Let stand until yeast begins to foam, about 5 minutes. Add in toasted quinoa flour, flaxseed meal, salt, garlic powder, oregano and thyme; stirring to foam a large dough ball.
- Remove from bowl and place on a well-floured surface. Knead the dough for 5 minutes until it becomes smooth. You can also do this step in electric mixing bowl by using the hook attachment. Next coat a large bowl with olive oil and add dough, flipping once to coat with oil. Cover bowl with plastic wrap and wait for 30 minutes to an hour.
- Once ready to bake pizza: Preheat oven to 375 degrees F. Grease a large baking sheet with olive oil.
- Roll out pizza dough into a large rectangle (about 14x7 inches) on a well-floured surface then place onto prepared pan. Bake pizza dough for 12 minutes. Remove from oven and prepare pizza: Spread pizza sauce over dough, sprinkle on onions, peppers and cheese then add olives, pepperoni and tomatoes on top. Bake for 8-10 more minutes or until cheese is melted and crust is golden brown. Remove from oven and allow to cool for just a few minutes before cutting into 8 slices or squares. I usually enjoy 2 slices for a meal, but it works well as an appetizer too!
Nutrition information for only the crust (based on 8 servings): 1 slice = 170 calories | 4.2g fat | 26.9g carbs | 2.9g fiber | 2.5g sugar | 4.9g protein
This post is sponsored by Ancient Harvest. All recipes and text are my own. Thanks for supporting the brands that help make AK possible!