Gluten-Free Pizza

This delicious Gluten-Free Pizza crust goes well with a variety of toppings, including this Thai Chicken & Vegetable Pizza recipe. See steps 7 & 8 in Instructions for Vegan Kale and Mushroom Pizza, and Margherita Pizza with Fresh Tomatoes, Basil and Mozzarella variations. Created by Wendy at Fit-and-Frugal.com Adapted from Simply Quinoa’s Ultimate Quinoa Pizza Crust.

Prep Time: 15

Total Time: 500

Ingredients

For the Crust:

3/4 cup Ancient Harvest Traditional Quinoa, soaked for 6 – 8 hours (or overnight)
1/4 cup water
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 tablespoon olive oil
Optional: 2 teaspoons mixed herbs (basil, oregano, herbs de Provence)
Cooking spray

For the Toppings (optional):

¼ cup creamy natural peanut butter
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
2 tablespoons water or orange juice
1 teaspoon honey
1 teaspoon red pepper flakes
½ teaspoon ground ginger
½ teaspoon garlic powder
1 cup red, orange, or yellow bell pepper, seeded and sliced (about ½ of one pepper)
2 scallions, thinly sliced
1 cup cooked skinless, boneless chicken breast, cubed
¼ cup chopped roasted peanuts
½ cup chopped cilantro

Directions

Preheat oven to 425 degrees F. Prepare a 9″ cake pan with parchment paper and spray lightly with cooking spray.
Drain quinoa and transfer to a blender or food processor. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 – 15 minutes until browned and edges are crispy.
While crust is baking, prepare the sauce: in a small bowl, whisk 8 ingredients (peanut butter through garlic powder). Spread over baked crust.
Top sauce with sliced peppers, chicken and scallions. Return to oven and bake approximately 12 minutes.
Let cool, and serve garnished with chopped roasted peanuts and cilantro. Transfer cutting board and slice.

For Vegan Kale and Mushroom Pizza:

In a skillet, heat 1 tablespoon olive oil over medium. Add ½ of a small red onion, sliced, and cook and stir for 8-10 minutes, or until browning. Add ½ cup sliced baby portabella mushrooms and 3 cloves garlic, minced, and cook, continuing to stir, 3 minutes. Add 2 cups loosely packed chopped kale leaves, ribs removed, and cook until wilted, 3-4 minutes. Spread ⅓ cup tomato sauce over baked crust. Spread kale mixture over sauce and bake a further 15 minutes.

For Margherita Pizza with Fresh Tomatoes, Basil and Mozzarella:

Top baked crust with ⅓ cup tomato sauce, ¼ cup fresh torn basil leaves (about 10 – 12), 1 plum or heirloom tomato, cut in approximately ¼-inch thick slices, and 4 to 6-ounces fresh mozzarella, thinly sliced. When returning to oven, place under the broiler for 3-4 minutes, or increase heat to 500 F and bake 10 to 12 minutes further.

Gluten-Free Pizza