Recipe:Crispy Quinoa Individual Pizza Bases

Written By Sylvia

No soaking, no waiting (for yeast to rise), no gluten or gums.

A simple, healthy, homemade individual gluten free pizza crust suitable for any quick-cooking topping - flavourful and crispy. I started out making these as large family-size pizzas but recently I’ve been making them as individual-serve pizzas because they were easier to store in the freezer and easier to serve at mealtime.

They need pre-baking for 10 mins which makes them crispy, then when they are rebaked with sauce/cheese/toppings for another 5 mins they become nice and chewy/a little soft in the centre and maintain their crisp edge.

You can make these as thick or thin as you like just adjust the cooking time accordingly (if making them thick bake a little longer). You can make these ahead of time to pull them out of freezer as needed, I’ve given the recipe in the full 10 serving quantities for this reason but if you’d prefer to make 1 large pizza just divide this recipe by 2.

Individual Crispy Quinoa Pizza Bases

Yield: Makes 10 x 15cm pizza bases

Ingredients for blending

  • 280g quinoa

  • 280g water

  • 2 Tbsp olive oil

  • 10g apple cider vinegar

Ingredients for mixing

  • 12g (2 tsp) psyllium husk

  • 60g tapioca, rice or other gluten free flour

  • 4 tsp baking powder

  • 50g grated parmesan

  • 30g nutritional yeast (optional, but gives a nice savoury flavour)

Method

  • Use a high speed blender to process the quinoa and liquid ingredients together until almost smooth, leaving some texture to the grains

  • Mix quinoa mixture with the remaining ingredients until dough comes together. The dough should stick together and be easy to roll, if it is too dry at water 1 tsp at a time until the dough comes together

  • Roll the dough into a thick log and cut into 10 even(ish) pieces

  • Working with one piece of dough at a time and using two sheets of baking paper on either side, roll the dough out into about disc about 15cm in diameter.

Baking

  • Pre-bake bases on their pieces of baking paper at 200c for 10-15m until nicely browned and firm

  • At this point you can store the bases for quick pizzas, just cover in cling film and freeze

  • Add your toppings (they must be pre-baked toppings) and re-bake at 220c for 5 minutes

Notes

Serving

These bases suit any toppings, but I love keeping it simple with cheese + no more than 3 toppings. The toppings must be things that are extremely quick to cook, or pre-cooked because you’re only re-baking for 5 minutes otherwise the crusts will burn

Keeping

Keeps well in an airtight container for up to 4 days, or you can freeze for months

Get in contact

Any questions? I’m happy to answer them click here to email me.

If you make them - share it to Instagram! Tag me sylvia_reallygoodglutenfree so I can see it ;)

Sylvia
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