By Contributing Editor and photographer, Holland Koehler
I’ve always avoided gluten-free pizza recipes mainly because there is typically a laundry list of ingredients and steps but this recipe is surprisingly simple with only three ingredients. This recipe results in crispy, crunchy edges and a soft center but the most important detail is to use parchment paper that has been generously sprayed to ensure an easy transfer from the pizza pan to the serving dish.
During the summer, the garden is your palette with ingredients from zucchini to heirloom tomatoes and fresh herbs. During less bountiful months, toppings of shiitake mushrooms and house-canned tomatoes or artichokes along with dried herbs and fresh mozzarella are the trappings for a party anytime!
Adapted from Cooking Light
3/4 cup uncooked quinoa
1/4 cup water, plus more for soaking quinoa
1 tsp. baking powder
1/4 tsp. salt
1/4 cup sauce
2oz fresh mozzarella cheese
veggies of choice
Place the quinoa in a small bowl and cover it with water. Let the quinoa soak overnight or for at least 8 hours. Drain and thoroughly rinse the quinoa (this will prevent any bitterness in the crust). Place the quinoa, 1/4 cup water, baking powder and salt in the bowl of a food processor. Process until a smooth batter is formed, about 2 minutes, scraping down the sides of the food processor as necessary.
Spray baking sheet with cooking spray. Then cut out a 9-inch round cake pan with parchment paper to form the circle on which to lay the dough. Then generously spray the parchment paper with cooking spray. Pour the batter into the pan and smooth with a rubber spatula to cover the circumference of the parchment paper.
Bake the crust for 15 minutes at 425°F and allow to rest for 10 minutes or until set. Then remove the parchment paper from under the crust.
Flip the crust over and respray the pan. Then return to the oven for 5-10 more minutes, or until golden and the edges are crispy.
Remove from the oven and add sauce, cheese, and toppings of your choice. Return to the oven and bake for another 10 minutes, or until the cheese is melted.