I’ve been playing with pizza dough recipes again. I recently tried a low carb crust that involved mixing cream cheese and eggs and using that as a base.
Didn’t like it.
Tasted to me like a slab of cheese melted with sauce on top. Not a fan.
I like a traditional pizza dough. One that has yeast in it and needs to rise for a bit. I want a pizza dough that I can mold and form with my hands, just like the per-celiac ones I used to make.
At the same time,I didn’t want an all white gluten free flour crust. I wanted it to have fiber in it.
So,I played and decided I liked the thought of adding cooked quinoa to the flour mix.
I used baby quinoa.
Have you tried it?
It’s called Kaniwa. It is a dark and finer grain and lends itself to having a real nutty texture when added to baked goods.
I quite liked the look and feel of the dough when I was forming it.
To make this dough you need to cook the quinoa first. Basically combine the water and quinoa in a small saucepan. Bring to boil. Reduce heat to a simmer, cover with a lid and cook for 10 minutes. Let quinoa remain in covered saucepan for about 20 minutes. Now allow it to cool.
Recipe: Gluten Free Quinoa Pizza Dough
1 1/3 cup water
2/3 cup Kaniwa (baby quinoa)
3 cups brown rice flour
1 1/2 cups tapioca starch
3/4 cup potato starch
1 Tbsp xanthan gum
1 Tbsp quick rise yeast
1 1/2 cup warm water
2 Tbsp white sugar
3 Tbsp canola oil
1/2 tsp salt
1 large egg
In a large bowl add the brown rice flour, tapioca starch, potato starch and the xanthan gum.
Whisk well to combine. This is the flour mixture used for pizza dough. You will use about 3 1/2 cups in dough. Keep extra mixture in a ziplock bag and add to it the next time you make pizza.
In another large bowl add warm water with the sugar.
Whisk to blend. Add the canola oil, salt and yeast.
With a spatula mix in the egg and the cooked baby quinoa. Add about 3 1/2 cups of the flour mixture to the wet ingredients.
Use about 2 Tbsp of the extra flour mixture and spread it on your counter.
Dump dough onto counter and start to work the dough with your hands. Adding a bit more flour if too sticky. You do not want to add too much or the dough will be tough.
This recipe makes 2 large pizza shells. If you’re only needing one, you can refrigerate dough for a couple of days. Or better yet, pre-bake the other shell, freeze it, and you then have a pizza shell ready the next time you want pizza.
Place dough on a oiled glass bowl, cover with cloth and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees.
I use a pizza stone when I cook my pizzas. Heat up stone in oven til temp is at 450.
Remove stone from oven and working quickly (and carefully) dump dough onto stone and with flour or cornmeal, spread dough onto stone.
Bake in oven for 8 minutes.
Remove from oven and now you can add whatever toppings you want to the pizza shell.