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.
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.