Today, I”m going to share with you an amazing quinoa pizza dough, but first I want to give a special thanks to all of you who have purchased my cookbook on pre-order! While i certainly had high hopes for the project, I am elated and humbled by the response. Thank you all for your support!
I’m really excited to bring you a guest post brought to you by my Australian friend, Tim. Tim writes about homemade pizza at liveforpizza.com, exploring recipes, tools and techniques for making amazing pizza.
There are a few qualities that the serious pizza lover looks for in any crust. The outside should be crispy and browned, the inside airy and moist but with some chew and flexibility. These can be a little challenging to reproduce in a gluten free crust, but with the right ingredients it is possible to make a pizza crust every bit as good as a wheat based version!
You’ll find all of those things with this quinoa pizza dough!
This recipe uses Quinoa flour to lend a great nutty taste and add some moisture to the dough. Supporting the Quinoa are Cornflour, Tapioca starch and Potato starch – a great combination in gluten free baking as they lend a little chewiness to the finished product without being tough or gluey like some gluten free breads can be. The sugar in this recipe helps with browning of the crust and adds flavor but it can be omitted, reduced, or substituted for another sweetener like honey. Make sure that the vinegar, cornflour and baking powder are all gluten free if baking for someone with dietary restrictions– all of these items can contain gluten.
Nutritional Info, Gluten Free Crust Only
Serving Size 21 g Calories 79 Total Fat 1.6g Trans Fat 0.0g Cholesterol 0mg Sodium 102mg Total Carbohydrates 15.3g Dietary Fiber 0.8g Sugars 1.1g Protein 0.9g