My new favorite gluten-free pizza crust is made from nothing more than quinoa, water, and salt. I usually add garlic and/or herbs too, but that’s seriously it! It makes such a good crust. You cannot even believe it. I came across the recipe one day when I was looking for something else online and I was totally intrigued. I think I’ve made it at least a dozen times in the last few months. It does require a little planning and an overnight soak, if possible. I have been experimenting with all sorts of different pizza topping combos, but I think this quinoa pizza topped with fresh goat cheese and thinly sliced Meyer lemon is spectacular.
I love the layer of flavors. The goat cheese is tangy and creamy, the lemons are tart and slightly bitter, the basil gives it a nice herby feel. The nuts add a little crunch. I toyed with the idea of using white truffle oil instead of olive oil, but went with the latter. Mostly because I didn’t want to interfere with the other flavors going on there – truffle oil can be kinda overpowering. This is a FANTASTIC pizza. Just so good you can’t believe it. Take advantage of those Meyer lemons while they’re still around for a few more weeks and MAKE THIS PIZZA.
Because everyone loves a good pizza, I’m joining in on some of my blogging pals for PizzaWeek hosted by NoshOn.It. Every day there will be several new delectable pizza recipes to check out. You can follow along on social media using #PizzaWeek. I’m seriously blown away by these amazing pizza my bloggy friends are coming up with.
Check out these other fabulous homemade pizzas for #PizzaWeek: (will be updated throughout the week)
Breakfast Pizza from Very Culinary
Carne Asada Pizza from Mountain Mama Cooks
Raspberry Brie Dessert Pizza from Completely Delicious
Kale and Artichoke Pizza with Roasted Garlic Ricotta from The Corner Kitchen Blog
Shrimp and Grit Naan Pizza with Cajun Remoulade Sauce from Climbing Grier Mountain
Caramelized Spring Onion and Fennel Pizza with Beer Crust from Girl Versus Dough
Spinach Artichoke Pizza from The Vintage Mixer
- For quinoa pizza crust:
- 1 cup quinoa
- water, for soaking and blending
- 1 clove garlic
- ½ teaspoon salt
- 2 Tablespoons avocado oil (or another high-heat oil)
- For toppings:
- 5-6 ounces fresh goat cheese (chèvre)
- 1 Meyer lemon, very thinly sliced (seeds removed)
- 2 teaspoons fresh lemon juice
- 1 shallot, thinly sliced
- small handful fresh basil leaves, cut into ribbons
- 2 Tablespoons pine nuts (raw or toasted)
- coarse ground black pepper
- coarse sea salt
- olive oil, for drizzling
- For quinoa crust - place quinoa in a medium bowl and cover with water by several inches. Let stand at room temperature for 8 hours or overnight.
- Preheat oven to 450 degrees F. Drain the presoaked quinoa in a fine mesh sieve and rinse well. Place in a blender with a little water (about ¼ cup), garlic clove, and salt. Puree until smooth. Add more water if needed. The mixture should look like pancake batter and not be too thin or thick, but still pourable.
- Place a 10-inch cast iron skillet into the hot oven. Allow to heat for 5-10 minutes. Carefully add the 2 Tablespoons of oil to the skillet and heat for another 3 minutes. Remove the pan from the oven carefully. Tilt the pan to evenly distribute the hot oil.
- Pour the batter into the center of the pan and tilt it to create and even layer on the bottom. Place back into the oven. Bake for 20 minutes, then remove pan from oven, turn crust over, and place back in oven for another 10. Remove from oven and transfer the crust to a baking sheet lined with parchment paper. (At this point you can also place it on a cooling rack and let it cool completely, then prepare the pizza at a later time.)
- For toppings - mix the goat cheese with the lemon juice. If the cheese is very crumbly, add a little milk or water to smooth it out. It should be spreadable.
- Spread the cheese evenly over the crust. (I removed it from the cast iron skillet and transferred it to a baking sheet.) Layer the Meyer lemons evenly over the cheese.
- Place in the 450 degree oven and let bake for 10-15 minutes, or until the cheese has melted and turned golden, and the lemons are tender. (For a crispy top, place under the broiler for a few minutes.)
- Remove from oven and top with the remaining toppings. Cut into wedges and serve warm or at room temperature.