Being able to make a gluten, nut and egg free pizza base can be a challenge. Making or buying them can be costly! This base uses quinoa as a cost effective and easy alternative to “pizza night” at home. You just need a little time and planning. We have included some suggestions for toppings, but this is also a great way to use up leftover pesto, meat and vegetables!
Recipe Tester Feedback: "It was a very easy recipe and was quite tasty. Even the 7 year old liked it! Needing a gluten free option for a Coeliac friend, I grabbed my leftover quinoa pizza base from the freezer and put a little oil, rosemary and garlic with sea salt. YUMMO! All the ladies tried it and commented on how nice it was and that it didn't taste like quinoa – a great healthy option!" - Claire
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes + overnight soak time
Cooking Time 35 minutes
Makes 2 pizzas
Can be frozen
- water - 700g
- quinoa - 400g, white
- salt - 1 tsp, ground
- dried oregano - 2 tsp
- baking powder - 2 tsp (*ensure GF if required)
- water - 120g + 30g more if needed
- Topping suggestions:
- tomato paste - 140g
- chicken thigh - 400g, cooked, cut into 1-2cm pieces
- onion - 100g, red, peeled and thinly sliced
- capsicum - 120g, diced
- cherry tomatoes - 12-15, halved
- Place water (700g) and quinoa (400g) into a large bowl. Stir to ensure quinoa is well moistened and not floating on top of water. Cover and set aside overnight or for at least 8 hours.
- When ready to prepare the base, pour quinoa mix into a fine sieve and rinse well, then set aside for 5 minutes to drain.
- Preheat oven to 200C and line 2 baking trays with baking paper.
- Add drained quinoa, salt (1 tsp), oregano (2 tsp), baking powder (2 tsp) and water (120g) to the bowl. Puree Speed 9 / 30 seconds. Scrape down sides.
- Repeat Speed 9 / 30 seconds. Scrape down sides.
- Check the texture – it should be a thick paste. If not, add additional water (30g) and puree for another Speed 9 / 30 seconds.
- Divide mixture between trays. Smooth out using a wet egg flip.
- Bake for 10 minutes. Remove from the oven and use the baking paper to flip the crust.
- Continue to bake for another 5-10 minutes, until centre is slightly dry but not too golden.
- Remove from the oven and add the sauce and toppings of your choice; we used tomato paste (140g), chicken (400g), onion (100g), capsicum (120g) and cherry tomatoes (12-15).
- Return to the oven for another 10-15 minutes at 180C.
- Remove from the oven, slice, and serve.