Quinoa Pizza Crust

For Bread Week 23, I decided to try another non-wheat pizza crust.  Alex and I both loved the Cornmeal Pizza Crust that I made earlier this year, so I was hopeful that we'd both enjoy the Quinoa Pizza Crust that I found through my friend Kate. It's not as good as the cornmeal crust, but this was a solid, gluten-free pizza crust recipe that had its own advantages. It took little advance preparation. It's particularly nice that the recipe doesn't call for xanthan gum, so anyone can make it. Also, this recipe yields a single 9-inch crust that's perfect if you only need to feed one person who can't eat gluten.   9-inch quinoa pizza crust The pizza crust was quick and easy to make. The only thing you have to do in advance is to soak the grain. The texture of the crust was good. It wasn't bready like pizza crust usually is, but the crust was tender-sturdy with a little bite to it. The flavor was very clearly quinoa - a little earthy, a little bitter. The original recipe said to rinse the quinoa, which may have helped some - I skipped that step. However, quinoa's simply a distinctive flavor to have by itself, so don't top this pizza with pepperoni like I did. Try a Tex-Mex pizza instead, for instance. Pepperoni pizza on quinoa crust - not the toppings I'd recommend This recipe was pretty good, but I would make some tweaks the next time. This recipe would work really well for a multigrain pizza crust, so I wouldn't use only quinoa whenever I make it again. I think I would soak a mix of quinoa, millet, and maybe some coarse cornmeal or other grains to make a crust that's a little lighter in flavor. It's definitely worth trying again.

📖 Recipe