One thing I have struggled with living gluten-free is not having something quick and filling like bread to eat every so often when I am in a hurry and don’t have much time. As even gluten-free breads irritate my digestive tract and leave me bloated – so I just don’t bother anymore (and believe me I have tried perhaps all gluten-free bread brands on the market from every supermarket just incase one may agree with me…lol).
So, I have been on a mission to find the best gluten-free recipe that is not only easy to digest, but quick and easy to make. I am very excited as I believe I have found that recipe and today I am going to share it with you. Even if you are not gluten-free completely like me, this recipe can be enjoyed by everyone. I would also advise if you are a bread-a-holic (by that I mean if you eat bread between 5-7days a week) then I would suggest cutting down on the amount of bread you eat anyway as this is how allergies and intolerance’s to food can begin.
On to the recipe…
Recipe Serves: depends on the size of your dish but a typical 20cm x 30cm baking tray will make 1 large pizza, (choose a dish with a little depth of say 2cm at least ideally) and can be cut into 4 slices = giving enough for 4 people with 1 slice each and a side of salad or home-baked chips.
You Will Need:
- A regular blender
- *20cm x 30cm baking tray ( *can be any size just note the smaller the baking dish = the thicker your pizza and therefore the longer it takes to cook but one with at least a 2cm depth is preferable )
- 250g dry organic quinoa grains
- 300ml purified water
- 1 organic garlic clove
- 2 table spoons of Kallo Organic Vegetable Stock Powder
8hours before you wish to eat the pizza: Start off by putting the dry quinoa in a large bowl, and covering with purified water until the water is about 2-3cm higher than the level of the quinoa. Leave the quinoa to soak like this for about 8hours, can be left overnight also. This step is crucial and the pizza won’t work if you don’t soak it first!
Once finished rinse the quinoa in a very fine holed sieve.
Then place all the ingredients in a blender (soaked and rinsed quinoa, 300ml of water, 1 garlic clove, and vegetable stock).
Blend for approximately 3minutes, until the ingredients become a gloopy paste like consistency. It should be similar to that of pancake batter.
Next, line your baking tray with non-stick baking paper. You want the paper to stick out and over the edge a little. To make mine sit properly I always cut a little into the corners and then fold the two flaps over each other. Remember this part does not have to be super neat!
Then, pour the contents of the blender into the baking tray. Bake for between 20-30minutes on the one side.
Once it looks golden and the middle is cooked and not super soft – peel off the baking paper and then flip over and cook the other side for a further 5-10minutes. Your quinoa pizza should look like the picture below. Don’t worry if there are small cracks in it, cooking is not about how perfect something looks but how delicious something is.
Now you are ready to top your pizza! This is the best part. On mine I put the following ingredients:
- Organic tomato sauce as the base sauce
- Organic roasted & cubed sweet potato cubes rolled in mayo
- Organic spinach leaves
- Pre-cooked & chopped organic chicken breast strips
I then put the pizza in the oven for approximately 5minutes to warm through the toppings.
I then cut it into 4 slices with my pizza cutter…
Then I served 2 slices each for me and the hubster. What a healthy and tasty lunch time or dinner time snack. No bloating afterwards either like when eating regular take-away pizza.
Experiment with toppings as anything these days can go on a pizza. Why not mix this recipe up and use the pizza bread as a flat bread for a sandwich too and have some completely gluten-free days in your house hold. Then take note of how you feel on gluten-free days compared to other days also. Maybe, for instance, you feel better on gluten-free days, have more energy, better bowel movements. If their is any improvement at all on gluten-free days then why not then add more gluten-free days into your life?
Happy gluten-free quinoa pizza making and eating! I know I enjoy this pizza each and every single time I make it. I would love to hear what toppings you put on yours and how you liked this recipe in the comments boxes below.