Gluten Free Quinoa Pizzetta Crust

[ This Gluten Free Quinoa Pizzetta Crust will quickly become your new go-to. So easy to make, firm enough to eat with your hands, and it’s also vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free, yeast-free, and low glycemic. Suitable for all stages on an anti-candida diet.]

Vegan, gluten free quinoa pizza crust from EAt Dairy Free on rickiheller.com

Like most people who went to university, I ate a lot of pizza. Pizza for dinner, pizza for lunch, leftover pizza for breakfast, pizza for snacks, pizza on Saturday night, pizza when out with my friends, pizza while studying.

I ate so much pizza, in fact, that I steered clear of the bready pie until late in my 30s.  I just couldn’t face it.

Nowadays, I’m back to pizza on the regular. Once I learned how to make anticandida diet-friendly gluten free pizza crust–whether grain-based or grain-free–I was back on the pizza bandwagon.

I love that a fresh pizza crust is like a blank canvas on which you can imprint whatever your emotional landscape may be at the moment. Feeling saucy? Add some tomato sauce and toppings. Prefer to be a little more elegant? Lay down some pesto as a base and top with your most exotic cut veggies and protein sources. In need of some comfort? Go for mega cheesy with toothsome toppings like meaty crumbles or baconut.

However you slice it, there’s nothing like a hot, loaded slice of pizza.

Candida diet, vegan, gluten free quinoa pizza crust recipe on rickiheller.com

I thought I’d covered it all when it came to gluten-free pizza crust, but today’s recipe surprised me. It’s deceptively simple to make, and it results in the most delicious pizza I’ve had in ages. Plus, it bakes up even and firm, perfect for loading with toppings. And perfect for hand-held eating (my favorite way to enjoy these pies).

Eat Dairy Free cookbook review on rickiheller.com

The recipe is from Alisa Fleming’s just-released book, Eat Dairy Free. I’ve known Alisa almost since I first started blogging, about a decade ago (!!).  In fact, I reviewed Alisa’s first book here.

What I love about Alisa’s recipes is that they work, and they deliver on flavor. When you reproduce one of Alisa’s recipes, you know that what you make will come out as promised. How refreshing is that?

This book is another that will become a staple in the kitchen of anyone who lives a dairy-free life (full disclosure: this is not an anti-candida cookbook, nor is it a vegan cookbook. However, all recipes are gluten-free or have GF options, 75% of the recipes are vegan, with 90% nut-free).

Gluten free, vegan, sugarfree quinoa pizza crust from Eat Dairy Free

As with Alisa’s previous books, Eat Dairy Free is much more than a cookbook. You’ll find an ingredient primer, menu plans, quick references for allergen and special diets, and more. Plus, the book uses only real, everyday ingredients that you can find at the local supermarket–nothing weird, and no special “dairy substitutes” needed!

Chapters include recipes for beverages, breakfast and brunch, snacks, veggie dishes, comfort food, Mediterranean favorites, Asian faves, desserts, and staples (such as vinaigrettes, nut butters, cauliflower “rice,” and this amazing pizza crust!).

Some of the recipes I can’t wait to try include the Savory Sundried Tomato and Zucchini Muffins, Strawberry Short Stack, Impossible Vegan Quiche, Garlic and Herb Popcorn, Rich Thai Dip with Broccoli “Trees,” Roasted Carrot Bisque, Smashing Baby Potatoes, Creamed Cabbage, Pasta with Rustic Tomato Cream Sauce, Hot n Spicy Sesame Noodles, Snicker Dough-Dles and True Blue Raspberry Sherbet–among others!

Alisa has allowed me to share this crazy-good recipe with you all today. I’ve eaten this 3 times in the past week, and if there was more in the fridge, I’d probably polish that off, too. Guess I’ve come full circle with my pizza loving!

Candida diet, sugarfree, glutenfree quinoa pizza crust recipe on rickiheller.com


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Comments

  1. I cannot wait to try this! we are loving Alisa’s book, and I already know it is going to be good! (and now you have me craving pizza…

  2. That is my kind of pizza! I don’t love dough-y pizzas, it’s always been about the flavor and toppings for me. That overhead shot – it looks SO delicious!

  3. Do you think I could use the whole batch for one cookie sheet? (rather than divide into two rounds?)

    • Cindy, the recipe said to use a pan, but I did one in a pan and one on a cookie sheet just to see. The cookie sheet one was a bit thinner (it spread a bit) and not as perfectly round, but other than that, it was terrific! So I’d say yes, cookie sheet *should* be fine. I’d still do two separate pizzas, though, since the center might not bake as well if you have one huge crust. Hope that helps!

  4. How fun are these! I love Alisa and the work she does. Great use of quinoa, too!!!

  5. Thank you Ricki! As usual, you make everything look so good!! I appreciate you testing it out on a baking sheet! Since the batter is thinner, I never thought to do that. Glad it worked out!

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