Quinoa Pizza Base - Dish style | GF | YF | V

You'll think you've been transported to a quaint Pizzeria in Roma with this

 free. 

With just 6 simple ingredients, you'll wish you had this recipe years ago in your gluten free baking repertoire it's that gloriously good!.
It takes literally takes only around 20 minutes to make, so by the time you add your toppings you'll be ready to crack your favourite vino.

Our key ingredient.. nourishing quinoa, using our beautiful South American Quinoa flour, you'll want to whip this up every pizza night.. It's so good, your non-gluten free mates will want in. 

Our 2nd secret is in the cooking.. for that crispy wood fired pizza feeling. 

We're sure this gluten free pizza base recipe will become a life-long favourite. We love to keep ours plant-based, and make it extra special with our home-made vegan mozzarella. Mama Mia! 

What you'll need:

• 1 Cup Glorious Quinoa Flour 
• 1/4 Cup Organic Tapioca Starch Flour 
• 1 Tbsp Psyllium husk 
• 1 Tspn Nutritional Yeast Flakes 
• 1 Tspn Potato Starch (optional)
• 1/2-1 tspn Sea or Pink Salt. (to taste)
• 1/2 tspn GF Baking powder
• 1/2 cup Water
• 1 Tbsp Olive oil or Grape seed oil + 2 tsp for the pan.

• Pizza Tray
• Non-waxed Baking Paper
• Large Frying pan (approx 30cm), with lid. 
  
  
  

Method: 

1. Get your pizza tray ready, and fold a square 40cm piece of baking paper twice in half, then once diagonally to make a centre pointed triangle. Then trimming the outer edge to make a circular liner for your pan.
   At this point, you should also turn on your oven.. getting it nice and hot. Around 200 celcius+ is good. 
2. Combine all dry ingredients in a mixer, food processor, or large bowl. Pulse to mix. 
3. Add 1tbsp oil and then slowly add water combining as you go. Mix for 2 minutes.
4. Allow to sit and rest for 15 minutes.
   This is a good time to prep your toppings, while the psyllium expands.
5. Splash 1 tspn of oil on the baking paper and distribute.
6. Now gather your dough, sprinkling with more quinoa flour to form a rough ball. Place onto your oiled sheet and use flat of your hand to spread the dough from the centre and out, leaving a little volume around the edges. 

Cooking your dough .. where the magic's made

1. Now it's time to get your large frying pan heated, on medium to high. 
2. When it's nice and hot, you're going to manouver your baking sheet with dough into the pan, pulling the edges of the baking paper up the sides.
3. If you're doing a tomato base, now's a good time to spoon on a little of your sauce. Whether doing bianco or tomato base, it's also nice here to drizzle a few drops of olive oil around the edges. 
4. Now pop on the lid, and allow the base to crisp a little, and hopefully you'll get a nice little bit of bubble in your dough. Around 2-3 minutes is usually good. Just be careful not to burn your base here. 
5. Once you're happy with your base crisp, slide the pizza base onto your pizza tray or you can opt to leave in the pan if you prefer, and quickly pop in a hot oven for a minute or 2 while you get your toppings ready.
   For ours, we did wilted baby spinach in garlic, and some pre-tossed beautiful portabello mushrooms.
6. Remove and apply your bianco vegan mozzarella and then toppings.
7. Now it's into a hot oven to crisp up the top of the dough, and finish the magic. 

Now enjoy the glory, cut your pizza to your preferred shape and enjoy it hot and oozy with your favourite movie. Bellissamo! Aka.. Glorious! 

We'd love to know what you think of this one and how your gorgeous nourishing quinoa pizza base turns out.