I’m a carb lover. I would choose spaghetti or pizza any day over surf and turf.
I’m lucky that I don’t have any issues with gluten (I have enough other issues though!) and so I eat my fair share of spaghetti and pizza regularly. I don’t exactly eat “regular” spaghetti or pizza though; I eat sprouted whole grain spaghetti or I make my own whole grain pizza from scratch, which is actually a lot easier to do than it sounds!
I can’t even count the number of spaghetti dinner recipes I have because there are so many, but coming up with unique pizza crust recipes is a bit trickier so I only have six pizza recipes, including the one featured at the bottom of the page for the Mini Quinoa Gluten Free Pizzas. You can check out my other pizza recipes in the links below, two of which are recipes for gluten free pizzas.
The thing about making gluten free pizzas is that it is not exactly easy to get the dough to taste the way pizza dough is supposed to taste if you don’t use a gluten-containing flour. I really just haven’t been able to find a healthy recipe for gluten free pizzas that tastes good enough to go to the effort of making again. The gluten-free crusts that do taste good are made with fiber-poor ingredients (potato starch, tapioca flour, rice flour, etc.) So, what works for me when making gluten free pizzas is to ditch the idea of trying to make a “traditional” crust and instead go for something a bit different altogether…
My Mini Quinoa Gluten Free Pizzas are definitely not your ordinary pizzas, but they are easy to make and good to eat! They also look adorable and they are perfect for entertaining as well as every day eating. Enjoy!
- 4 cups cooked quinoa
- ½ teaspoon unrefined sea salt
- ¼ teaspoon granulated garlic
- ¼ cup plus 1 tablespoon stoneground medium-grind cornmeal (such as Bob’s Red Mill)
- 2 organic, pastured eggs, lightly beaten
- 1 organic, pastured egg white, lightly beaten
- 2 teaspoons extra virgin olive oil, for lightly brushing
- 7 tablespoons good quality marinara (such as Rao’s brand)
- 7 tablespoons freshly grated Parmesan cheese
- ½ cup finely chopped basil
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- Combine cooked quinoa, salt, garlic, cornmeal and two eggs in a medium-sized mixing bowl and mix well. Pack quinoa mixture into a ¼ cup measuring cup, unmold and shape mixture into a ball and place on the parchment paper. Repeat until you have 7 quinoa “balls”. Use the back of a spatula to flatten the quinoa into the thickness of a pizza crust, about ¼ inch thick.
- In a small bowl, whisk together the egg white and 2 teaspoons olive oil. Use a small basting brush to lightly brush the top of the quinoa pizza crusts. Transfer the baking sheet with the quinoa to the refrigerator and chill for at least 15 to 20 minutes.
- Remove quinoa pizza crusts from the refrigerator and transfer to the oven. Bake for 10 minutes. Remove quinoa crusts from the oven and top each one with 1 tablespoon of marinara and one tablespoon of cheese. Return to the oven and bake for 10 more minutes. Remove pizzas from oven and sprinkle chopped basil on top. Serve warm.