The Best Gluten-Free Pizza Crust [& vegan!]

I never thought the day would come where I’d be posting a recipe for gluten-free pizza. Let alone, grilled gluten-free pizza. And also vegan!

The Best Gluten-Free Pizza [& vegan!] | edibleperspective.com #vegan #glutenfree

It’s pretty hard to come by gluten-free pizza crust that is actually worth eating. I usually just skip that option on the menu because more often than not they’re dry, crumbly, and/or mealy.

Making gluten-free pizza crust at home was just one of those things I kind of wrote off. Similar to how I initially wrote off creating gluten-free cookies, brownies, and scones. However, I think pizza was the most intimidating.

[The crust is vegan but obviously not this cheese.]

The Best Gluten-Free Pizza [& vegan!] | edibleperspective.com #vegan #glutenfree

I’m not sure exactly how many trials this took to get just right but I can definitely say it was a lot. I wanted to do something a little different, using as many whole grain flours as possible. I started with a blend of millet flour, quinoa flour, sweet rice flour, and oat flour but couldn’t get it just right.

And while I typically don’t use starches in my flour blends it was apparent that’s what this crust needed. I decided on potato starch and it was crucial in giving the crust a lighter, crisper texture. I thought at first I could use sweet rice flour instead of potato starch but it ended up giving the crust a bit of a pasty texture while chewing. Potato starch worked much more successfully.

The Best Gluten-Free Pizza [& vegan!] | edibleperspective.com #vegan #glutenfree

But even with the use of potato starch this crust is made up of nearly 75% whole-grain flours, which is pretty uncommon for GF pizza.

And I must admit the texture surpassed my expectations.

The Best Gluten-Free Pizza [& vegan!] | edibleperspective.com #vegan #glutenfree

So what are the two most important parts of this recipe?

1. Make sure your yeast activates and becomes foamy, like the photo above. If it doesn’t activate, your dough won’t rise and that will be bad news for your pizza night.
2. Be sure to knead your dough for at least a full 5 minutes. Right around 5 minutes you’ll feel the dough become much softer, smoother, and more pliable. This is crucial!

Here are a few process shots for you to check out:

Kneading.

The Best Gluten-Free Pizza [& vegan!] | edibleperspective.com #vegan #glutenfree

After the 45 minute rise.

The Best Gluten-Free Pizza [& vegan!] | edibleperspective.com #vegan #glutenfree

Before rolling out the dough.

The Best Gluten-Free Pizza [& vegan!] | edibleperspective.com #vegan #glutenfree

After rolling to 1/8-1/4 inch thickness.

The Best Gluten-Free Pizza [& vegan!] | edibleperspective.com #vegan #glutenfree

Lightly crimping the edges and brushing with oil.

The Best Gluten-Free Pizza [& vegan!] | edibleperspective.com #vegan #glutenfree

The end result is a thin crust pizza that won’t fall limp with a pretty hefty amount of toppings. It’s crispy from edge to edge but not in a break-your-teeth kind of way. The interior has a soft, bready texture and the flavor has a lot of nuttiness from the oat, quinoa, and millet flours.

Since finalizing the recipe I’m pretty sure this has been made an devoured at least 4 times by Chris + myself but it was also approved by a crowd of non-gluten-free friends.

The Best Gluten-Free Pizza [& vegan!] | edibleperspective.com #vegan #glutenfree

But wait, there’s more!

You also have the option to GRILL your pizza crust! There are a few more steps involved but it’s totally doable and fun!

This recipe and the rest of the grilled spread you see here was work for a freelance job with Frontier Natural Products Co-op. The other recipes I created and photographed were for Smoked Paprika + Lemon Grilled Asparagus and Grilled Polenta with Caprese Salad.

I highly recommend you head over to their Grill The Goodness site to get the details on how to grill this pizza and the other recipes you see here. You’ll also find 3 other grilling menus with spectacular vegan, vegetarian, and seafood options. And, as you check out each recipe you’ll find $1.50 off coupons for Frontier spices. Can’t beat that!

The Best Gluten-Free Pizza [& vegan!] | edibleperspective.com #vegan #glutenfree

Print this!

You can find all of the pizza grilling details and more tips + tricks on Frontier’s Grill the Goodness website!

The Best Gluten-Free Pizza Crust [& vegan!]

gluten-free, vegan // yields 4-6 servings

crust:

• 1 1/4 cups gluten-free oat flour
• 1 cup potato starch, not potato flour
• 2/3 cup quinoa flour
• 2/3 cup millet flour
• 1 teaspoon baking powder
• 1 teaspoon fine grain sea salt

herb mixture:

• 1 1/2 teaspoons Frontier dried oregano
• 1 teaspoon Frontier dried sweet basil
• 1/2 teaspoon Frontier garlic powder
• 1/8 teaspoon Frontier red pepper flakes, optional
• 1/4 teaspoon black pepper

yeast mixture:

• 1 cup + 2 tablespoons unsweetened soymilk, divided
• 2 - 2 ¼ teaspoons dry active yeast, 1 packet - 7 grams
• 1 teaspoon pure cane sugar
• 4 teaspoons ground flax meal
• 3 tablespoons warm water
• 1/4 cup sunflower oil, divided

1. In a large mixing bowl [ceramic works well for dough] stir together the oat flour, potato starch, quinoa flour, millet flour, baking powder, salt, herbs, garlic, red pepper flakes, and black pepper until well mixed.  Set aside.
2. Place soymilk in a small saucepan and gently warm over low heat until it reaches 105-115 degrees. It will feel just warm but not hot.
3. Pour 3/4 cup of the milk into a cereal-sized bowl, sprinkle the yeast over top, and then the sugar. Whisk for just a few seconds then let sit undisturbed for 10 minutes. The yeast should rise and become very foamy once activated. If it does not become foamy it has not activated and you need to start this step over.  It is most likely due to the milk being too hot or too cold.  If it’s too hot the milk will kill the yeast.
4. While the yeast mixture rests, whisk together the flax and water for 20-30 seconds until it starts to thicken. Set aside for 5-10 minutes. The flax mixture should be thick and gelatinous in texture after sitting.
5. Form a well in the center of the flour mixture with your hand pour in 3 tablespoons of oil, the flax mixture, and the yeast mixture. Stir with a large spoon until the mixture is combined. It will be dry and crumbly and not dough-like at this point.
6. Slowly drizzle in leftover warm milk [about 1T at a time] and knead in the bowl until the mixture comes together and forms a dough ball. About 1 minute. I used just over 1/4 cup extra milk, but you may need slightly more/less.
7. Sprinkle a very light coating of oat flour onto a hard, flat surface and turn the dough out onto the surface. Knead with both hands—folding over twice while pressing with both palms then turning 180 degrees—for 5-7 minutes. Do not skimp on the kneading. Set a timer to be sure you hit the 5 minute mark. Feel of the dough:The dough will feel rough and grainy at first but once you hit the 5 minute mark it should start to soften and feel smooth to the touch. The dough should have the texture of Play-Doh and feel slightly springy and stretchy when you’re done. It should be on the verge of being sticky while you knead the dough, so avoid over-flouring your surface. If the dough is cracked and feels dry, knead a bit of milk into it until soft and smooth.
8. Once soft and smooth form into a ball, place in your mixing bowl, and drizzle on about 1-2 teaspoons of oil. Rub oil over the dough. Cover with a towel and place in a non-drafty, warm spot [ideally 75-80 degrees], undisturbed for 45 minutes. The dough will increase in size by about 75%. It will most likely not fully double in size.
9. Preheat your oven to 425 degrees Fahrenheit. Place a pizza pan or baking sheet in the top oven to preheat.
10. Score the dough into 2 or 3 segments, remove one, cover the bowl with the towel, then knead for about 30 seconds until smooth. When you start to knead the dough may feel a bit crumbly but it will quickly return to its smooth state.
11. Place dough on a large sheet of parchment paper [to fit your pan] and gently roll the dough out between 1/8 - 1/4 inch in thickness.  Be sure the dough is rolled evenly and thinly. The dough should roll easily and hold together very well. If the edges crack, lightly crimp them together with your fingers or slice away with a knife.  But avoid forming a thick edge.
12. Brush the entire surface and edges with a light coating of oil.
13. Place the rolled out dough [with the parchment] onto the hot pan and bake for 14-16 minutes until stiff and golden brown around the edges. Remove the pizza and top as desired. Bake for another few minutes until the cheese is melted and toppings are hot. Remove and let rest for about 3 minutes then slice with a large chopping knife and serve. 
14. Repeat with remaining dough.

Tips + Tricks:

I like to use my oven for proofing the dough. I turn the oven light on about 20 minutes prior to placing it in the oven to lightly warm. I place the towel on top of the bowl and place it in the oven on the bottom rack for 45 minutes. This helps keep a constant warm temperature and avoids any drafts.

Oat, quinoa, and millet flour can all be easily ground at home. You can grind oat flour from raw oat groats, steel cut oats, Scottish oats, or rolled oats. Grind quinoa + millet from their whole-grain, raw form. Place each [separately] in a high powered blender, or other small grinding device [my coffee grinder even works well!]. Grind until soft and flour-like in texture, pulsing if needed to avoid the flour becoming hot and creating moisture. If the flour feels a bit gritty sift through a fine mesh strainer to remove any larger pieces. I like to grind in 1 cup batches. Spoon the flour into a dry measuring cup and level off with a knife. Store leftover flour in a sealed container in the fridge for 4-6 weeks.

Grilled Polenta | edibleperspective.com

Grilled Polenta + Caprese Salad | edibleperspective.com

Beyond excited that grilling season has finally arrived.

Enjoy!

Ashley

*This post was part of a paid freelance job for Frontier Natural Products Co-op.

White Pizza Quinoa Casserole

The title says it all. Just imagine white pizza flavors, full of garlic + cheese, all wrapped up in a quinoa vegetable casserole.

You know, ooey-gooey-cheesy-goodness. A sometimes life necessity.

White Pizza Quinoa Casserole | edibleperspective.com #glutenfree #pizza

This was largely inspired by my drooling over Chris’s white veggie pizza the other night while we were at dinner. I wanted white pizza, too!

White Pizza Quinoa Casserole | edibleperspective.com #glutenfree #pizza

With a basil plant screaming “use me!!!”, a plethora of kale and baby spinach [yay sales!], and a stack of mozzarella cheese [again, yay sales!] some sort of pizza concoction was calling my name.

White Pizza Quinoa Casserole | edibleperspective.com #glutenfree #pizza

But I wanted this to be STUFFED with toppings. More toppings than any pizza crust can hold.

White Pizza Quinoa Casserole | edibleperspective.com #glutenfree #pizza

And that’s when this happened.

White Pizza Quinoa Casserole | edibleperspective.com #glutenfree #pizza

White veggie pizza toppings + cheese, tangled around crunchy bits of quinoa.

White Pizza Quinoa Casserole | edibleperspective.com #glutenfree #pizza

SPOON TO FACE.

White Pizza Quinoa Casserole | edibleperspective.com #glutenfree #pizza

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inspired by: A Couple Cooks Roasted Broccoli Cheddar Millet Bake

White Pizza Quinoa Casserole

gluten-free // yields 5-6 servings

for the quinoa:

• 1 1/2 cups uncooked quinoa, rinsed and drained
• 2 1/4 cups water
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt

for the casserole base:

• 1 tablespoon extra virgin olive oil
• 1 small yellow onion thinly sliced, about 1/2 cup
• 1 tablespoon minced garlic
• 2 tablespoons finely chopped fresh oregano
• 1/4 cup chopped fresh basil
• 3 cups ribboned lacinato kale, about 1/2 head
• 6-8 handfuls baby spinach
• 3/4 cup chopped artichoke hearts, drained
• 1/3 cup diced sun-dried tomatoes, not oil-packed
• 1/4 – 1/3 cup sliced kalamata olives, drained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• red pepper flakes, optional
• 1-2oz finely grated mozzarella, for topping

for the cheese mixture:

• 3/4 cup full-fat ricotta cheese
• 1/3 cup 2% or whole milk
• 1/2 cup shredded parmesan cheese
• 4oz [1+ cup] large grated mozzarella
• 1/4 teaspoon black pepper

for the quinoa: Place a medium-sized pot over medium heat with the oil. Once hot, add the quinoa and stir frequently for about 3-4 minutes. Slowly pour in the water and salt and bring to a boil over medium-high heat. Once boiling, reduce heat to simmer and cover with a tight fitting lid for 15-20 minutes, until water is absorbed. Do not stir while it cooks. Remove from the heat and let sit with the lid on for 10-15 minutes. Fluff with a fork.

for the casserole: Heat your largest pan [12-inch works well] over medium-low heat with the oil. Once hot, add the onion and 1/4 teaspoon salt. Stir frequently and let cook down for about 10-12 minutes.

While the onions cook, stir together the ricotta and milk until smooth. Stir in the cheese and pepper.

Pre-heat your oven to 350*. Add the garlic to the onions and stir for another 2-3 minutes until the garlic is just starting to brown. Stir in the oregano and basil for another 30 seconds. Next, stir in the kale and spinach for about 2-3 minutes until just starting to wilt. Remove from the heat and stir in the artichoke hearts, sun-dried tomatoes, kalamata olives, additional 1/4 teaspoon of salt and black pepper.

Measure 4 cups of the fluffed quinoa and fold it in to the pan of vegetables. Next, empty the ricotta mixture into the pan and fold in until the cheese is evenly incorporated. Taste and add more salt/pepper if needed.

to bake: Pour mixture into a 2-3qt [or ~9x13] casserole dish and evenly spread but don’t pack down. Cover with a lid or foil and bake in the center of your oven for 25 minutes. Remove from the oven and set to broil. Sprinkle remaining 1-2oz of mozzarella on top and broil for 3-5 minutes until golden brown and bubbly. Watch closely to avoid burning.

Remove and let sit for about 5 minutes then serve with a sprinkle of fresh herbs + red pepper flakes if desired. Let cool to room temperature before storing in a sealed container in the fridge for about 4-5 days.

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notes: I used less water in cooking the quinoa to give it a nice bite and to soak up some of the moisture from the vegetables + cheese while baking. I used 8 handfuls [not fistfuls] of baby spinach but feel free to use less spinach and more kale or vice versa. I highly prefer buying blocks of cheese and freshly grating before using.

variation ideas:

• add another 1+ teaspoon of garlic for a more pungent garlic flavor
• try incorporating other types of Italian cheeses for a more complex flavor
• feel free to change up the “pizza topping” ingredients to your liking
• if you want to up the protein, I suggest adding 3/4 cup cooked beluga lentils [the small black lentils that have a good bite to them]

White Pizza Quinoa Casserole | edibleperspective.com #glutenfree #pizza

A definite crowd pleaser or perfect to hoard all for yourself for and eat throughout the week.

Pizza in a bowl. My new favorite.

Ashley

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p.s. Apologies for the delay in announcing the winner from the Straight From the Earthcookbook giveaway a few weeks ago. The winner was Yoojin who commented: “my favorite plant-based recipe has to be simply roasted vegetables in coconut oil and a herbs de provence! i could eat it everyday, especially topped with hemp seeds and avocado chunks for increased protein :)” Thanks so much to all who entered!