If you’re someone who steers clear of gluten, you will have had your fair share of gluten-free pizza bases and some of them aren’t pretty. From Cauliflower bases to a myriad of flours mixed into one to create the perfect crust, does it ever quite live up to the real thing?
Well most likely not, but rather than reinventing the wheel, you might have to look at gluten free pizza’s as being in a league of their own. This recipe i’m sharing with you today certainly is unique and so simple, it’s now my go-to pizza base. This genius gluten free base was inspired by Cafe Johnsonia. Check out her blog, very cool!
It’s kind of like a cross between a pancake and a pizza. It will crisp up and will hold firm without crumbling or going soggy. The process is so simple but does require a little over night soaking prep for the quinoa. You could also use buckwheat if you like, but i much prefer the flavour of quinoa.
I used to feel like the common pizza was a bit of a forbidden food, it was all dough and often left me feeling bloated and greasy. But this pizza is just so clean and crispy, it never leaves me feeling regret. I don’t like to feel that way about food. So i tend to enjoy the good stuff and just avoid the nasty processed stuff because i’m eating to Nourish my body and that’s what makes me enjoy my food more. When i know it’s filled with so much goodness I’m grateful for every bite and it’s a bonus that it tastes so delicious!
Gluten is the protein part of grains that helps to glue your flours together when you bake. Gluten is found in wheat, spelt, barley, rye, bulgur and kamut. Gluten is not just used in breads. It’s also used in processed foods like cheese spreads, gravies and sauces. The wheat we know today is a very different species of wheat than what was consumed years ago, when gluten sensitivities and celiac disease weren’t prevalent. Wheat is not only processed differently these days but it has also been bred differently over the years to gain profits and produce a better yielding crop, but not necessarily a crop that’s better for our health
The reasons i generally avoid gluten:
- Gluten is mostly found in processed foods and most modern wheat is highly processed.
- 80% of people with celiac disease don’t know that they have it
- Gluten can cause an immune reaction in your gut and this immune reaction whilst it attacks the gluten it also attacks and destroys the lining of your gut. This can lead to leaky gut, the cause of many health problems including autoimmune disease, allergies, inflammation and brain disorders.
- Gluten can actually affect your nervous system, which of course includes your brain, not just your gut. Some people experience brain fog, fatigue and gluten has also been linked with diseases like autism, schizophrenia, Alzheimer’s and epilepsy.
- Gluten has also been linked with Autoimmune diseases like Hashimoto’s Thyroiditis (and of course celiac disease)
- Gluten sensitivity is often a factor in mood disorders like depression and anxiety. Removing gluten can improve these conditions.
This is just the tip of the iceberg when it comes to the ways gluten can affect out health. Do an experiment on your self: go gluten-free for 30 days and see if you notice a difference in your health. Reintroduce gluten after 30 days and if you have an adverse reaction, chances are gluten is not for you!
You can try the more ancient grains that are not so poorly processed like Spelt, Einkorn wheat or kamut. Sprouted version of these grains are even better they still contain gluten, however some people feel they can tolerate them better.
Grain Brain by David Perlmutter has some great information regarding how gluten and carbohydrates can affect the brain.
Of course you could do any topping that you like but the topping i’ve created is what i like to call my “Any time of day Pizza Topping” – you can have it for breakfast, lunch or dinner. It’s got good fats, protein, greens and lot’s of flavour! I hope you enjoy!
Easy Gluten Free Pizza
What you need for the base:
- 1 cup quinoa soaked for 8 hours
- 1 large clove garlic
- 1/2 tsp sea salt
- handful fresh parsley
- 1 tablespoon chia seeds
- 1 tablespoon Coconut oil
To Make Pizza Base:
- Soak quinoa overnight in filtered water or for at least 8 hours
- Strain the quinoa and rinse well. Now transfer quinoa to a blender add 1/3 cup of water, the sea salt, garlic and parsley and blend until smooth – it will be like a batter
- now stir in your chia seeds and mix well
- Preheat your oven to 200 degrees celcius
- In a large frying pan melt the coconut oil and pour half the mixture into the pan and tilt the pan until you have a large, circular and thin base for your pizza. If you have a second pan do the same with the last of the mixture for pizza number 2. Put both pans in the oven for 20 mins. (now you can start prepping for the topping see below)
- Remove the pan and flip the pizza and cook for a further 10-15 mins
- once cooked leave it on a cooling rack and begin to add your toppings or you can freeze these pizza bases for later use
What you need for the topping to my Breakfast “or any time of day” Pizza: makes 2
- 100gm Smoked salmon (alaskan is preferred and sugar free)
- 1/2 red onion
- 2 tablespoons goats cheese – i like meredith
- 2 handfuls spinach
- 1 zucchini (must be organic)
- 1 avocado
- 1/2 lemon
- handful dill
- 2 eggs
- sea salt and pepper
For the Topping:
- Using a peeler, peel the zucchini into long, thin strips and place them on your pizza in a criss-cross pattern
- wash and drain your spinach and spread a handful on top of the zucchini layer.
- Now add some smoked salmon
- Slice your red onion into thin half circles and arrange on top of salmon
- Add some goats cheese and pop the pizza back in the oven for 5-10 mins on 200 degrees
- While the pizza is in the oven heat some coconut oil in a frying pan and crack an egg and cook sunny side up for a few minutes
- Remove pizza from oven and top with lemon, avocado, dill, egg and salt and pepper