Millet or quinoa lovers will adore this gluten-free pizza crust, and those who aren't too keen on the grains won't even notice the difference from an ordinary pizza! This healthy alternative is easy to digest, quick and easy, and doesn't require any kneading or waiting for the dough to ferment. Top it with your fave pizza toppings and enjoy!
Millet-Quinoa Crusted Pizza [Vegan, Gluten-Free]
- Put the millet or quinoa with double the water in the refrigerator for at least 8 hours.
- Drain all water with a fine mesh strainer and wash thoroughly with running water (especially if using quinoa). Let all the water drain.
- Turn on the oven at 375F°
- Line a pan with round parchment paper 8-inches in diameter.
- In a food processor or blender, place the millet or quinoa and the 1/4 cup of water. Chop for a few minutes until you get a mashed potato consistency. If necessary, stop by to scrape the edges of the chopper bowl. Add salt, baking powder, and olive oil and mix again.
- Shape the dough into a circle the size of the parchment and smooth with a spatula.
- Bake for 10 to 15 minutes until evenly cooked. Remove from the oven, turn the dough in reverse, remove the paper, and return it to the oven for another 10 minutes until slightly brown on the edges.
- Remove from the oven and cover the dough with the toppings you chose (tomato sauce, grated cheese, asparagus, mushrooms, etc).
- Put it back to the oven until the ingredients are cooked. Serve right away.