Gluten Free Pizza Crust! Ft. Plant Me Cashew Pesto

Gluten Free Pizza Crust! Ft. Plant Me Cashew Pesto

Pizza is something EVERYONE seems to love. Interestingly enough, growing up I did not even like the idea of pizza. For one, cheese was not something I enjoyed at all. Since then my taste buds have changed and developed into a deep appreciation for all that pizza is, and to be fair - a love for all food in general! 

When we got quinoa flour on sale a few months ago at The August Market, I quickly looked around for recipes that used this flour, which was for me unheard of. I did not expect to find recipes of pizza crusts - easy, FAST and sooo tasty! From there on my interest to try different flours and recipes for making pizza crusts has continued to grow. We got another flour currently on sale at The August Market, Amaranth, and not surprisingly I started to experiment making crusts. 

I'll share the latest pizza crust experiment that both Gogan and I loved! The whole combination with all the toppings was a hit. It truly is a mix of ideas coming from trying many different combinations over the past months. We have now eaten pizza at least once a week, though its not your ordinary "less healthy" kind of pizza. It's on another level.

The crust is crisp and nutritionally packed and oh so good for ya! I added Miyoko's vegan mozzarella, also currently on sale (and trust me it's the BOMB!!), a homemade Marinara Sauce (Minimalist Baker recipe), Cashew Pesto from (Plant Me), mushrooms, zucchini, bell pepper, broccoli, cauliflower.. All the good stuff. ;) 

So to the recipe, which makes a dinner for two people. I used:

Dry Ingredients:
60g Amaranth flour
30g quinoa flour
40g tapioca starch
1 tbsp flaxseed
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper

Wet Ingredients:
100g cooked and mashed yam/sweet potato
10g oil of choice (I used walnut oil)
1 tsp apple cider vinegar
2 garlic cloves, minced

Mix dry ingredients and wet ingredients separately, and then combine them all together.

Thereafter, spread evenly on a baking paper by placing the dough between two pieces of parchment paper, and use a rolling pin to roll into a large pizza shape.

Bake the crust on 400°F for ~13 minutes. Add desired toppings (as description above), and bake for another ~13-20 minutes. 

 Enjoy with a beautiful side salad or a serving kimchi (we love Salty Cabbage Kimchi).