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?

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.
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

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.
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.
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.
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.
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.
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.
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.
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.
Preheat your oven to 425 degrees Fahrenheit. Place a pizza pan or baking sheet in the top oven to preheat.
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.
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.
Brush the entire surface and edges with a light coating of oil.
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.
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.

So many things excite me about this post.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

1. Ruby red rhubarb. Lots of red these days, huh?

2. Corn-bread-cake

3. BREAKFAST.

4. Quinoa flour.

5. Friday.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

I wanted to do something different with rhubarb. Something that hasn’t been done before. And at the same time I got to thinking, it’s been slightly too long for my liking since I’ve made a new cornbread recipe.

And that is how this recipe came to be.

My hope was that the earthy flavors of the rhubarb would meld well with the nutty, rustic flavors of the flours. I started off with the recipe for my Orange Honey Corn Cake but wanted to try replacing the oat flour with quinoa flour. A few changes later and this recipe was born. It didn’t end up as fluffy and cake-like, but it did end up to be completely delicious.

Quinoa flour can be ground easily at home. No need to buy a bag at the store. Just grind up your raw quinoa as you need it! A blender works really well.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

I would say the texture ends up in between my go-to cornbread and the corncake mentioned above. It holds together perfectly and is a bit more muffin-like in moisture than cornbread. The quinoa flavor is noticeable but not overpowering. The honey lightly sweetens each piece and the rhubarb adds a bit of juicy tartness.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

To me, this is spring baking. A little rough around the edges with a pop of flavor and color. Suitable for breakfast, brunch, or anytime snacking.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Print this!

Honey Rhubarb Quinoa Cornbread

gluten-free, dairy-free option // 10-inch round pan

4 large stalks of rhubarb
7 tablespoons honey, divided
3/4 cup masa harina
1/2 cup quinoa flour
6 tablespoons almond meal
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup unsweetened almond milk
3 tablespoons butter, divided
1 tablespoon pure vanilla extract
2 teaspoons muscovado sugar

Preheat your oven to 400* F. Trim the ends of the rhubarb and chop into 1/2-inch pieces. Spread on a baking sheet and drizzle with 1 1/2 tablespoons of honey. Toss together then roast for 10-15 minutes until just starting to soften. Remove and turn your oven to 350* F.

Stir the masa, quinoa flour, almond meal, baking powder, and salt in a large bowl until well combined.

Melt 2 tablespoons of butter and set aside. Place 1/2 cup of the par-roasted rhubarb in a blender with the milk and blend until smooth. In a medium sized bowl whisk the eggs and then whisk in the rhubarb-milk mixture, 5 1/2 tablespoons honey, 2 tablespoons melted butter, and vanilla extract until fully combined.

Pour the wet mixture into the dry and whisk until just combined. Let sit for 5 minutes to thicken.

Put 1 tablespoon of butter in a 10-inch cast iron pan and then place in the oven for 2-3 minutes. Remove and carefully turn the pan to coat the bottom and sides thoroughly [or use a pastry brush]. Pour the thickened batter into the pan and gently spread to the edges and level out. Gently press rhubarb slices into the batter, spaced about 1/2-inch apart. Sprinkle with muscovado sugar and place in the center of your oven.

Bake for 30-36 minutes until the edges are golden brown, the center is set, and a toothpick comes out slightly sticky. Let cool for 15 minutes before slicing. Serve warm with heavy cream over top [optional]. Let fully cool before storing in a sealed container for 3-4 days.

---

notes: Soymilk or 2% can be subbed instead of almond. To make this dairy free use coconut oil instead of butter. I do not recommend subbing corn flour for masa harina. Bob’s Red Mill is my go-to for Masa as it is GMO-free. Quinoa flour can easily be ground at home in a coffee grinder or blender. Simply grind raw quinoa until soft and flour-like in texture. If you do not have a 10-inch pan I recommend a 9x9 cake pan. You can melt the butter in that pan the same way. Sub brown sugar or pure cane sugar instead of muscovado.

This bread/cake is not overly sweet by any means, but if you’d like to tone it down I would suggest using 3-4 tablespoons of honey and adding 1 extra tablespoon of milk.

Breakfast Friday >> Honey Rhubarb Quinoa Cornbread | edibleperspective.com #glutenfree

Slice warm.

Pour heavy cream on top.

Drink with coffee.

Have a happy day.

Show me your breakfast! #bfastfridayclub

Ashley

Want more rhubarb? I don’t blame you!