Thin and crisp personal pizza crusts are topped with rich tomato sauce, flavorful Italian sausage and sautéed vegetables. I’ve made this recipe over and over again the last month and I am still not tired of it! I finally can enjoy pizza again! Yes, even without dairy and gluten (or eggs or beans or a lot of other things to).
The team here at The Nourishing Gourmet thinks that it’s important to have good healthy pizza recipes, so we are sharing a few of our favorites this week!
This whole quinoa and coconut flour crust is technically grain-free as quinoa is considered a seed, not a grain (but most paleo foodies don’t use quinoa).
I have really not been able to make a good healthy pizza that fits our eating habits for a long time. I won’t go into our failures. They weren’t pretty. But at mnn.com, where I also blog, the editor asked me to make a gluten-free pizza crust, and I had been promising my oldest daughter (who is seven) that I’d try again. And I’m so glad that I did! What fun it’s been to enjoy this delicious food again.
What I also love about this recipe is that it’s a pretty well balanced meal when topped with enough vegetables and protein. While thick crust pizza can be a full carb-load, this version gives you only about ¼ cup quinoa per serving (if you eat the whole small sized pizza). I load up ours with lots of meat (about ¼ pound of sausage each), and as many vegetables as I can, and then serve it with a green salad on the side. For someone who is currently eating a moderate carbohydrate diet with plenty of protein, vegetables, and healthy fats, this meal works out to be just about right.
But, more importantly, we all enjoy it.
Now you can easily make a cheese pizza too using these crusts! Really, make your pizza with whatever toppings you like! Here are some important notes on the recipe. (Note: some links in this post are affiliate links. Thanks for supporting this website!)
- This recipe does depend on cast iron pans. If you don’t have some of these inexpensive workhorse pans, you should. I especially like these American made ones. For those on a budget, they are fairly easy to find second hand! I love this recipe so much, I am going to be buying a larger cast iron pan partly so that I can make a big pizza crust! But cast iron pans are great to have as they, especially after long-term use, have a natural non-stick quality and I find that food cooks better in them.
- I used a 6-inch and an 8-inch pan, as best as I can tell (I bought them second hand, so I am eye-balling it a little). With those two pans, this recipe makes 3 slightly thicker pizza crusts, or 4 thin-crusted pizzas. However, you can go with a 15-inch pan to make a bigger pizza. I can’t say exactly how the batter and that pan will work out. I’d guess that you’d have enough for one big one and maybe one small one. You can see the different sizes here and also check out this 17 inch one here. It would take a lot longer to make these personal sized pizzas if you won’t have two pans, so I’d recommend either making a bigger one, or having a lot of patience if making them one at a tim
- Another option would be to use a clay pizza stone or casserole dish. I did this once and was also happy with the results. Use something like this or this.
- We found it is really important to use tomato paste instead of sauce. Tomato sauce is too wet and soaks into the crust too much. This is my favorite organic brand. I salt it well, add a minced garlic clove and herbs (thin down just a tad with water), and it’s perfect! Some of us prefer to cut the pizzas into four pieces and eat like a regular pizza, while others of us eat it with a fork.
- With a cheese-less pizza, it can be hard to get enough moisture in the toppings. I’d recommend that you add a little of the tomato paste to coat the meat, if using Italian sausage like we do. I also make sure that when I sauté the vegetables that they are sautéed well to be soft and flavorful (and salted properly).
- For a tomato-free sauce, you could try out this tomato-free “tomato sauce” or this butternut squash sauce
- For this recipe, you precook all the toppings.
- If you’d like to use Italian sausage but can’t find quality by you, you can learn how to make your own, nutrient dense version in this ebook of mine. I use a whole pound for four personal pizzas.
- For the vegetables, I use two red peppers, and one onion, salted and sauteed until soft. Sometimes I also add half a pound of sliced mushrooms. Delicious!
- Coconut flours can vary. This is the brand that I used. It’s fine to use a different brand, just take note of the recipe directions on consistency you want, in case you need to adjust.
- 1 cup of quinoa
- 1 cup of water warm
- 1 tablespoon raw apple cider vinegar, kombucha, kombucha vinegar or other live culture addition
- ½ cup water
- 2 tablespoons coconut flour (not homemade flour)
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon unrefined salt
- 2 tablespoons olive oil
- Heat safe oil or fat of choice (I used ghee) for pan
- -24 hours before baking, combine the quinoa, warm water, and live culture addition. Cover, and leave in a warm place for 12 to 24 hours.
- Preheat the oven to 450F degrees, placing the cast iron pan (or pans) in the oven in the top third of the oven to preheat as well.
- Drain the quinoa well in a fine sieve and then rinse well (this helps remove any bitterness from the quinoa). Combine in a blender with the rest of the ingredients, except the olive oil. Blend until very well combined. Add the oil and blend just enough to combine.
- Take the pans out of the oven and drop enough fat or oil in the pan to completely coat the bottom. Add some (or all) of the batter, depending on size of pan. Spread out with a heat safe utensil, evenly. Place back in oven. Cook for about 7 -10 minutes for smaller size crust, or 10 to 15 minutes for larger pans, or until the bottom of the crust is browned. Flip and cook for another couple of minutes.
- Remove pans from ovens * and put desired toppings on. (When making personal sized pizzas, I just put the crusts on a cookie sheet, allow everyone to top their own, and then bake right on the cookie sheet). Return to oven to heat through (and melt cheese).
- Serve right away.
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