Healthy Gluten-free Pizza (Dairy/Egg/Nut-free)
You want your pizza batter to be a thick batter – about the same as a good pancake recipe. You can add more coconut flour to thicken it up, and more water to thin it down. Make sure you check all of my important notes above! If you soak for less than 8 hours, add more water when you blend.
Serves: 4
  • 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
  1. -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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Serve right away.
Recipe by The Nourishing Gourmet at