I haven’t posted for awhile. That is due to many reasons, but the main one being the lack of inspiration and motivation. My brain was in such a fog the entire month of July. To be honest with you, I hardly remember it and yet it feels like it was the longest month of my life. It’s funny how our brain works sometimes. But that is over. I am once again motivated to cook, write and take tasty-looking pictures.
The reason I started this blog in the first place was so that, for the first time in my life, I would have a hobby. Part of my anti-anxiety therapy was to find something that brought me pleasure, but did not stress me out: an activity I have complete control over. If I am having a “down day” (or month) I don’t feel I have disappointed anyone.
This all being said, I am thrilled a few people are visiting my blog! Although this is more of a therapeutic experiment than anything else, it is nice that people are visiting. So, a big thanks to the people who have tried my recipes and have revisited my site!
Now, on to the recipe of the day! This is pizza at its best, my friends. I have been obsessing over gluten-free pizza recipes for a couple months trying to find one that I like. I found a few, but they lacked the flavor I was looking for. I wanted a dense crust packed with flavor! I have a thick crust recipe I enjoy (another recipe for another time), however, I was looking for a thin crust when creating this recipe.
So, I thought to myself, what are my favorite flours? Personally, I love the taste of millet and quinoa. They are earthy and very filling. I decided, “What the heck! Let’s try it out!” I really enjoyed the result… and so did my little sister!
Gluten-free Quinoa Thin-Crust Pizza
Makes 2 personal crusts
2 1/2 cups quinoa flour
1 cup millet flour
1/4 tsp xanthan gum
1 cup of warm water
1 1/2 tbsp dry yeast
1 tsp salt
1 tsp sugar
4 tbsp olive oil
1/4 cup brown rice flour, for dusting
- In a bowl, put yeast, warm water and sugar together. Let sit until yeast expands and creates foam. Approximately 5-10 minutes.
- In a separate bowl, mix quinoa flour, xanthan gum, millet flour and salt. Whisk until well combined.
- Add olive oil and yeast mixture in with dry ingredients. Begin to mix ingredients together with hands until it forms dough. I put a bit of olive oil or water on my hands to prevent sticking. If the dough is too dry, add a tablespoon of water.
- Dust a clean countertop with rice flour and begin to knead the dough. Knead for about 5 minutes.
- Turn on the oven to 350°F. Let dough stand for about 20 minutes.
- Once the oven is preheated, roll the dough into a thin crust. I made two 9-inch pizzas. Allow to bake for about 7 minutes and then add toppings and bake for another 10-12 minutes longer.