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Quinoa pizza with cashew ricotta cheese.
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Gluten-Free Quinoa Pizza with Cashew Ricotta

Looking for a simple gluten-free pizza recipe? You're in luck! This Quinoa Pizza with Cashew Ricotta is perfectly thin and crispy, topped with fresh veggies, and is a healthy (but incredibly tasty!) alternative to a traditional pizza.
Course Dinner
Cuisine American
Keyword cashew ricotta, gluten free pizza crust, gluten-free pizza, quinoa pizza crust
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 1 12" pizza
Calories 1787kcal

Ingredients

For the Quinoa Pizza

Possible Toppings

  • crimini mushrooms
  • fiddleheads
  • chicken
  • cashew ricotta cheese

For the Cashew Ricotta Cheese

Instructions

For the Quinoa Pizza

  • Spray a 12" pizza pan with olive oil and sprinkle with cornmeal. Set aside while you prepare the dough.
  • In a medium bowl, whisk together all the dry ingredients and set aside.
  • Proof the yeast by first combining the honey and warm water. Mix until the honey is fully dissolved. Add the yeast, give it a gentle mix, and let it rest for about 5 minutes in a nice warm spot. You'll know that the yeast is ready when it's all puffy and slightly bubbly.
  • Add the yeast and water, oil, egg and vinegar to the dry ingredients and mix together with a wooden spoon. The dough will be sticky and a bit more moist than typical pizza dough.
  • With wet hands, scoop the dough out of the bowl and roll it into a large bowl. Place it between two pieces of parchment paper and roll it to be 1/8" thick. Carefully transfer the dough to the greased pan and fold the edges over to create a little edge.
  • Set the pizza shell in a warm place to rise for about 15 minutes.
  • While the crust is rising, preheat the oven to 400 degrees F. When the oven is warm, bake the pizza shell for about 20 minutes. After 10 minutes, take the crust out and brush with olive oil. Place back in the oven and bake for another 10 minutes, until it's slightly crispy and golden brown.
  • Cover with your toppings of choice and broil for 3-5 minutes.

For the Cashew Ricotta Cheese

  • In a high speed blender or food processor, combine the cashews and almond milk. Blend until fully combined and you have a creamy texture. Add the spices and nutritional yeast and pulse to mix.

Notes

Makes about 1 cup of cashew ricotta cheese. 

Nutrition

Calories: 1787kcal | Carbohydrates: 261g | Protein: 40g | Fat: 68g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 38g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1412mg | Potassium: 1538mg | Fiber: 20g | Sugar: 34g | Vitamin A: 279IU | Vitamin C: 0.5mg | Calcium: 535mg | Iron: 15mg