I absolutely love finding alternative pizza crusts. I love the plethora of great gluten-free crusts that are available at my local Whole Foods, but doing something unconventional for a crust is both a lot of fun and so tasty. The fact that this recipe from  Tasty Eats At Home is nutritious, easy, and quick makes it all the better for a great gluten-free snack (or meal) anytime.

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“This pizza crust recipe has changed my life. No more frozen pizza crusts. No more “going without” pizza. No more complicated recipes, complete with yeast and rise times and multiple gluten-free flours. As long as I remember to soak my quinoa ahead of time, I can have fresh pizza crust in a manner of minutes. And not “so-so” pizza. Good pizza. Chewy and slightly crispy on the edges, but soft in the center. It reminds me of a good New York style crust. Which, you can assume by my opening sentence in this post, is a good thing indeed.

I can’t take credit for the idea or the recipe, however. That credit goes to Charity Dasenbrock of For Life Personal Chef. She posted this recipe. Iris of The Daily Dietribe mentioned it a while back, and that’s where it caught my eye. It is supposed to be akin to socca, a chickpea flatbread that is also simple to make. (There’s a recipe in Simply Sugar and Gluten-Free by Amy Green – I happen to be giving away four copies of her book here – hurry! The giveaway ends April 23.) I’ve discovered I have a lot of trouble digesting chickpeas, so I have never had the opportunity to enjoy socca. This crust recipe, however, gave me hope. It was so easy, I just had to try it…”

Read the full post & get the recipe »

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