I’ll admit to being skeptical about these gluten-free alternative personal pizza crusts but by the end of the night they had definitely won me over. They won’t ever replace true pizza crust and they just flat out confused the kids when I refer to them as pizzas but they did help satisfy that the pizza craving during our January cleanse when the alternative might have been to cave to the craving and eat half a pie myself.
The dough is knead-free, flour-free, and gluten-free and comes together fairly quickly and easily. We topped our mini-pies with sauce, various roasted veggies, and cheese for a delicious and filling protein-packed pizza fix without any of the guilt or cost of takeout.
That’s not to say that everything went smoothly with the first batch…
The ingredient list isn’t long and it’s mostly pantry staples. I had to go out and buy the millet but most grocery stores should carry that type of grain. Also, while I’ll definitely be making these pies again, I’d also be happy just using the leftover millet in place or rice or other grains for dinner.
First, make the millet. Similar to quinoa, rinse it and then lightly toast it before adding water (standard 2:1 grain ratio) and bringing to a boil.
You are aiming to actually slightly overcook the millet until it has a thick, starchy and sticky consistency. Given my history with cooking these types of grains, achieving this wasn’t all that hard.
Next, drain a can of cannellini beans and toss the beans, cooked (and slightly cooled) millet, eggs, miso and spices in a blender or food processor.
I think next time, I’d try this in a food processor. Our damper is broken and this mixture gets very, very thick. I was constantly stopping and trying to mix it to help it along. It was at this point, I was really regretting not just getting takeout. I had to add a little water but eventually achieved what I thought was a good mixture without shorting out the blender.
I actually thought this part would be the most difficult but I was able to pretty easily scoop out and spread individual portions on two baking sheets.
The recipe warns that the crusts will be delicate and crumbly but I didn’t find that to be the case. Maybe the extra water I added while blending helped? Or I needed to bake longer? Whichever the case, I was able to flip and move the crusts without worry. And we liked the end result texture. It was a little softer and had a little chew.
Next steps was to add the toppings and pop back in the oven for a few minutes to melt the cheese and warm everything through.
Everyone really liked the end result and agreed that we would make these again and preferred these alternative crusts to some of the store-bought cauliflower or gluten-free crusts we’ve tried in the paste. I like the extra shot of protein and the slightly bean-y taste matched up well with our veggie toppings.