Quinoa

Quinoa, a well-known superfood, is even used as the primary ingredient in gluten-free pizza crusts. Quinoa (and the flour made from it) has higher levels of protein, fiber, vitamins, minerals, and antioxidants than wheat flour. Quinoa's pleasantly nutty flavor distinguishes it as a distinct option, and the texture varies depending on whether it is raw, cooked, or ground into flour.

Raw quinoa is typically soaked before being blended with water and cheese in recipes. Cooked quinoa with cheese and eggs, on the other hand, has a more textural element. Because the batter is fairly wet, you'll need to prebake the crust; however, once cooked, it holds up well to toppings. Pick up a bag of quinoa flour if you want a similar process to making wheat flour dough. To achieve the desired texture, combine it with additional starches; psyllium husk and tapioca starch are both gluten-free options.