Table of Contents
Discover the ultimate gluten-free delight with this crispy and flavorful Quinoa Pizza Crust. Perfect for health-conscious foodies, this recipe transforms simple ingredients into a delicious base that’s both nutritious and satisfying. Say goodbye to traditional dough and hello to a lighter, protein-packed alternative!
I first stumbled upon the idea of a Quinoa Pizza Crust during a quest to find a gluten-free option that didn’t compromise on taste or texture. After several trials, this recipe became a staple in my kitchen. It’s not just a pizza crust; it’s a versatile base that has won over friends and family, even those who aren’t gluten-free!
Ready to revolutionize your pizza night? Let’s dive into this easy and rewarding recipe for Quinoa Pizza Crust.
What to Expect
- Time: Approximately 1 hour (including soaking time)
- Difficulty: Easy
Before You Begin
Before you start, make sure to soak the quinoa as directed. This step is crucial for achieving the right texture. Also, preheat your oven to ensure it’s ready when you are. Gather all your ingredients and tools for a smooth cooking process.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Uncooked quinoa, soaked* | 3/4 cup |
| Water | 1/4 cup |
| Baking powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Olive oil | 1 tablespoon |
| Tomato sauce (optional topping) | 1/2 cup |
| Shredded goat cheese (optional topping) | 1 cup |
| Fresh herbs (optional topping) | To taste |
| Red pepper flakes (optional topping) | To taste |
Step-by-Step Guide
- Start by soaking the quinoa. Cover the quinoa with at least 1″ of water. Ideally, soak for 6 – 8 hours. If you’re in a hurry, use very hot water and soak for at least 30 minutes.
- Once you’re ready to make the crust, preheat the oven to 425ºF. Line a baking pan with parchment paper (either rectangle or square). Spray the entire surface with cooking spray.
- Thoroughly rinse the soaked quinoa, then add to a blender. Add the 1/4 cup of water, baking powder, salt, and olive oil. Blend on high until smooth and creamy. The batter should resemble a thick pancake batter.
- Pour batter onto the prepared pan. Spread it out into an even layer, about 1/8″ thick (again, either in a circular pan like 9″ cake pan OR into a rectangle on a traditional cookie sheet).
- Bake for 20 minutes, then remove the pizza crust, flip it directly onto the baking pan (flip and remove the parchment paper from the top side). Return the pizza to the oven baking for another 10 – 15 minutes until it’s starting to brown and the edges are crispy.
- Remove and top with sauce, cheese and any other toppings you’d like. Bake for another 12 – 15 minutes until cheese has melted.
- Remove and let cool for a few minutes in the pan, transfer cutting board, and slice. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!
Pointers for Perfection & How to Store
For the best results, ensure your quinoa is well-soaked and thoroughly rinsed. This helps in achieving a smooth batter and a crispy crust. If you prefer a thinner crust, spread the batter even thinner on the pan. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
For more gluten-free recipes, check out this Gluten Free Pizza Dough Recipe.
Print
Quinoa Pizza Crust
- Total Time: 45
- Yield: 1 pizza (8 slices) 1x
- Diet: Gluten Free
Description
Discover the magic of turning whole grain quinoa into a crispy, sturdy pizza crust with this simple blender recipe. This 5-ingredient Quinoa Pizza Crust is naturally gluten-free, yeast-free, and requires no kneading. It bakes up golden brown with a satisfying crunch on the edges and a chewy center that holds up perfectly to all your favorite toppings.
Ingredients
¾ cup uncooked quinoa, thoroughly rinsed
¼ cup water
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon olive oil (for the batter)
2 tablespoons olive oil (for greasing the pan)
— Toppings (Optional) —
½ cup pizza sauce
1 cup shredded mozzarella cheese (or dairy-free alternative)
Fresh basil, vegetables, or pepperoni
Instructions
1. Soak Quinoa: Place the uncooked quinoa in a bowl and cover with plenty of cold water. Let it soak for at least 8 hours (or overnight). This softens the grain and removes bitterness.
2. Preheat: Preheat your oven to 425°F (220°C). Line a 9-inch round cake pan or a cast-iron skillet with parchment paper. Generously brush the parchment paper with 2 tablespoons of olive oil to prevent sticking and ensure a crispy bottom.
3. Rinse & Blend: Drain the soaked quinoa and rinse it very thoroughly under cold running water. Transfer the rinsed quinoa to a high-speed blender or food processor. Add the ¼ cup water, baking powder, salt, and 1 tablespoon olive oil.
4. Process: Blend on high speed until the mixture becomes a smooth, thick batter (similar to pancake batter). Scrape down the sides if necessary.
5. Bake Crust: Pour the batter into the prepared pan and spread it out evenly with a spatula. Bake for 15 minutes. Remove from the oven, carefully flip the crust over, and bake for another 10–15 minutes until golden and crispy.
6. Top & Finish: Remove the crust from the oven. Spread your sauce and add your cheese and toppings. Return to the oven for 5–10 minutes, or until the cheese is melted and bubbly. Slice and enjoy!
Notes
Soaking is Key: Do not skip the soaking step! It is essential for the quinoa to blend into a smooth batter rather than a gritty mess.
Rinsing: Quinoa has a natural coating called saponin that can taste bitter. Rinsing it well after soaking removes this flavor.
Pan Size: A 9-inch pan makes a thicker, chewier crust. For a thinner, crispier crust, you can spread the batter onto a larger baking sheet.
Freezing: You can bake the crusts ahead of time, let them cool, and freeze them. When ready to eat, add toppings and bake from frozen.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 85
- Sugar: 0
- Sodium: 160
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 3
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use pre-cooked quinoa?
- No, this recipe requires uncooked quinoa that has been soaked to achieve the right texture.
- Is this Quinoa Pizza Crust suitable for vegans?
- Yes, simply omit the cheese or use a vegan cheese alternative.
Can I freeze the Quinoa Pizza Crust?
Yes, you can freeze the baked crust before adding toppings. Wrap it well and freeze for up to a month.
Dig In & Enjoy!
There you have it—a delicious, gluten-free Quinoa Pizza Crust that’s sure to impress. Whether you’re catering to dietary restrictions or just looking for a healthier alternative, this recipe is a game-changer. Top it with your favorite ingredients and enjoy a pizza night like no other!
For more delicious ideas, follow me on Pinterest.