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