5-Ingredient Quinoa Pizza Crust (Vegan, Primal, Gluten-Free)

Quinoa pizza crust has been on my list of recipes to blog about for literally years now.


I’ve made variations a time or two in the past, only to be disappointed by the bitterness of the quinoa, texture, or major pan ‘stickage’.

All is different now.


With just a few tweaks, nips, and tucks, this recipe has gone from being a good, gluten-free base, to being a fabulous substitute for anyone with allergies or the inclination to be a bit healthier.

Though I adore my Zucchini Pizza Crust and, in particular, Personal Pan Cauliflower Crust, there’s always room for pizza variations. Since eating the same food over and over leaves me more vulnerable to develop an allergy to it, it is nice to have multiple alternatives for my favorite meals.


Obviously, this recipe is made with quinoa, so if you’re not a fan of the seed, you may want to consider another healthy variation. If you’re like me, however, and love quinoa, then I truly believe you’ll adore it like this!

This pizza is soft, yet sturdy, with crunchy edges and a filling bite. It is a terrific and EASY stand-in for any wheat-laden variety, and it packs a substantial protein punch!

5-Ingredient Quinoa Pizza Crust (Vegan, Gluten-Free)
Prep time
Cook time
Total time
Serves: 6 slices
  • ¾ c. quinoa, rinsed and drained
  • ¼ c. water
  • ½ t. sea salt
  • 1 t. baking powder
  • 1 T. oil (I've used both coconut and olive with great results. Be sure the coconut oil is melted if you choose to use it.)
  1. Rinse the quinoa VERY WELL.
  2. Place the rinsed quinoa in a bowl and cover it with water (about one inch above where the quinoa sits).
  3. Let the quinoa soak overnight (at least eight hours).
  4. Preheat the oven to 425 degrees.
  5. Drain and RINSE the quinoa VERY WELL again.
  6. Place the drained and rinsed quinoa into a food processor along with the water, salt, and baking powder.
  7. Process the mix for about two minutes until it is smooth in consistency.
  8. Line an 8- or 9-inch cake pan with parchment paper. (I just place the cake pan on top of the parchment paper, draw an outline of it, cut it out, and place it into the cake pan.)
  9. Pour the oil into the pan atop the parchment paper.
  10. Pour the batter into the cake pan atop the oil, smoothing it out evenly.
  11. Bake the crust for 15 minutes.
  12. Carefully flip the crust over, and bake it for another five minutes.
  13. Top the pizza as desired.
  14. Bake the pizza for another 5-10 minutes until your toppings have cooked through.
  15. Cool, cut, and serve!
Nutrition facts are based on using coconut oil. Weight Watchers points (new system): 2
Nutrition Information
Serving size: ⅙ of recipe Calories: 94 Fat: 3.5 g Saturated fat: 2.1 g Unsaturated fat: 1.4 g Trans fat: 0 g Carbohydrates: 13.2 g Sugar: 0 g Sodium: 158 mg Fiber: 1.4 g Protein: 2.8 g Cholesterol: 0 mg

Adapted from this recipe


I’ve enjoyed topping this many ways including using this Healthy, Homemade Pizza Sauce and this Low-Fat Broccoli Pesto.


I’m not allergic to cheese, thankfully, so I use a part-skim mozzarella and parmesan combination, but if you have allergies or are vegan, you could top this with any number of vegetables or alternative cheeses. A sprinkling of nutritional yeast is also delicious!


Whatever variation you make, I am certain that you will LOVE this!

What is your favorite way to top a pizza?

I’m a fan of using caramelized onions, sautéed arugula, and crumbled goat cheese together. SO good!

Shared with: Allergy-Free Wednesday







    • Lauren says

      Hmmm….I’d actually say that this one is more like traditional crust, as far as bite and consistency go. :)

  1. says

    This looks delicious! I haven’t yet thrown my hat into the alternative pizza crust ring but I think this will be the first one I try. I love pizza, I love quinoa, so what am I waiting for? Thanks for the great recipe! :)

    • Lauren says

      Thanks so much Sharon! They are all wonderful, and it’s nice to know that you’re getting a higher-nutrient crust in the process of just eating pizza. I hope you like this if you do try it. 😀

  2. says

    This looks lovely and I’ve tried quinoa pizza bases before and have noticed a bitter after taste (though the others who ate it didn’t – strange) which has put me off making them again (despite the rinsing).

    Do you think the baking powder has somehow neutralised the taste because I’ve not added that in before?

    I will try your version and see :)

    • Lauren says

      I think it might! I can’t say for certain because on my last trial, I added the baking powder AND rinsed the quinoa before soaking it. I think the rinsing is the biggest and most important step in reducing the bitterness. I hope you enjoy it if you try it Vicky! :)

  3. says

    This is incredible! I love making pizza but hate making crust so I usually buy the fresh dough. However this is easy and so healthy! Also my new fav way to top a pizza is the Bahn Mi pizza I made this weekend!

  4. says

    Such a great idea! Love that it’s a healthy, grain-free and more substantial crust. As much as I love my cauliflower or meat crusts, it just doesn’t come close to a real one!

  5. Bekah M says

    So, what if you buy a pre-rinsed quinoa, do you still need to rinse & soak it? I guess I understand the soaking part, but I wanted to check on the rinsing. Thanks!

    • Lauren says

      Hi Bekah,

      I’ve never worked with pre-rinsed quinoa, so I’m not sure, but to be on the safe side, I’d rinse it. :)

  6. says

    This looks so yummy! We love quinoa and we love pizza and have been looking for something just like this! I am new to the cooking world. I have a couple questions, I feel so dumb asking, but is the quinoa cooked before you put it in the food processor? Do you think I could use my Vitamix if I don’t have a food processor? Also, could I use foil instead of parchment paper? Thanks so much, I am excited to try this!

    • Lauren says

      Not dumb at all Tiffany!

      1. Quinoa is NOT cooked.
      2. I’m not sure about a Vitamix, but my guess would be yes.
      3. Yes, you can use foil.

      Thanks for your interest, and I hope you enjoy it if you try it! :)

  7. Wendy says

    Question–you rinse the quinoa after soaking then put it in the food processor wet? Is that correct? Thanks, looks delicious but clearly I am a novice

    • Lauren says

      Hi Wendy,

      Yes, you rinse AND drain the quinoa after soaking, and it will still be damp from rinsing. I hope it turns out for you! :)

      • Wendy says

        Thank you for your quick reply! I really can’t wait to try it. I have the overnight oatmeal in the fridge right now :) So glad i found your site

  8. says

    Hi Lauren, I’ve been through a lot of experimentation with the gluten-free pizza crusts (though I also make wheat ones) but have never heard of a quinoa-based one, this looks very promising. I have never been one to rinse my quinoa and have been under the impression that most of them are now pre-rinsed to remove the saponins, haven’t had any problem with bitterness. That said, I don’t really know for sure whether the quinoa I buy is pre-rinsed. There’s always something more to find out about our food!

    • Lauren says

      Hi Mary,

      I’ve never tried the pre-rinsed quinoa, so I can’t say for sure… I’m really hesitant to buy any food that has been tampered with by the company in any way, so I usually buy quinoa in bulk. You never know what they’re using to ‘rinse’ it! :-/ I hope you get a chance to try this out! :-)

      • says

        I suppose how it’s pre-rinsed is an issue, and not one I’ve had a chance to investigate. In general, though, I trust my food co-op to select healthy foods to sell, so I’m giving this a shot without all the soaking in the recipe. It’s just in the oven now, I’ll check back later and let you know how it worked out.

        • says

          Hi Lauren. I made two crusts. Each one was a double recipe, because it’s a delicate and sticky dough (like all gluten-free crusts as far as I know) and the extra dough made it much easier for me to get it patted and rolled out to the proper size. My husband and I liked the chewy yet crunchy crust that resulted. It had a strong quinoa flavor– yours perhaps didn’t after the extensive soaking and rinsing in your recipe. That was fine for me and my husband but my son found the quinoa flavor overwhelmed the topping flavor. I put too much topping on the crust considering how delicate it is, so the pizza had to be eaten with a fork. You only put a little tomato sauce and cheese on it which was wise. I put on tomato sauce, cherry bomb peppers, and leftovers from a stir-fry including fried tempeh, bell pepper chunks, snow peas, and pineapples, and topped it all with smoked Beecher’s flagship cheese. The two pizzas made a very light dinner for three. Good stuff, thanks for the recipe!

  9. says

    Whoa, Lauren! This looks amazing! You are the pizza crust queen my friend. I can’t wait to try this. I enjoy quinoa. Yippee.

  10. says

    Wow this looks amazing and so easy to make. I would never imagine a quinoa base being firm enough to pick up in slices and not fall apart…but this looks like it works a treat. Definitely something I’m going to try soon :)

  11. Diana says

    This was a great idea for a crust, but we found it to be a bit too thick for our liking. I may just cut down the amount of the batter when I pour it on the pan and make it thinner. However, it was quite magical to have the quinoa look and feel like a crust. I topped our pizzas with goat cheese and some swiss chard, cremini and chanterelle mushrooms sauteed with garlic and a sprinkle of parmesan cheese to top it off. The other one I made by mixing bbq sauce and thai peanut sauce plus siracha, fake chicken, raw onions, cilantro and peanuts with a bit of mozzarella cheese. It was very filling. Thank you for the recipe.

    • Lauren says

      Hi Diana,

      You can definitely distribute the batter to your liking or use a larger cake pan. I tried it once with only 1/2 cup of quinoa, and it didn’t seem to work as well. I’m happy you enjoyed the taste at least, and I love your topping ideas! :)

  12. Jill says

    This looks wonderful! Question for you, though: do you think a double recipe would fill a standard sized pizza pan?


    • Lauren says

      Hi Jill,

      I’m not entirely sure…if your pizza pan has a rim around it, it might. The batter is a bit ‘runny’ (think pancake batter), just to give you an idea of consistency. It also might be difficult to flip, but you could just try baking it for 20 minutes on one side?…

  13. Jessica says

    O my goodness! I LOVE QUINOA!! and Pizza crust quinoa sounds amazing!! I’m just wondering if you could add in some pizza spice in the crust? I picked some up the other day in the organic section and wanted to try it out! Thanks so much for this recipe I will have to try it!

    • Lauren says

      Hi Patti,

      I’m not sure how to answer that, as I’m not familiar enough with quiches, but this is a crust that holds up well.

  14. Kelly says

    This was wonderful! So easy and tasty. It stayed together well. I think next time I will put it in a bigger pan, being from St. Louis, I like my thin crust!!!

  15. says

    Thank you so much for blogging about this and sharing the recipe. I’ve tried the cauliflower pizza crust, and though it tastes great, it is a bit of a pain to prepare. Your quinoa crusts looks perfect and so delicious. Can’t wait to give it a try!:)

    • Lauren says

      Hi Robin,

      I do think you could, but oil the sides of the pan so that it doesn’t stick there either. :-)

  16. Jess says

    Hi Lauren,

    Thanks for the recipe ideas. I’m heading home tonight to use your recipe in my first foray into the homemade-gluten-free-pizza-base world! I’m sure my coeliac father will be thrilled!

    Just wondering, I have quite a lot of quinoa that is already cooked, do you think this could be used in the mix or would it make it too soft?

  17. Dana says

    I just tried this and loved it! Would definitely recommend. My husband ate it up too! Thanks for being so innovative

  18. Michele Mele says

    As a WW person, I find your information misleading. The picture images the pizza cut into 4 slices, where your nutitional information lists your serving as 6 slices. Conflict. Present your image into 6 slices , and the nutritional information will be much more accurate. Thank you, Michele

    • Lauren says

      I present the food in the way I think it will photograph best. I offer the nutritional information and WW points as a bonus here and am NOT compensated in any way to do so, so please enjoy the luxury and don’t be so quick to attack my niceties.

  19. Peggy says

    This looks so yummy! Unfortunately, I can’t eat quinoa. Any idea on what would be a good substitute?


  20. says

    • Tapioca Flour – light, white and very smooth flour from cassava
    roots. So, try to get involved with the habit of smoking of always transporting certain gluten-free
    snacks around along with you anywhere you go, and departing them within the vehicle, or perhaps in your bag, as well as at the desk at the office, to ensure that if you achieve just
    a little hungry, you are able to eat something you realize that
    the body will have the ability to tolerate.

    This is also one of the highest rated gluten free cereals on Amazon receiving just short of
    5 stars.

    • Lauren says

      Hi Leah,

      The point at which you flip the crust is after it has baked enough to hold together, so you shouldn’t have trouble. :)

    • Lauren says

      Hi Natalie,

      I personally haven’t, but I bet it would work! Just bake it up until the point right before you add toppings, wrap it, and freeze it! That’s just a guess though. :)

  21. Sara says

    This recipe is exactly what I was looking for! I tried it out last night, but was very wary, as strange Pinterest concoctions often turn out to be Pinterest fails. I could not have been more wrong!
    After 15 minutes in the oven, the crust was totally flippable (I was worried it might not be), and ended up having a perfect crunch. It was so easy, and so delicious, I miss pizza more than anything!

    I did make one alteration – I soaked my quinoa overnight, and by the time I put it in the food processor the next day, the grains were so swollen with water that I did not need to add the extra 1/4 cup of water.

    Thanks so much for my new go-to pizza recipe!!!!

  22. says

    We have recently had to go GF and some family members are resisting giving up their Twinkies.We tried your Quinoa pizza crust using rd quinoa, what I had on hand. It took a lot longer to soak enough to feel soft but worked great. The crust was dark and looked almost burnt, I missed the flip it part, but the flavor won my teen-ager over, he was cooing! Could Quinoa flour be used instead of soaking the grain?

    • Lauren says

      I don’t think the flour would work well here. You may want to google ‘quinoa flour pizza crust’ instead. Thanks for your feedback! The quinoa can take longer to soak, depending on how old it is, but I’m happy it worked out for you in the end. :)

  23. Beth says

    This recipe looks really yummy, cant wait to try it! :)
    What’s the oven temperature supposed to be?
    How many does it make?

    • Lauren says

      Hi Beth,

      The directions are all listed with the recipe…the oven temp is 425, and it depends on how hungry you are as far as servings go. We get about 4-6 good slices. :)

  24. Jarred says

    This is a delicious, clever recipe – particularly great for quinoa lovers like me. *However* both times I have made it the parchment paper has stuck to the pizza base like Peregrin Took to Merry Brandybuck. It has been nearly impossible to remove resulting in bits of paper being an unintended, and unwelcome, part of the meal.

    Can you give me an idea of what I’m doing wrong. From the photos it appears your base is thicker than mine – could that be the cause?

      • Jarred says

        Yep – lots of oil, tried both olive and canola oil :(
        You would laugh: I ended up burning off the paper with a chef’s blowtorch the other night! This crust is so delicious I really want to make it again but without the theatrics.

        • Lauren says

          One other thing Jarred, are you sure you’re using parchment paper and not wax paper? I don’t mean to come across condescending at all, but parchment paper is made for baking, so I’m super surprised that it would stick!

          If you’re using the right paper, maybe try placing the pan on the top rack in your oven and even lowering the temperature a bit. I hope it comes out if you try it again!

          • Jarred says

            Yup, definitely parchment paper. I have two plans: I’m buying a silicon baking sheet to try with that, and I think I’ve been doing the crust too thin. Round here we eat super-thin pizza crusts and I suspect that’s where the problem lies. I’ll let you know how it goes :)

  25. Michelle Brown says

    Tried it tonight and LOVED it!!! My family (not eating the same way as I am) thought it smelled terrible, but it tasted great :) Kind of a polenta-texture, which I can’t have due to corn sensitivity, so I may use it as a sub for polenta in the future. I also have a tomato allergy, so I blended a jar of roasted red peppers in olive oil with roasted garlic until it was slightly chunky and added some oregano. My toppings were bland (ham and low fat mozzarella) so next time I’ll add some italian seasoning or try different toppings. I just have to think in advance about wanting pizza due to the soaking of quinoa, but I’m glad I can partake in “pizza night” with the family then it will be worth planning ahead! Thanks so much for this meal-changing recipe!

  26. Danielle says

    I love this! I only had quinoa flakes and needed a pizza base on the spot. The flakes worked a treat, no need for soaking the quinoa overnight. Instant GF pizza base! Thanks for your recipe :)

  27. says

    Great healthy alternative. My family tends to order pizza unplanned and not long before they are ready to eat. Do you know how this crust does in the freezer?

  28. Kelly says

    This crust cooked up great on an oiled preheated pizza stone.
    I have 2 sons- one liked it and the other didn’t. It always seems to be that way :)
    I thought it was great!

    • Lauren says

      Haha, it’s that way around here too, Kelly. It wasn’t until my oldest couldn’t have wheat anymore that she finally warmed up to this version. :-)

  29. Sandra says

    Tried this recipe tonight, I made a double batch and got two pizzas out of it. It was soo yum! My boyfriend loved it too :) I accidentally put the oil in with the mixture, I was a bit too quick reading the recipe, but it worked fine still! Also I prefer this crust a bit thinner although the thicker version was yum too.
    Thanks for this great recipe!

  30. Stuart says

    Please pardon this beginner’s question, but why is the salt included? Is it purely for taste or does it play a role in making the crust bake correctly? I am trying to limit salt as much as possible, but I can handle some if it is “functional” :-)
    I did do a bunch of searches before asking, but to no avail. As a person who has operated an oven for many years but only very recently started cooking and baking, I’m a 50 year old kindergartner in the food world!
    Thank you

    • Lauren says

      Hi Stuart,

      The salt is purely for taste, so feel free to omit it. I hope you enjoy the pizza if you try it! :-)

  31. Stuart says

    I tried this tonight (with no salt) and it was great! I actually divided the quinoa into two 9 inch pans and ended up with crusts less than a quarter inch thick that held together wonderfully. I reduced the first 15 minute time to 10 minutes. One was baked with toppings for 8 minutes and the other for about 12 minutes which ended up with crispy edges. I can’t wait to try this again. Thank you for the help!

  32. Suzy says

    This is a great crust! We thoroughly enjoyed it! I removed it a bit too early (I was hungry!), and I would recommend baking the full amount of time. I did mine in a lodge 10.5″ round griddle. Quick, easy and husband approved! Can’t ask for more than that! :) Thanks for the great addition to my recipe box!

  33. Michelle Brown says

    Can you make these in advance and use another day? Are they freezable? I want to make several to have on hand when I “forget” they require overnight soaking :) Thanks!

    • Lauren says

      Hi Michelle,

      I would imagine that would work, but I haven’t tried it. My guess would be to bake them until just before you add toppings, cool, wrap, and freeze. :)

  34. Heather says

    I can’t believe this worked – I admit, I was a skeptic!

    I used multicolour quinoa, which gave it a nice colour. I also used a springform cake pan, which made it very easy to get out. It cooked right up like a thin pizza and the really strong quinoa smell from the batter seemed to disappear. I topped it with tomato sauce, red pepper, parm, and anchovies. It held up really well. Ate it with my hands and everything!

    Definitely not a replacement for the real deal for me, but I’ll definitely make it again!

  35. says

    BUT I made the dumb mistake of freaking out and trying to flip the crust too early, resulting in half of it being peeled off and stuck to the parchment paper….that I DID actually Misto with olive oil, but go figure.
    I’m so afraid of burning it, I was wondering if while the crust bakes will it unstick and rise off the parchment paper?
    Also, I added 3/4 of baking powder and 1/4 tsp of baking soda…idk if that had anything to do with it?

    • Lauren says

      Hi Abbie,

      Yes, as the crust bakes, it should be easy to pull the parchment paper away (when you come to the point of flipping). I don’t think the baking soda/powder combo would have created an issue, though I can’t say for sure. Just follow the directions to get the best results next time. :)

  36. says

    I tried it again tonight!
    It turned out so authentic and crispy!!
    I topped it with tomato sauce, hummus, carrots slices, some turkey and onion, and Italian seasoning.
    The Italian seasoning really made it smell just like a regular pizza!

    I added only 1 tsp baking powder, and baked the first side for 27 minutes, the 2nd for 15 minutes.
    I also put it in a 9″ x 9″ round Wilton cake pan. It did the trick!
    This is now a staple recipe for me, thank you so much!!! 😀
    I’m curious, do you think if I baked it less on each side & took it out while it’s still sort of ‘under-baked’ if it’d be a good pita or tortilla wrap? 😀

    • Lauren says

      Yay, I’m so happy it worked for you! I’m not sure about the wrap/tortilla…you might consider thinning the batter and cooking it in a non-stick pan, like you would for a regular flour tortilla, to get that effect. :)

  37. Kimberly says

    I have made this crust quite often and I love it!! However, for some reason quinoa is hard for me to digest. I am not sure if you are familiar with millet or not, but similar to quinoa

    •It is gluten-free
    •It is a “smart” carb, Millet is low on the glycemic index and digests efficiently
    •It is very high in fiber
    •It is high protein

    I was wondering if experimenting with millet is something you would consider doing. I am looking for a grain free easy crust to make for my family. What are your thoughts on using millet instead of quinoa.

    • Lauren says

      Hi Kimberly,

      I haven’t worked with millet much up to this point, but I was just reading up on it and how it’s one of the least allergenic grains, which appeals to me. If I play with it and come up with something, I’ll definitely post it! :-)

  38. Erin says

    I made the quinoa crust for the first time tonight, and it turned out very well — crunchy and chewy, with a mild flavor. I skipped the parchment paper and poured the dough into a well-oiled, preheated, cast iron skillet. I cooked the crust in the oven, as directed. The lazy woman’s method!

  39. says

    Hello Lauren,

    I tried your Quinoa Pizza crust, it was very easy and turned out fabulous. I used it as a new dish for my blog Frutables.com, and I trust my acknowledgement of your blog was appropriate.

    Thank you,

  40. says

    Note – even with quick cook quinoa – you need to soak it for the 8+ hours recommended for the quinoa to poof up. It “works” when you do not but you have to add extra water when combining ingredients and you get a different texture to the crust.

  41. colette says

    I love this idea but was just introduced to kaniwa and was wondering if I can substitute this for the quinoa


I love to read your comments!