This quinoa pizza crust is a delicious, gluten-free alternative to wheat-based dough. It’s healthy, filling, and full of protein!
Quinoa pizza crust has been one of my top performing recipes for years now.
If you’ve made variations only to be disappointed by the bitterness of the quinoa, texture, or major pan ‘stick-age’, then this recipe is for you!
The crust is soft, yet sturdy, with crunchy edges and a filling bite. It’s not only a great gluten-free base, it’s also a fabulous substitute for anyone with myriad allergies or the inclination to eat a bit healthier.
This recipe is a terrific stand-in for any wheat-laden variety, and it packs a substantial protein punch!
Steps for making the best quinoa pizza crust
You need just five ingredients to make this easy and delicious crust: Quinoa, salt, water, baking powder, and olive oil.
To avoid a substandard taste, follow these steps for the best results!
1. Soak the quinoa
This plumps and softens the pseudo-grain, making it easier to both blend and digest. Add the rinsed quinoa to a bowl and cover it with clean water. Add about an inch over where the quinoa stands, as it will soak in the water over the next 8-12 hours. Keep the bowl at room temperature.
2. Rinse before blending!
Quinoa has a bitter component on the outside of it, making it quite distasteful to some. Be sure to rinse before and after the soaking process.
3. Blend thoroughly
In order to produce a smooth batter, you may need to let your processor or blender run a full minute or two. This ensures that the texture will be more bread-like.
4. Don’t forget the parchment paper!
In the past, I’ve attempted to make quinoa crust without the parchment paper, only to have MAJOR stick-age (even with oiling my pan). The addition of parchment is imperative in this regard, as is oiling the sides of the pan and top of the parchment paper.
Can the crust be frozen?
Yes! Bake the pizza crust as stated in the recipe, through step 12. Cool it completely, wrap it in a freezer safe bag (be sure to expel as much air as you can) followed by aluminum foil, and pop it in the freezer.
To reheat it, allow it to come to room temperature, add your toppings, and cook for about 12-15 minutes, or until the toppings are cooked through.
Recipe notes
I bake the crust in a steel cake pan like this.
I’ve enjoyed topping this many ways including using this Healthy Pizza Sauce and this Spicy Broccoli Pesto. We’ve used many different cheeses, including mozzarella, parmesan, and white cheddar.
Looking for more pizza alternatives? Try my Zucchini Pizza Crust or Personal Pan Cauliflower Crust.
For those of you that prefer a thinner style crust, take a peek at my Thin Quinoa Pizza Crust.
5-Ingredient Quinoa Pizza Crust
Ingredients
- ¾ cup quinoa
- ¼ cup water
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- 1-2 Tablespoons oil I've used both coconut and olive with great results.
Instructions
- Rinse the quinoa VERY WELL.
- Place the rinsed quinoa in a bowl and cover it with water (about one inch above where the quinoa sits).
- Let the quinoa soak overnight (at least eight hours).
- Preheat the oven to 425 degrees.
- Drain and RINSE the quinoa VERY WELL again.
- Place the drained and rinsed quinoa into a food processor or blender along with the water, salt, and baking powder. If using a blender, you may need an additional tablespoon of water.
- Process the mix for about two minutes until it is very smooth in consistency.
- Line an 9-inch cake pan with parchment paper. (To do this, I place the cake pan on top of the parchment paper, draw an outline of it, cut it out, and place it into the oiled cake pan.)
- Pour the oil into the pan atop the parchment paper. Be sure to lightly oil the sides as well.
- Pour the batter into the cake pan atop the oil, smoothing it out evenly. Make sure to have a good layer of oil, as this is what gives the pizza the crisp edges!
- Bake the crust for 15 minutes.
- Carefully flip the crust over and bake it for another five minutes.
- Top the pizza as desired.
- Bake the pizza for another 5-10 minutes until your toppings have cooked through.
- Cool, cut, and serve!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
For more pizza deliciousness, check out Macheesmo’s Ultimate Guide to Homemade Pizza! Over 100 different recipes for dough, toppings, and pizza variations.
do you think your cauliflower crust is more like reg. crust AND crisper than the quinoa?
Hmmm….I’d actually say that this one is more like traditional crust, as far as bite and consistency go. 🙂
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! 🙂
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. 😀
Oh my gosh thank you! Every quinoa or cauliflower pizza crust recipe always has such a lengthly ingredients list that I never get myself to make it on a regular weekday! This is perfect, making it for dinner tonight 🙂
Thanks Melissa! If you make it, I hope you love it! 🙂
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 🙂
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! 🙂
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!
I need to try quinoa crust; I cook with quinoa all the time but never thought of making pizza crust with it.
Thanks for the inspiration Lauren!
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!
I ADORE you right now! This is my ideal recipe- short ingredients, easy and actually eats like a pizza- with your hands! Cannot wait to try this soon!
Haha! Thank you my sweet blog buddy! 🙂
OMG this is the best idea! I recently found out that I’m gluten intolerant and you have made my day!
This looks so good! I now have no more reason to sacrifice pizza — will try the recipe ASAP.
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!
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. 🙂
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!
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! 🙂
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
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! 🙂
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
Whoa, Lauren! This looks amazing! You are the pizza crust queen my friend. I can’t wait to try this. I enjoy quinoa. Yippee.
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! 🙂
I’m happy the changes you made worked for you Mary! 😀
this is a great way to eat quinoa!
Just found your blog and loving this recipe! I’m 15 weeks pregnant and craving pizza so this is perfect!
It’s delicious Emma, I hope you enjoy it! xo
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 🙂
Thanks for recipe. I am gluten intolerent so I am going to try this.
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.
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! 🙂
WOW! Very ingenious of you!
This looks wonderful! Question for you, though: do you think a double recipe would fill a standard sized pizza pan?
Thanks!
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?…
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!
Thanks Jessica! Pizza spice would be awesome in this, I hope you enjoy it if you try it! 🙂
Not sure if someone already asked this, but do you think this would work with cooked quinoa?
I don’t think that would work with this recipe, sorry.
Can you do this to make a quiche crust?
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.
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!!!
That’s great Kelly! Making it thin crust sounds like a great idea, good luck if you try! 🙂
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!:)
LOOKS UNREAL! Must try. You don’t cook the quinoa though?
Nope, just soak it!
Love your blog – Can’t wait to try this for dinner tomorrow! Soaking my quinoa now!
Thanks Ceara! I hope you enjoy the pizza. 🙂
Can these be frozen? Wondering if you’ve tried. I’d love to make a ton of em and have ready to go pizza as needed. 🙂
Hi Megan,
I’m not sure, as I’ve never tried, but it seems like it would!
Lauren,
Do you think I could leave out the oil? Just use parchment paper?
Hi Robin,
I do think you could, but oil the sides of the pan so that it doesn’t stick there either. 🙂
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?
Hi Jess,
For this recipe to work, the quinoa has to be soaked raw as instructed, sorry!
silly question.. but am i cooking the quinoa before letting it soak overnight?
I guess i could of read the comment before mine, haha nevermind thank you!!!
I just tried this and loved it! Would definitely recommend. My husband ate it up too! Thanks for being so innovative
That’s great Dana, thanks for trying it out! 🙂
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
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.
This looks so yummy! Unfortunately, I can’t eat quinoa. Any idea on what would be a good substitute?
Thanks!!
Hi Peggy,
I haven’t tried anything else here, sorry!
What an interesting way to use quinoa! I can’t wait to try this!
Have you (or anyone else) tried making the dough and freezing it for later?
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. 🙂
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!!!!
That’s so great Sara! I’m so happy it worked out for you. 😀
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?
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. 🙂
This recipe looks really yummy, cant wait to try it! 🙂
What’s the oven temperature supposed to be?
How many does it make?
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. 🙂
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?
Hi Jarred,
Do you oil the parchment paper? I’ve not had trouble myself as long as I do that….
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.
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!
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 🙂
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!
That’s awesome Michelle, I’m happy you enjoyed it! 🙂
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 🙂
Neat! I’m happy you found a way to make it work for you, Danielle! 🙂
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?
I’m sorry, I don’t!
I jut wanted to come back and say the crust freezes great. It just takes a couple of extra minutes when you bake it.
Thanks Danielle! 🙂
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!
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. 🙂
Oh my gosh! Can not wait to try this!!!
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!
That’s great, Sandra! Here is the link to the thinner version, in case you haven’t seen it yet: https://www.oatmealwithafork.com/2014/05/19/thin-and-rustic-quinoa-pizza-crust-video/
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
Hi Stuart,
The salt is purely for taste, so feel free to omit it. I hope you enjoy the pizza if you try it! 🙂
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!
That’s great, Stuart, thanks for following up on your experience! 🙂
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!
I’m happy you enjoyed it Suzy, thanks for the comment! 🙂
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!
Michelle
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. 🙂
Thanks! It won’t hurt to try. When I do, I’ll let you know how it works.
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!
Awesome Heather, I’m glad you enjoyed it!
THIS WAS SO YUMMY!! (:
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?
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. 🙂
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? 😀
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. 🙂
Will this bake well in the microwave instead of the oven?
I don’t own a microwave, so I can’t say, sorry!
Why use uncooked quinoa in this? Could I use leftover cooked quinoa?
I don’t believe cooked quinoa will work here.
Lauren, this pizza crust looks really delicious! I often make gluten-free crust with cauliflower. I’m sure quinoa taste great too!! thanks for sharing!
Thanks so much Savita! 🙂
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.
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! 🙂
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!
Awesome Erin, so glad you enjoyed it!
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,
Margarita
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.
I love this idea but was just introduced to kaniwa and was wondering if I can substitute this for the quinoa
I’ve never worked with kaniwa, so I’m not sure!
I tried this before, let the quinoa sit for 8 hours and it did nothing.. So I ended up having to cook it before making the crust. Did I do something wrong?
It may just need more soaking time!
Jackie, it’s not really supposed to “do” anything. Just proceed with the directions after soaking.
So I tried making quinoa pizza crust once and it definitely didn’t come out this good! I will have to give yours a try for sure!
I am looking forward to trying this. A friend says it was excellent.
If you want to try another excellent choice – The Best Gluten-Free Pizza – Cook’s Illustrated.
I don’t think I’ve ever made pizza dough because I didn’t want to use flour. I came across this recipe and will never try any other one again!! It came out absolutely fantastic!!! I added ground flaxseed to the dough and did not soak the quinoa; I just cooked it as normal and let it cool before adding it to the dough mixture. It baked to a beautiful golden color, crispy on the outside, chewy in the middle. Perfect texture and taste in my book, came out way better than I had hoped!! The recipe yielded about 8 or 9 personal-sized rounds about 6-7 inches in diameter. Decided to make them personal size allowing us to customize the toppings to our liking. I ended up making a margherita-style with homemade pizza sauce, ricotta, mozzarella, fresh basil, crushed garlic, evoo, Italian seasoning, rosemary and sage. OMG delicious!!!! ??
Hi there, just wondering, you say you cooked quinoa before adding it to the dough mixture. Do you mean you cooked quinoa instead of soaking and then processed the cooked quinoa with the remaining ingredients?
Hi, Jane. Yes, that’s exactly what I did. Not sure how differently it would’ve come out had I soaked the quinoa according to the directions, but I am impatient and didn’t want to wait. Lol Hope you have success with it whichever version you choose to go with!
I am on my second batch and in tears! 🙁 I followed the instructions to a T and both times the crust stuck to the parchment paper like craz! Both times I doused the paper with olive oil, just to be sure, and it was the same thing. Please help! I don’t know where I went wrong…:( so sad and hungry!
You are definitely using wax paper!! I made the same mistake so many times, and found out that parchment paper is different than wax paper. It slides right off when you use parchment paper! 🙂
I’ve made this loads of times! Each time it comes out perfect, not sure why others have had a problem. It’s a weekly meal here at my gf house! 🙂 Great recipe, thank you!
That’s awesome, thanks for the comment Alex!
I just tried this crust and it was so good! It’s actually the first time I’ve made a pizza from scratch before, and I was a little anxious that it might be complicated and just not turn out well… but it was actually really easy and definitely delicious! Even a family member of mine who is used to eating typical wheat-style, gluten-filled pizza crusts said it was “perfect.” Thanks for the recipe! 😀
That’s great, Mystel, I’m so happy you enjoyed it!
Do you know how I should adjust the recipe for a sheet pan?
Hi April,
I would check out this link, where I pour the batter onto a sheet pan: https://www.oatmealwithafork.com/thin-and-rustic-quinoa-pizza-crust-video/
Hi There,
What kind of quinoa would i need to use if i wanted to skip the whole soaking over night part?
pre-ground quinoa flour?
Thankyou !
Hi Lily,
I’ve not tried it any other way, so I’m not certain, sorry!
Hi Lily, if you haven’t already done your own trial, I personally would NOT recommend quinoa flour. It has a very strong flavor. I’m guessing the rinsing that Lauren describes it to help reduce that very strong uncooked-quinoa flavor.
Of course, if you did make it with the flour, please do share your results!
Hi Lauren, thanks so much for your alternative crust recipe! I see the recipe on the updated video is slightly different proportions to this recipe (33% more quinoa, but 25% more baking powder and half again as much water, and the same amount of salt). Which version would you recommend? I’m guessing the newer one is better and based on tweaking over the years? I know baking is a super-precise art and quinoa is so expensive these days, I want to make the best possible version from the get go 🙂
It depends on your crust preference…the original is thicker, while the second variation is meant to be more for thin crust lovers. Let me know how it goes if you try it!
Thank you so much for the speedy reply, Lauren! I like a thick crust, so I guess I’ll go with the original recipe. I’m hoping to make this tonight and will definitely check back in once I have 🙂
Hi Thank you for the recipe. I tried this tonight and it came out decently well. I am always looking for gluten free recipes and this was awesome. Although i used baking sheets my quinoa base stuck to the sheet quiet badly. I tried different cooking temperature and times to no use. Any tips?
Hmm, did you use parchment paper or silicone mats? I don’t have experience with the mats, but I’ve not had issue with the paper. Make sure you’re NOT using wax paper!
I user baking sheets. Not silicon mats. Does the quantity if baking powder have anything to do with how efficiently the base lifts off?
You need to get parchment paper from the aluminum foul/ plastic wrap aisle at the grocery store. Most stores have it these days. Cut enough to place on your baking sheet. Line the baking sheet with the baking paper. Put oil on top of baking paper. Put dough onto oil on top of baking paper that’s on the baking sheet. May be we need a diagram.
Made this once and loved it!
Is it possible to pre-make the crust?
Do you mean make it and freeze it?
Would I be able to make and freeze the crust and add to that if so is it better to cook first or freeze raw?
Perfect quinoa crust recipe! This will be my go-to whenever I make pizza in the future. Thank you for posting this!