5-Ingredient Quinoa Pizza Crust - A delicious, gluten-free alternative to wheat crusts that is healthy, filling, and full of protein!
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, 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.
Tips for making quinoa pizza crust
1. Soak the quinoa
This plumps and softens the quinoa, making it easier to both blend and digest.
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 stickage. The addition of parchment is extremely helpful in this regard, as is oiling the sides of the pan and top of the parchment paper.
Since eating the same food over and over leaves me more vulnerable to develop an allergy to it, it's 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, 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 stand-in for any wheat-laden variety, and it packs a substantial protein punch!
For more pizza deliciousness, check out Macheesmo's Ultimate Guide to Homemade Pizza! Over 100 different recipes for dough, toppings, and pizza variations.
5-Ingredient Quinoa Pizza Crust
- ¾ cup quinoa
- ¼ cup water
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- 1 Tablespoon oil I've used both coconut and olive with great results.
- 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 along with the water, salt, and baking powder.
- Process the mix for about two minutes until it is smooth in consistency.
- 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.)
- 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.
- 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!
I bake the crust in a steel cake pan like this.
I'm not allergic to cheese, so I use a part-skim mozzarella and parmesan combination.
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