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Thin and Rustic Quinoa Pizza Crust –Video

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This 5-Ingredient Quinoa Pizza Crust has become a true favorite with my family.

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My oldest daughter, Jade, has recently been having more trouble with eczema. She had a really bad breakout in mid-April, and we’ve been fighting ever since to get her skin under control.

After attending Living Without’s Food Allergy Fest at the beginning of May, I became much more aware of gluten allergies and how pervasive wheat flours can be even when you think you’re NOT consuming them.

The Mexican food restaurant we were going to, for example, makes both corn and flour (wheat-based) tortillas on the same equipment, allowing for cross-contamination between foods, which can easily ignite an allergy reaction in a sensitive individual. When my daughter began reacting to the corn chips we normally snack on there, I started really getting serious with buying all gluten-free products for her, and she started doing much better.

One of the things she has missed most is pizza, so I’m happy to be able to offer her this delicious, easy, gluten-free version of the Italian pie.

A few of you (including my daughter) had mentioned that the original recipe was a bit thick, so I created this thin-style version, which is a bit more rustic, but still as tasty and simple to make!

I hope you enjoy this video tutorial for one of my daughter’s favorite yummy meals. 🙂

 

4.34 from 3 votes
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Thin and Rustic Quinoa Pizza Crust --Video
Calories: 66 kcal
Author: Lauren Goslin
Ingredients
  • 1 c. quinoa rinsed, soaked 8-24 hours, drained, rinsed again
  • 1 1/4 t. baking powder
  • 1/2 t. sea salt
  • 1/4 c. + 2 T. water
  • cooking spray
Instructions
  1. Preheat the oven to 425 degrees.
  2. Process the soaked quinoa with the baking powder, salt, and water for 2-3 minutes until the batter is smooth (no lumps).
  3. Line a baking sheet with parchment paper and spray the parchment paper with oil.
  4. Pour and spread the batter out to your desired thickness (1/4-1/3 inch thick).
  5. Bake the crust for 20 minutes.
  6. Top your crust with your desired topping choices.
  7. Bake for another 5-10 minutes until toppings are cooked through.
Recipe Notes

Nutrition facts are based on crust ALONE, not including any oil for the parchment paper. WW points (new system): 2

Nutrition Facts
Thin and Rustic Quinoa Pizza Crust --Video
Amount Per Serving (1 g)
Calories 66 Calories from Fat 10
% Daily Value*
Total Fat 1.1g 2%
Polyunsaturated Fat 1.1g
Sodium 130mg 5%
Total Carbohydrates 11.7g 4%
Dietary Fiber 1.3g 5%
Protein 2.5g 5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Vegan Dr. Schoen says

    March 2, 2019 at 10:42 am

    I’m wondering if I can make this with raw quinoa (impatient) using my Vitamix? Or perhaps the water that soaks into the quinoa is important to the recipe?

    Reply

    • Lauren says

      March 3, 2019 at 5:10 pm

      Hi there,

      Soaking the quinoa softens it and prepares it for blending…if you skip this step, you’ll end up with a crust that has much more texture. I’ve soaked for as little as three hours and been fine, if that’s an option for you…

      Reply

  2. Maddie says

    January 25, 2019 at 4:15 am

    Hello Lauren, I was just wondering if it was 1 cup of uncooked/un soaked quinoa or 1 cup of already cooked/soaked quinoa. Thank you!

    Reply

  3. R says

    March 31, 2018 at 10:10 am

    Hi, Lauren.
    I have parchment paper that can only be heated to 400F. Could I put the crust on 400F for a longer time and the recipe turn out the same?

    Thank you.

    Reply

  4. Jenn says

    February 21, 2017 at 7:48 am

    I must admit that I was not sure how this would turn out as my food processor didn’t seem to do the complete job (quinoa grains still visible in the paste/batter), but it worked out marvelously! Very tasty gluten-free crust, and so easy to make (much easier than traditional pizza dough!) I doubled the recipe to make two pizzas and I topped one of them with mozzarella and pulled pork with barbecue sauce. Yum! Thanks for the great recipe. My dinner guests enjoyed it as well.

    Reply

  5. Nancy says

    May 22, 2016 at 4:41 pm

    Do you think herbs could be added to the mix without compromising the outcome? I’m making this right now and hope to cut it into squares and use like bread!

    Reply

  7. Jenny says

    May 6, 2015 at 6:36 pm

    I tried your recipee tonight and it was AMAZING it turned out perfect. It is the best healthy subsitute for regular pizza crust that I have come across. The texture was very close to regular crust! I found I liked the outer “crust” the best because I spread it a bit thinner on the edges. Next time I might spread it all a bit thinner because it gave it more crunch which was awesome! I doubled the recipee and made two pizzas. The first one was consumed almost entirely by my boyfriend which says a lot! Can’t wait to eat the leftovers tommorrow!

    Reply

  8. Liz says

    March 10, 2015 at 7:56 am

    Thanks for the recipe – my husband does not have a gluten allergy, but he is convinced he feels better when he eats less glutens, so we have been experimenting with quinoa crusts. I find that the flavor is usually pretty good!

    Reply

  10. Sarah says

    January 30, 2015 at 8:49 pm

    Hi Lauren,

    Just had to say this this crust is amazing! I was looking for a new bread for a grilled sandwich and this was absolutely perfect! I was so happy to find something that works so well for my low fodmap diet needs; they are hard to accommodate! Thank you!!!!

    Reply

    • Lauren says

      January 27, 2015 at 2:18 pm

      Hi Esther,

      I haven’t tried, but you’d probably be better off googling a ‘quinoa flour pizza crust’ recipe, as this isn’t set up to use flour.

      Reply

  12. Chantelle Jablonski says

    January 27, 2015 at 6:55 am

    Lauren,
    My Mom passed your website on to me. I believe she ran with you last week. We make gluten free pizza at home every Friday using a bread maker recipe, but I am anxious to try your recipe this week! My son has not been able to eat food from any restaurant. Even if they make the food on separate dedicated equipment, it is still in the same kitchen as gluten food. The gluten flour stays in the air for 24 hours no matter how well they clean it. So unless it is made in a totally separate isolated kitchen it still has too much cross contamination for us.

    Reply

  14. Jen L. says

    January 2, 2015 at 6:39 am

    Lauren – I made your pizza crust last night and we all loved it. It is tasty, earthy, and has so much structure. I went to bed thinking of others ways to use it. Have you used your recipe to create anything else? I was thinking a savory waffle of it might be tasty.

    All the best,
    Jen

    Reply

    • Lauren says

      January 2, 2015 at 9:20 am

      Hi Jen,

      That’s awesome, thanks for your feedback! I’ve actually considered a waffle recipe, but haven’t gone through with any recipe testing yet. 🙂

      Reply

  15. Jaclin says

    October 24, 2014 at 12:34 pm

    Hi there, is there anyway you can use cooked quinoa? I do not have the time to soak mine and I am also too impatient to wait to try this recipe?! Thanks-Jaclin

    Reply

  16. Michelle says

    September 26, 2014 at 4:50 pm

    So I made the thin crust tonight… it was AMAZING! Even with all my mistakes that I always make the first time I make things… it was great! I forgot to pre-heat… it was a little under in the middle but still wonderful! I put it in the over before it was heated all the way.

    I made your pizza sauce!!! And even with all my mistakes… bought the wrong type of tomatoes, didn’t measure the sauce correctly, didn’t have all the herbs… it was AMAZING!

    Can’t wait to try again!!

    Thank you!

    Shanti Peace,

    Michelle

    Reply

  18. dee says

    September 1, 2014 at 8:51 am

    Hi Lauren
    Just wanted to give you a TWO THUMBS UP for a great pizza recipe! I am using a quinoa blend from costco so I didnt notice any size difference after soaking for 20 hours. Perhaps this is also the reason I needed to add another cup of the soaded quinoa to the recipe in order for it to be thick enough to spread. It turned out crispy and I thought it was going to be ruined but after the homemade pizza sauce was added it soaked a bit into the crust and the pizza was fantastic! this sauce recipe of yours is amazing…only used half of the pepper flakes and my kids even loved it!! total shocker because they are pick. this is the first gluten free pizza all of us have enjoyed without cheese! the sauce helps the sausage and pepperoni stick to the crust and it is absolutely amazing! My daughter who is gluten and dairy intolerant among other ingredients like tapioca startch and xanthum gum which is in most GF premade products, was so so happy to enjoy pizza that actually tasted like pizza!! This quinoa crust is amazing and blows away my almond flour pizza I used to make,
    Thanks again for sharing!
    Dee

    Reply

  19. Bec says

    August 24, 2014 at 7:51 pm

    Has anyone else had troubles with making this? This recipe was going to be my life saver but I just can’t master it! No matter how long I soak the quinoa, it seems to be too hard for the processor to blend it smoothly, and when cooking and then trying to pick up it all just falls apart. Help!

    Reply

    • Lauren says

      August 24, 2014 at 10:40 pm

      Hi Bec,

      It sounds like you’re not soaking the quinoa long enough. How long are you soaking it? Also, if your quinoa is stale, you will need to soak it longer. It should be visibly larger than it was pre-soaking.

      Reply

    • G says

      July 21, 2015 at 10:30 am

      I couldn’t get this to work in my food processor (KitchenAid) either, and I had soaked the seeds far longer than 8 hours. The seeds just rode around and around laughing as if they were on an amusement park ride. I transferred them to my blender, pulsed several times, scraping down the sides of the blender, until the mixture started moving smoothly. Then I let it blend until i had a batter. It worked! I took someone else’s suggestion and added a sprinkle of nutritional yeast and garlic. Next time I make this, I won’t bother with the food processor but may try my immersion blender, since it’s easier to clean than the regular blender.

      Reply

  20. Tiffany says

    August 22, 2014 at 9:34 am

    I read both of your blogs on quinoa crust and am much more interested in thin crust. The other recipe requires a flip halfway through baking; does this one not require a flip because of its thin nature?

    Reply

    • Saniel says

      August 13, 2014 at 12:26 pm

      I just made this turned out great with red quinoa will add more seasoning to crust like garlic powder, onion powder. Made some cashew cheese and spread on top. Little time consuming but worth doing because I know what is in my pizza. Thanks

      Reply

  23. Jody says

    June 21, 2014 at 12:03 am

    Really appreciate the two videos you’ve done so far. Hope I haven’t missed any. I recently started following you on FB. Watching a recipe come together makes it a whole lot less intimidating. I’m a grandmother and cooking came pretty easy for me until I changed my entire way of eating and got off the gluten, dairy, etc. I’ve been craving veggie pizza lately, so will definitely try this. Thank you. Hope you will do more videos. My daughter and granddaughter are very sensitive to wheat/gluten and dairy too. It is hard giving up something so familiar, but learning all this new stuff is also fun.

    Reply

    • Lauren says

      June 21, 2014 at 7:04 am

      Thanks so much Jody! I have many more videos in the works and am happy to hear that you’re enjoying them! 🙂

      Reply

  25. Fidelma says

    June 7, 2014 at 4:54 pm

    Hey Lauren,
    I want to make the Quinoa pizza base and want to make sure I have the correct amounts to cook the recipe correctly. When you use the letter t does this mean a teaspoon or a tablespoon.? Sorry I just want to make sure.

    Thanks in advance 🙂

    Reply

  26. pam says

    June 1, 2014 at 8:53 am

    well the verdict is in….f-a-b-u-l-o-u-s!!! I let the quinoa soak over 24 hours. all i put on as toppings were fresh tomato sauce and parm reggiano. Absolutely yummy! Thanks so much!!!

    Reply

  27. pam says

    May 31, 2014 at 10:37 am

    thanks for your quick response! it’s been 12 hours….i will let it soak longer then! i am so anxious to try this, it looks amazing! 🙂

    Reply

  28. pam says

    May 31, 2014 at 10:23 am

    when you say “soaked” do you mean in cold, warm or hot water? do you mean cooked quinoa? i have soaked my quinoa overnight and it doesn’t look like yours in your video. yours looks cooked, whereas mine looks like quinoa in a bowl of water! nothing fluffy about mine!

    Reply

    • Lauren says

      May 31, 2014 at 10:31 am

      I mean uncooked, soaked in room temperature water (the temp really doesn’t matter much). Mine has swelled from the water, but it isn’t fluffy. Did you soak it at least eight hours? The longer you soak it, the larger the quinoa seeds become.

      Reply

  29. Galit says

    May 27, 2014 at 11:16 pm

    This is my first encounter with your blog, but most certainly not the last. I made this crust last night and it’s really really good! I can’t wait to make it again. Thanks

    Reply

  30. Kari Peters says

    May 21, 2014 at 3:57 pm

    I love this idea! We’ve been trying to find a healthier version of pizza and so far no real luck, everything we’ve tried makes me sick. I do really well with quinoa though, so I can’t wait to try this!!!

    Reply

    • Lauren says

      May 21, 2014 at 5:17 pm

      Thanks Kari! It’s the only pizza my daughter can tolerate, so it has become a lifesaver for me. 🙂 I hope you enjoy it if you try it!

      Reply

  32. ellie @ fit for the soul says

    May 20, 2014 at 5:16 pm

    Eeeeek, I loooooved watching your video! You’re so gorg and eloquent–you make it easy to listen to your voice without feeling uncomfortable, lol. Errrr kind of how I feel when I see my own videos. How do you stay so calm??!! 😛 And this looks amazing–way to go for customizing food so well for your lil princess.

    Reply

    • Lauren says

      May 20, 2014 at 6:26 pm

      Hi Ellie!

      Aw, thanks so much! I’m actually SUPER nervous when I make the videos, but luckily it doesn’t appear to translate. You don’t come across uncomfortable at all! I need to get on those ab workouts!! 🙂

      Reply

  35. Cinde says

    May 19, 2014 at 3:30 pm

    Thanks for posting the written recipe so quickly Lauren! I can’t wait to make this for my family! 🙂

    Reply

  36. Sharon says

    May 19, 2014 at 3:01 pm

    This looks incredible! Pretty ironic as I actually tried this crust last week and used a longer square pan like this one to make it more ‘breadstick’ style. It was so tasty! It’s such a good recipe Lauren. Thanks so much for sharing.

    Reply

  38. Lisa H says

    May 19, 2014 at 2:57 pm

    Hi Lauren, just wanted to throw my two cents in…I am also GF(no celiac, just extreme sensitivity). Your daughter may well be reacting to the corn all on its own, not just from cross contamination. Corn and oats both have their own form of gluten(protein) that can be detrimental to people that have problems with wheat gluten. (I personally can’t eat either one)I went GF two years ago but noticed I was still having problems every time we went out for Mexican food or whenever I ate anything with corn. Sure enough it turned out to be the corn itself and once I stopped it, the problems stopped. An elimination diet is probably not a bad idea for your daughter. I hope things work out for her!

    Reply

    • Lauren says

      May 19, 2014 at 6:38 pm

      Thanks for your input Lisa, we’ve been considering corn as well, but we’re thinking that wheat/gluten are the ‘big’ issues for her. I totally appreciate your comment though, and I hope you enjoy the pizza if you try it! 🙂

      Reply

  40. Cinde says

    May 19, 2014 at 10:19 am

    Hi! This recipe looks wonderful! Could you please provide a link to the written recipe so I can add it to my Pinterest? Thanks!

    Reply

    • Lauren says

      May 19, 2014 at 8:53 am

      Thanks Joanna! Yes, I’d say this is the most sturdy of the alternative crusts I’ve made. 🙂

      Reply

  42. Saniel says

    May 19, 2014 at 7:07 am

    Can I double the recipe and get a bigger pie? Also could I make several crusts ahead of time and freeze for later date. Would be great for hubby on my no cook days

    Reply

    • Lauren says

      May 19, 2014 at 7:37 am

      Hi Saniel,

      I think that would work! I would just freeze it after the first bake (before adding toppings). Not sure about doubling it, as this recipe pretty much takes up an entire baking sheet, but you could make two. 🙂

      Reply

  44. Heather says

    May 19, 2014 at 6:09 am

    I wanted to chime in about the eczema from food. My daughter had a horrible case that spread to her entire body when she was little. We found relief with Digest Gold enzymes. We gave her one with everything she ate. Within a week she was completely cleared up. Obviously she had gut issues so we worked on healing her gut through the GAPS diet and now she doesn’t have the food issues. But the Digest Gold was a lifesaver!

    Reply

    • Lauren says

      May 19, 2014 at 7:38 am

      Thanks for the info Heather. We’ve tried a few digest/probiotic supplements without luck, so I’ll definitely look into the Digest Gold, especially if it helped your daughter. 🙂

      Reply

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