This 5-Ingredient Quinoa Pizza Crust has become a true favorite with my family.
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. 🙂
- 1 c. quinoa, rinsed, soaked 8-24 hours, drained, rinsed again
- 1¼ t. baking powder
- ½ t. sea salt
- ¼ c. + 2 T. water
- cooking spray
- Preheat the oven to 425 degrees.
- Process the soaked quinoa with the baking powder, salt, and water for 2-3 minutes until the batter is smooth (no lumps).
- Line a baking sheet with parchment paper and spray the parchment paper with oil.
- Pour and spread the batter out to your desired thickness (1/4-1/3 inch thick).
- Bake the crust for 20 minutes.
- Top your crust with your desired topping choices.
- Bake for another 5-10 minutes until toppings are cooked through.