Name: Quinoa Pizza Crust
Prep time: 7 min
Cook time: 27 min
Total time: 8 h 34 min
Yield: 1
Cuisine: Italian
Ingredients: ½ cup tomato sauce; 1¼ cup (5 ounces) shredded mozzarella cheese; toppings of choice; 1 cup (175 grams) quinoa, soaked overnight*; ½ teaspoon fine sea salt; 1 teaspoon granulated garlic; 1 teaspoon baking powder; 2-4 tablespoons water; 1 teaspoon olive oil

Enjoy quinoa—minus the mess when it falls on the floor—in this gluten free, thin or thick style, quinoa pizza crust recipe.

Yay, it’s pizza night. What does that look like in your household? Does dinner become a night out, a delivery drop off or do you prefer when it’s semi- or entirely homemade?

Either way, you’re sure to notice a variety of pizza dough options—on menus, in stores and recipes. Today, there are so many options. More than just regular and whole wheat varieties.

Table of Contents

Types of pizza crust

The kind of crust holding your pizza together, is just as important as your choice of toppings. The taste and texture of the crust is what makes it a pizza. Instead of simply a food that’s covered in sauce and cheese.

Pizza crust can be made from a variety of different flours, including bread, all-purpose or whole wheat. Recipes can also be made from sprouted grains and sourdough bread. Gluten free pizza doughs are often made from a combination of gluten free flours and starches.

Vegetables can be included (such as sweet potato, cauliflower or eggplant) to add more nutrients. These vegetable versions may or may not include flour to form the crust layer.

Quinoa crust pizza

This flour-less recipe uses soaked quinoa to create a gluten-free pizza dough. It’s great for households that avoid gluten, whether for a medical or religious reason. Yet, also a filling, protein and fiber packed dish that anyone can enjoy.

Matzah pizza isn't the only option this Passover

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Thin or thick pizza crust

Which slice would you order? You decide with this quinoa crust recipe.

The thickness of this quinoa crust is adjustable. Depending on the the size of your baking dish and the amount of water used in this recipe.

To make a thick pizza crust (shown above, without peppers): use 4 tablespoons of water and a smaller baking pan, such as a round cake pan.

For a thinner crust (shown below, with peppers): only use 2 tablespoons of water. Spread the mixture out on a large baking surface, such as a pizza pan or cookie sheet.

Only 5 ingredients needed to make this gluten free pizza dough recipe.

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How to soak quinoa

A key step to making this crust is soaking the quinoa. This takes a minimum of 8 hours, so you’ll need to prepare this ingredient ahead of making into a quinoa crust. A good way to prep this in advance is to start soaking the quinoa the night before (and bake crust in the morning) or the morning of pizza night.

Place the quinoa in a small bowl or a measuring cup. Fill with enough water to cover by at least an inch. A little bit of acid can also be added. Cover with plastic wrap (I like to write the time on the wrap using a Sharpie). Let the sit at room temperature for 8-12 hours. After which the quinoa will appear larger, you may even be able to see some sprouts forming. There will also be an earthy smell to the quinoa.

Does the dough need to rise?

No, this recipe does not need to rise like traditional pizza doughs. Once you soak the quinoa, add it to a small food processor with the remaining ingredients. Blend to a consistency similar to hummus/baba ganoush.

Spread immediately onto a parchment paper or silpat lined baking pan. Cook the crust in a 375ºF oven before adding pizza toppings.

What size pan should you use?

You can cook this quinoa pizza crust in any size pan or baking dish you wish. A deep round or square cake pan is good for thicker crust. While sheet pans or pizza stones are better for thin crust pizza.

How to make in advance

Follow the first 4 steps in this recipe to bake the quinoa pizza crust. Remove crust from baking pan and allow to cool completely. Wrap and freeze in an airtight container.

When you are ready for pizza, let the crust thaw in the refrigerator for a couple hours or bake straight from the freezer. Layer on sauce and your favorite pizza toppings.

Quinoa Pizza Crust

Yield: 1 pizza (4-6 piece) pie

Prep Time: 7 minutes

Cook Time: 27 minutes

Additional Time: 8 hours

Total Time: 8 hours 34 minutes

A gluten free, thin or thick style, pizza made from dry quinoa. Soaked seeds help create this filling, protein & fiber packed quinoa pizza crust recipe.

Ingredients

Quinoa Crust

1 cup (175 grams) quinoa, soaked overnight*
½ teaspoon fine sea salt
1 teaspoon granulated garlic
1 teaspoon baking powder
2-4 tablespoons water
1 teaspoon olive oil

Pizza

½ cup tomato sauce
1¼ cup (5 ounces) shredded mozzarella cheese
toppings of choice

Instructions

Preheat oven to 425ºF. Line a baking pan with parchment paper.
Drain the soaked quinoa through a fine mesh strainer. Rinse with water.
Transfer to a small food processor and pulse a few times to begin breaking down the quinoa. Add salt, garlic, baking powder, water and oil. Blend into a wet paste consistency.
Spread the quinoa mixture onto the lined baking pan. Bake the crust for 15-20 minutes.
Remove the pan from the oven. Layer on tomato sauce, cheese and toppings to make a pizza. Bake at 425ºF for an additional 15-25 minutes.

Notes

How to Soak Quinoa

Fill a glass bowl or a container with a lid with quinoa. Pour in 1½ cups (360 grams) of water, or enough to cover the quinoa by at least an inch. Cover and let sit at room temperature for 8-12 hours.