This quinoa pizza crust is an excellent gluten-free alternative to traditional dough — crisp around the edges and tender in the center. It holds together well when you lift a slice, no matter which toppings you choose.
Quinoa pizza crust offers a nutritious, gluten-free option with a mild, nutty flavor. The edges turn satisfyingly crisp while the interior remains soft, giving a texture that closely resembles conventional pizza crust without the gluten.
Compared with many alternative crusts, this recipe is simple and straightforward. You only need a few ingredients (water and salt excluded), and aside from an overnight soak, it comes together quickly and easily.
Of all the alternative crusts I’ve tried, this quinoa crust is my favorite for both flavor and texture. Unlike some options that demand numerous steps and bowls, this method stays streamlined while delivering great results. Give it a try and see how you like it.
Easy Quinoa Pizza Crust (Step-by-Step Instructions)
This quinoa pizza crust is a top gluten-free option — crisp on the edges and soft in the middle, holding together nicely when you slice it.
Main Course
American
alternative pizza crusts, clean eating recipes, easy pizza crust, gluten-free pizza crust, quinoa pizza crust, step-by-step recipe
Ingredients
-
¾
cup
white quinoa -
¼
cup
water -
½
tsp
sea salt -
1
tsp
baking powder -
2
tsp
olive oil
Instructions
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Start this recipe in the morning for dinner or the night before if you plan to serve it at lunch.
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Place the quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes to remove its natural bitter or soapy taste. Do not skip this step.
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Transfer the rinsed quinoa to a bowl and cover with water. Let it soak on the counter for at least 8 hours.
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When ready to prepare, preheat the oven to 425°F (220°C).
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Drain the soaked quinoa and rinse it again thoroughly.
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Place the drained quinoa in a food processor with ¼ cup water, salt, and baking powder.
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Process for about 2 minutes, scraping the sides as needed, until the mixture is very smooth.
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Line a 9-inch (22 cm) cake pan with parchment paper. Place the pan on the paper, trace its outline, cut it out, and press it into the pan.
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-
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Pour olive oil onto the parchment and spread it by gently tilting or shaking the pan. It’s fine if oil gets underneath the paper.
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Pour the quinoa mixture into the pan and smooth it by lightly shaking the pan until even.
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Bake for 15 minutes. Remove from the oven and carefully flip the crust using a spatula, then bake for another 5 minutes.
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Add your favorite toppings and return to the oven for about 5 more minutes, adjusting time as needed for the toppings. Slice and serve.
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Use any toppings you like — from simple tomato sauce and cheese to pesto and vegetables.
Recipe Notes
This recipe was adapted from Oatmeal With A Fork.
Calories from Fat 144