Why You’ll Love This Recipe

I like this recipe because it uses just five simple ingredients and creates a crust that’s both sturdy and flavorful. The quinoa base adds protein and fiber, making pizza night feel a little healthier without sacrificing taste. I enjoy topping it with tomato sauce, cheese, and fresh herbs, but it’s versatile enough for any flavor combination.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

for the quinoa pizza crust:
3/4 cup uncooked quinoa, soaked*
1/4 cup water
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon olive oil

optional pizza toppings:
1/2 cup tomato sauce
1 cup shredded goat cheese
Fresh herbs
Red pepper flakes

Directions

1. I start by soaking the quinoa in water for 6–8 hours (or at least 30 minutes in hot water if I’m short on time).

2. I preheat the oven to 425ºF and line a baking pan with parchment paper, spraying it lightly with cooking spray.

3. After rinsing the soaked quinoa thoroughly, I blend it with water, baking powder, salt, and olive oil until smooth. The batter should look like thick pancake batter.

4. I pour the batter onto the pan, spreading it evenly into a layer about 1/8″ thick.

5. I bake for 20 minutes, then flip the crust directly onto the pan, peel off the parchment, and bake for another 10–15 minutes until browned and crisp at the edges.

6. I remove the crust, add sauce, cheese, and toppings, then bake for 12–15 more minutes until the cheese melts.

7. After cooling slightly, I transfer it to a cutting board, slice, garnish, and serve hot.

Servings and Timing

This recipe makes 2 servings. Prep time is 10 minutes, cook time is 45 minutes, soaking time is 6 hours, and total time is about 6 hours and 55 minutes. Each serving (without toppings) has approximately 297 kcal.

Variations

Sometimes I make a vegan version with cashew cheese or dairy-free mozzarella. For a Mediterranean twist, I top the crust with hummus, olives, and roasted veggies. I also enjoy making a white pizza with garlic, olive oil, spinach, and feta instead of tomato sauce.

Storage/Reheating

I store leftover crust in an airtight container in the fridge for up to 3 days. To reheat, I bake slices at 375°F for about 8 minutes to crisp them up again. The crust can also be frozen before adding toppings—just bake as directed, cool, and wrap tightly before freezing.

FAQs

Do I have to soak the quinoa?

Yes, soaking softens the quinoa and makes it blend smoothly for the batter.

Can I use red quinoa instead of white?

Yes, but the texture will be slightly denser and the color darker.

How do I flip the crust without breaking it?

I use a flat spatula to help guide it when turning onto the pan, peeling the parchment off carefully.

Can I make this recipe oil-free?

Yes, I skip the olive oil, though the crust won’t be quite as crisp.

Can I add seasonings to the crust?

Yes, I sometimes mix in garlic powder, Italian seasoning, or nutritional yeast for more flavor.

What’s the best pan to use?

I like using a round cake pan for a perfect circle or a sheet pan for a rectangular crust.

Can I freeze the baked crust?

Yes, I wrap it tightly and freeze it for up to 2 months, then bake straight from frozen with toppings.

How can I keep the crust from sticking?

I always use parchment paper and cooking spray to make sure it lifts easily.

Does the crust taste like quinoa?

It has a mild nutty flavor, but the toppings usually cover it nicely.

Can I double the recipe?

Yes, I double the ingredients and use a larger baking sheet for a family-sized pizza.

Conclusion

I love how this quinoa pizza crust makes pizza night healthier while still being crisp and delicious. It’s easy to make, customizable with any toppings, and sturdy enough to satisfy my pizza cravings without the gluten or heavy dough. This is one recipe I return to again and again.