Description
This quinoa pizza crust is a crisp, sturdy, and flavorful gluten-free and vegan alternative to traditional pizza dough. Packed with protein and fiber, it makes a nutritious base for all your favorite toppings.
Ingredients
3/4 cup uncooked quinoa, soaked*
1/4 cup water
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon olive oil
Optional toppings: 1/2 cup tomato sauce, 1 cup shredded goat cheese, fresh herbs, red pepper flakes
Instructions
- Soak quinoa in water for 6–8 hours (or at least 30 minutes in hot water if short on time). Rinse thoroughly.
- Preheat oven to 425ºF (220ºC). Line a baking pan with parchment paper and lightly spray with cooking spray.
- Blend soaked quinoa, water, baking powder, salt, and olive oil until smooth. The batter should resemble thick pancake batter.
- Pour batter onto the pan and spread evenly into a layer about 1/8″ thick.
- Bake for 20 minutes. Flip crust directly onto the pan, peel off parchment, and bake for another 10–15 minutes until browned and crisp.
- Remove crust, add sauce, cheese, and toppings, then bake 12–15 minutes until cheese melts.
- Cool slightly before slicing, garnish with fresh herbs, and serve hot.
Notes
Use cashew cheese or dairy-free mozzarella for a vegan version.
Top with hummus, olives, and roasted veggies for a Mediterranean twist.
Try a white pizza with garlic, olive oil, spinach, and feta.
Store leftover crust in the fridge for up to 3 days or freeze before topping for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1/2 crust (without toppings)
- Calories: 297
- Sugar: 1 g
- Sodium: 295 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
