Quinoa Pizza Crust
A nutritious, gluten-free alternative to traditional pizza crust, made with soaked quinoa. Crispy on the outside and soft in the center—perfect for your favorite toppings!
Ingredients
- For the crust:
- - 1 cup uncooked quinoa
- - 1/4 cup water
- - 1 tbsp olive oil
- - 1/2 tsp baking powder
- - 1/2 tsp salt
- - 1/2 tsp garlic powder
- - 1/2 tsp dried oregano
- Toppings suggested:
- - 1/4 cup tomato or pizza sauce
- - 1/2 cup shredded mozzarella or vegan cheese
- - 1/2 cup cherry tomatoes halved
- - 1/4 red onion thinly sliced
- - Fresh basil leaves to serve
Instructions
- Soak the Quinoa
- Rinse quinoa and soak in water overnight or for at least 6–8 hours. Drain and rinse before using.
- Blend the Crust
- Add soaked quinoa, 1/4 cup fresh water, olive oil, baking powder, salt, and seasonings to a blender. Blend until smooth and creamy.
- Bake the Crust
- Preheat oven to 220°C (425°F). Line a baking tray with parchment paper and lightly oil it. Pour the batter and spread it into a thin circle (like a pizza crust).
- Bake for 15 minutes, flip carefully, and bake for another 10–15 minutes until golden and crisp.
- Add Toppings and Finish
- Spread sauce, cheese, and toppings of choice. Return to the oven and bake another 10 minutes until cheese melts and edges are crispy.
- Serve
- Slice and serve with fresh basil or a drizzle of olive oil.
- prep_time: PT10M
- cook_time: PT35M
- total_time: PT45M
- servings: 2–3
Notes
nutrition:
calories: ~250 (per serving, without toppings)
carbohydrates: ~30g
protein: ~8g
fat: ~10g
fiber: ~3g
sodium: ~300mg notes:
- Make it vegan by using dairy-free cheese.
- Add spinach, mushrooms, or olives for extra nutrients.
- Store leftover crusts in the fridge or freeze for later use.
calories: ~250 (per serving, without toppings)
carbohydrates: ~30g
protein: ~8g
fat: ~10g
fiber: ~3g
sodium: ~300mg notes:
- Make it vegan by using dairy-free cheese.
- Add spinach, mushrooms, or olives for extra nutrients.
- Store leftover crusts in the fridge or freeze for later use.