This quinoa pizza crust is an excellent gluten-free alternative—crispy at the edges and tender in the center. It holds together well when you lift a slice, no matter what toppings you choose.
Quinoa crust offers a nutritious, naturally gluten-free option that still delivers great flavor and texture. It has a pleasant, mild nutty taste that enhances pizza without overpowering it. The edges crisp up nicely while the center stays soft, creating a satisfying bite that resembles traditional pizza crust more closely than many other alternatives.
Among alternative crusts I’ve tried, this quinoa version is my favorite for its balance of taste and texture. Unlike some recipes that involve numerous steps and lots of utensils, this one is straightforward and quick to assemble. You only need a few ingredients (water and salt excluded) and a short active prep time. The only advance step is soaking the quinoa for several hours, but otherwise it’s simple to make.
Give it a try and see how it works with your favorite toppings.
Easy Quinoa Pizza Crust (Step-by-Step Instructions)
This quinoa pizza crust is a reliable gluten-free option—crispy on the edges and soft in the middle, holding its shape with any toppings you choose.
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
-
Plan ahead: start the recipe in the morning for dinner, or soak the quinoa the night before.
-
Place quinoa in a fine-mesh strainer and rinse under cool water for at least 2 minutes to remove any bitter or soapy flavor. Drain well.
-
Put the rinsed quinoa in a bowl and cover with water. Leave to soak at room temperature for at least 8 hours.
-
When ready to make the crust, preheat the oven to 425°F (220°C).
-
Drain the soaked quinoa and rinse again thoroughly.
-
Transfer the quinoa to a food processor with ¼ cup water, sea salt, and baking powder.
-
Process for about 2 minutes, scraping down the sides as needed, until the mixture is very smooth.
-
Line a 9-inch (22 cm) cake pan with parchment paper. Trace the pan on the parchment, cut the circle, and fit it into the pan.
-
-
-
Pour the olive oil onto the parchment and tilt or shake the pan to spread it evenly; it’s fine if oil gets under the paper.
-
Add the processed quinoa mixture to the pan and smooth it out by gently shaking the pan until the surface is even.
-
Bake for 15 minutes. Remove from the oven and carefully flip the crust using a spatula, then bake for an additional 5 minutes.
-
-
Add your preferred toppings and return to the oven for about 5 more minutes, or until toppings are heated as desired. Slice and serve.
-
Topping ideas include pesto and mozzarella, or a buffalo chicken-style topping using the same quinoa crust.
Recipe Notes
This recipe was adapted from a quinoa crust recipe on Oatmeal With A Fork.