A quinoa flour pizza crust that is made with just easy 5 ingredients! This pizza is gluten-free, vegan, oil-free and holds up to all your toppings!
It's no secret that pizza is one of my favorite foods. Not only have I shared a bunch of pizza crust recipes on the blog before, from protein pizza crust to cauliflower crust pizza, but if you're following me on YouTube then you've probably seen them in a lot of my vlogs.
I can actually credit my 5-ingredient pizza crust for helping me launch this business. It was the first post of mine that really went “viral” and it's been a fan favorite ever since. And honestly? It's probably the recipe that I make most often.
The thing that's not so great? You have to soak your quinoa for a few hours. So I decided to create a new quinoa pizza recipe that uses quinoa flour as the base. It comes together much quicker and has a great texture!
Why Use Quinoa Flour
Last week I shared a post all about how to use quinoa flour and talked about why I love it so much. There are so many ways that you can use it, but I especially like it for pizza.
Quinoa flour works well in this pizza crust and gives the dough structure once baked. When we're making something gluten-free, choosing the right flour can make a big difference in the final texture.
This recipe doesn't have the same pull and stretch that a gluten-based dough would, but after it's baked, it's nice and sturdy. It can hold up to all your favorite toppings, which to me, is really the test!
Our New Favorite Gluten-Free Pizza Crust
I have loved all the pizza crusts I've shared on the blog so far, but this might just be my new favorite. It's only 5 ingredients, it's naturally vegan (and gluten-free), and it's super simple to make.
It's also yeast-free, oil-free and nut-free which makes it great for so many diet types.
Pizza all the time = winning in my book!
How to Top Your Quinoa Flour Pizza
It's all about the toppings for me and I like things full. Like I want to fit on as much as I possibly can!
I'll share what's on top of this quinoa flour pizza, but I also want to give you some other ideas in case you need a little inspo.
Here are some of my favorite vegan pizza toppings:
- Tomato sauce, broccoli, leeks & artichokes (what I used for this one!)
- Tomato sauce, sauteed kale, caramelized onions & mushrooms
- BBQ sauce, tomatoes, shallots &chickpeas
- Hummus, sliced tomato & sliced zucchini
- Lentil bolognese & vegan cheese
- Homemade pesto, asparagus, artichokes & arugula
But really, the possibilities are endless! Basically, just choose your sauce, then your toppings and finish it up with some vegan cheese and you're good.
I mean the truth of it is…you can never go wrong with PIZZA!
More Gluten-Free Pizza Recipes from SQ:
- Vegan Almond Flour Pizza Crust
- Life-Changing Sweet Potato Pizza Crust
- Summer Tomato & Zucchini Quinoa Pizza
- Low Carb Zucchini Pizza Crust
- Gluten-Free Quinoa Pizza with Cashew Ricotta
Quinoa Flour Pizza Crust
Ingredients
- 1 2/3 cups quinoa flour
- 2 teaspoons psyllium husk powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt + pepper
- 1 cup warm water
- Toppings of choice
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment.
- In a large bowl, whisk together dry ingredients. Stir in warm water and mix until a sticky dough has formed.
- Transfer dough to the baking sheet. Using wet hands, spread the dough out into a pizza shape, about 1/4" thick. Bake for 20 minutes.
- Remove crust and top with sauce/pesto and toppings, and return to the oven for another 20 minutes. Allow to sit for 5 minutes before slicing and enjoying!
Video
Notes
Nutrition
This was really great. I used sprouted quinoa flour. I did not have psyllium husk powder so used a swap of about 60% (looked up on another site) of konjak/glucomannan powder. It ended up with a bit of a crispy/firm but chewy in the middle texture which I really liked. I used parchment paper on top of the pan and sprayed it with avocado oil before flattening the dough onto the parchment/pan.
It works and has decent texture, but it’s not the best gluten free crust I’ve had. It’s not even the best healthful crust I’ve had, those cauliflower crusts are great. I’d say instead this is a great protein option, but not the best choice if you are open to fiber crusts instead. I have a lot of quinoa flour and this worked for using that up. Don’t bake in a round pan, follow the directions and use a sheet pan or shallow sided pan instead. The inside is soft enough, the bottom has some crunch, and it mostly didn’t crumble and drop onto my plate while I was eating it. I tested this without changes, and another time with adding herbs and nutritional yeast to the crust, and the second version was tastier.
Could almond flour be used in place of quinoa flour for this recipe?
I would suggest our almond flour pizza crust 🙂
Wow! Amazing!! Finally a crust that stays together and has the right amount of crispiness and moisture. To take any bitter taste away, add 1 1/2 tsp of Italian seasoning. Cheers and thank you!
So happy to hear that!! Thanks for giving it a try 🙂
Hi… Can I cook this in a cast iron pan? If so… Do you have the temperature and time on that? Thanks Denise
Hi Denise! I haven’t tried it yet in a cast iron but I think that could work. I would say the same cooking instructions as listed!
I was surprised how good this quinoa flour pizza turned out! So simple and it’s very yummy. Definitely give this a try. Much better than any other gluten free alternative I’ve tried yet. Thank you so much for sharing this recipe, it will become a weekly treat..
Yay! I love to have it every week for Pizza Friday 🙂
I was wondering if I could use your vegan quinoa flour pizza crust for a quiche (without baking it first)
That would be interesting! I haven’t before but let me know if you give it a try 🙂
This is a great pizza for anyone gluten free. I was actually surprised at how well it turned out. I didn’t have psyllium husk powder so I googled subs and used ground flaxseed instead, and it worked totally fine. My husband even thought it was good and he eats “real” pizza 🙂
So glad you enjoyed it! And so happy to know about the flaxseed meal! I’ll definitely try that next time 🙂
Well, who would’ve thought? First attempt at this and just before it went into the oven, I wasn’t sure it’d come out good. Then when I brought it out to put toppings, it tasted slightly bitter and I was sure my 5yr old wouldn’t like it. So, I was very generous with the cheese and sea food tomato sauce (home made).
Well, he’s asking for more. And I loved it, didn’t taste as bad with the toppings (fish tomato sauce, cheese and capsicum). This served as dinner for me and my 5yr old. Equal serves. And its quite filling. Yum!
What an amazing review!!! Thank you, thank you 🙂 So glad you all loved it!
Hello! I made the crust and I’m excited to turn it into a pizza! The crust is very bitter, is there a way to add spices, etc., to balance that taste?
Thanks!
Jill
I think next time, toast the quinoa flour 🙂 And yea, I think herbs would definitely help!
Pre- rinsed quinoa makes less bitter flour. But I did add some Italian herbs and nutritional yeast to my crust, and with a little extra water to make up for the additions it tastes nice to me.
Psyllium is a laxative used especially for those who suffer from diverticulitis. They have found that it pulls the toxins out of the pockets that form in the gut with that disease.
Can I substitute flaxseed meal for the psyllium husk powder?
For this one you can’t unfortunately. The textures aren’t the same and the psyllium absorbs way more water!
Looks great! The quinoa flour says 1 2/3. I assume this is Cups? (Or is it just me with recipe parts cut off by ads?) Thanks!
yep! Updated 🙂
Can you make this dough in advance?
Sure! Just keep the batter in the fridge or freeze the cooked crust!