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January 11, 2017

by Alyssa Rimmer

Life Changing 5-Ingredient Quinoa Pizza Crust

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This is the only quinoa pizza crust recipe you'll ever need – only 5 ingredients, stands up to any and all toppings and is made in a blender!

Facebook logoTwitter logoPinterest logo5-Ingredient Quinoa Pizza Crust -- the only gluten-free pizza you will ever need! The pizza crust is dairy-free - use your favorite dairy-free toppings (skip the goat cheese!)

When I first started blogging, like a hundred bajillion years ago (kidding it was only four), I was intent on creating unique quinoa recipes that would grab people’s attention and make them hungry just thinking about it.

Problem was…people eat with their eyes and my photography was downright terrible.

So while my recipes might have been stellar, they certainly were far from appetizing (i.e. definitely not pin worthy) and didn't get the recognition that I had hoped they would.

But I have some gems way back in those archives. Recipes I know you would adore, but I’m far too embarrassed to ever bring to your attention. Instead, I’m going to remake some of those oldies, give them a new spin and definitely provide a little facelift as far as the photography is concerned.

Facebook logoTwitter logoPinterest logoIf you love pizza, then you have to try this recipes. It's hands down the BEST and EASIET gluten-free pizza crust ever! Comes together in minutes, is free from all the top allergens and only takes 5 ingredients!

The Best Quinoa Pizza Crust

My first one had to be this quinoa pizza crust.

It’s so tasty and I’ve made it a hundred times, yet for some reason, I haven’t taken the time to repost it. It’s probably because we inhale it the moment it comes out of the oven. Oops!

Now that I’m full-time food blogging (woot woot), I actually have time during the day to make dinner recipes and photograph them. It just means we have to reheat leftovers for dinner, but that’s okay. Matt does a good job and not complaining…too much at least.

Facebook logoTwitter logoPinterest logoThis thin crust pizza is made with only 5 INGREDIENTS, is gluten-free, vegan and made in your blender!

A 5-ingredient Gluten-Free Pizza

Okay, let’s talk about this pizza crust.

Usually making gluten-free pizza crust is such a chore. You need to find a good flour blend, you need to proof your yeast, you need to let your dough rise, then you need to par-bake it, and finally bake it again with your toppings. Time-consuming, messy and lots of room for error.

Or on the other hand, you can make this! It’s only 5-ingredients, can be made in your blender, doesn’t require any mixing, proofing, waiting, NADA. Just whizz it up, pour it in your pan and bake.


Facebook logoTwitter logoPinterest logo5-Ingredient Quinoa Pizza Crust -- the only gluten-free pizza you will ever need! The pizza crust is dairy-free - use your favorite dairy-free toppings (skip the goat cheese!)

Quinoa Pizza Crust: Step One

The base of the recipe is quinoa that has been soaked for 6 – 8 hours. While that might seem like a long time and deter you, think about it this way:

When you’re making your cup of joe in the morning, just pull out some quinoa, put it in a bowl, cover it with water and let it sit. Then when you come home and are ready to make dinner, just rinse, blend and bam. Pizza done, dinner served, minimal effort required.

Don’t you just love dinners like that!?

Facebook logoTwitter logoPinterest logoLatest obsession >> GLUTEN-FREE BLENDER PIZZA! That's right, this crust is made in your blender, is only 5 ingredients and no yeast required!

Facebook logoTwitter logoPinterest logoLatest obsession >> GLUTEN-FREE BLENDER PIZZA! That's right, this crust is made in your blender, is only 5 ingredients and no yeast required!

While we might have gone plain jane with our pizza – just sauce and goat cheese – there’s no end to the possibilities. This quinoa pizza crust stands up to it all. So layer it on, go wild and have a fabulous pizza night!

Facebook logoTwitter logoPinterest logosimply-quinoa-instagramIf you make this recipe, make sure to snap a pic and share it on Instagram using #SIMPLYQUINOA – I want to see your own quinoa creations!


Other Pizza Crust recipes you might enjoy:

The Ultimate Quinoa Pizza Crust

While we might have gone plain jane with our pizza - just sauce and goat cheese - there’s no end to the possibilities. This quinoa pizza crust stands up to it all. So layer it on, go wild and have a fabulous pizza night!
Prep Time 10 minutes
Cook Time 45 minutes
Soak 6 hours
Total Time 6 hours 55 minutes
Servings 2 Servings
Calories 359kcal
Author Alyssa Rimmer
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4.28 from 136 votes



  • Soak the quinoa in water, covering it by at least 1", for 6 - 8 hours.
  • Once you're ready to make the crust, preheat oven to 425 degrees F. Line a 9" cake pan with parchment paper and drizzle one tablespoon of oil in the center. Spread around with your hands until evenly coated and set pan aside.
  • Thoroughly rinse quinoa, then add to a blender. Add the 1/4 cup of water, baking powder, salt and remaining olive oil, and blend on high until smooth and creamy. This should resemble a thick pancake batter.
  • Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 - 15 minutes until browned and edges are crispy.
  • Top with sauce, cheese and any other toppings you'd like and bake for 12 - 15 minutes until cheese has melted and started to brown.
  • Remove, let cool for a few minutes in the pan, transfer cutting board and slice.
  • Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!


Serving: 1pizza | Calories: 359kcal | Carbohydrates: 41g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 587mg | Potassium: 459mg | Fiber: 4g | Calcium: 73mg | Iron: 2.9mg



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Facebook logoTwitter logoPinterest logo5-Ingredient Quinoa Pizza Crust -- the only gluten-free pizza you will ever need! The pizza crust is dairy-free - use your favorite dairy-free toppings (skip the goat cheese!)

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. Recipe are 100% gluten-free and vegan!


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  1. Oh my word!!!! So so good! I double the recipe & baked it on a nonstick cooking sheet. I didn’t use parchment paper but I did spray the cookie sheet. Perfect!!

    • I think you might have needed to cook it for longer! That’s never happened to me, so I’m guessing it just wasn’t quite ready to release from the paper. Next time, leave ie in the oven a bit longer before flipping! It should easily release from the paper 🙂

  2. I tried the recipe but it completely got stuck to my baking paper.. does the thickness of the batter matter i think i did too thin.. idk..

    • did you spray the baking paper as I recommended? I think it wasn’t quite cooked enough when you tried to flip it! I’ve honestly never had that happen and have made it dozens of times, so I’m guessing it just needed a bit longer in the oven 🙂

  3. I’ve made this several times. It’s such a hit we make it almost weekly. One thing I do that’s not listed is rise my
    Quinoa really well. Both before and after soaking it. I’ve read before that will remove any bitter flavour. I use a Reusable coffee filter As the sieve.

    I do have a question. Could you make the batter in advance. For example. If I soaked the quinoa overnight could I mix up the batter and store it in my fridge to be used 8-12 hours later?

    For those who’s batter stuck. Definitely use the parchment paper. Also don’t cut back on the oil in the recipe not on the parchment paper. I made that mistake only once.

    • So glad you’ve been enjoying it! And yes, I do think it would be fine if you made it ahead. If it thickens up too much, maybe just give it a splash of water to loosen it, but otherwise, it should be totally fine!

  4. Made this exactly as written. Only tweak was to use a nonstick cake pan. (We tried parchment paper, but it stuck to the parchment paper.)awesome recipe!

  5. So I decided to make a double recipe so I could freeze some, and I don’t have cake pans so I gressed up flat pans with vegan margerine. I put them in for only 10 minutes bc they were really thin and when I went to flip they were stuck to the pan and I had to scrape them off. Ended up being garbage which I’m sad about. Any tips for what went wrong?

    • Make sure to use a nine inch pan. If you do not have one and use something with a bigger size the batter gets thinner and will break.

      • I’ve never had that problem before! I’ve used a 13″ pan and been totally fine, as well as a large baking sheet that I spread it into a rectangle. Maybe your oven is running a little hot and it’s getting overbaked?

    • Next time use parchment or make sure that your pans are really greased! Others have had that issue before and I think it’s a pan thing. I’ll update the instructions to include the parchment tip!

  6. Since I found your recipe, it has been a favorite of my husband and two grown children who all have Celiac disease. I was soaking my quinoa and couldn’t make the pizza that night, and by the next day there was a foam in the bowl. I searched the Internet and found recommendations that it be soaked 24 hours to remove the outer shell that has that sharp taste that a previous commentator said they didn’t like. I went ahead and used it and it was by far the best tasting crust yet! Try soaking the quinoa 24 hours to see what s difference it makes.

  7. Hello! I’m excited to try this out! I have quinoa flour already do you know how much I could use in place of the soaked quinoa?

  8. I love this recipe! Never had any luck with cauliflower crust so this is a lifesaver 🙂 What do you think about making the crust, topping the pizza and then freezing? I’d like to have a bunch of these as “frozen pizzas” ready to go

  9. I’ve made this a bunch of times for groups of people and everybody is always obsessed. Such a fun activity to do with people!

  10. I made this last night. truth be told, I was very skeptical I even made two small pizzas for my kids – just in case they wouldn’t like this one. I was pleasantly surprised when I served it and everyone – and I include my pickiest child – LOVED this pizza! It was gone before I could even take a photo. The two extra pizzas I made, nobody ate them! haha… now I know!! Thank you!!

    • This is the BEST review I could ask for!!! I’m so happy they all enjoyed it and now you have a healthy pizza to serve to your kids 🙂

  11. I made this tonight – WOW. Absolutely life changing. The BEST low carb pizza base I have ever made. This will be on rotation here from now on. Thank you SO MUCH for the recipe!

  12. I’ve made this recipe MANY times, and have alway soaked the quinoa for the recommended amount of hours. If I’m in a hurry (tonight!), how will soaking the quinoa for only an hour or so effect the crust?

  13. This looks awesome! However, I am vegan. Can I make this without the first cheese? Or do you have a good substitute?

    Thank you for sharing!

  14. Can I omit the oil? I cannot have oils of any kind so wondering if it would change it at all without or if I can substitute something else
    Thanks for your reply

  15. I fixed your quinoa pizza crust tonight…..absolutely delicious pizza. Will definitely do this again.

  16. This was amazing! Thx a lot for this recipe! It turned out super cranchy! I will definitely be making this again!

  17. So good! I added garlic powder, dried basil and oregano to the mix. I made two small crusts so I can make something during the week. Thanks Alyssa!

  18. Hi 🙂 I wanted to try this recipe, looks amazing! But I cant digest oil well… do u use it in the recipe as a binder? Can I substitute with chia or flax eggs? Thanks in advance for your answer. 🙂

  19. Hello! This looks wonderful! Do I store the quinoa in the refrigerator during the 6-8 hour soak? Thanks!

  20. Hi Alyssa, question on how long you can soak the quinoa. I understand 6-8 hours with rinsing or overnight works, but what if you soak the quinoa and change the water often enough to sprout the quinoa? The volume would about triple, so would that affect how much to use for a crust? As sprouted quinoa has more nutritional value, would there be any drawbacks to letting it sprout first? Thanks!

    • I haven’t tested it that way, so I’m not entirely sure! I’d say give it a shot and see how it goes 🙂 I don’t see why there would be any drawbacks to sprouting!

  21. Hi, have you made this with a ‘white sauce’ like an herbed olive oil? I can’t have tomatoes and am looking for a tasty, simple homemade gluten free crust to try out. Thanks ????

  22. […] credit for this crust comes from another blogger and you can take a look at her original recipe on her blog.  I did adjust her recipe to make it serve two people.  I tried to cook my first attempt on a […]

  23. Do you have the Nutrition facts but in grams? I need to know the amount of carbs grams to see if my diabetic dad can eat this! By the way, it looks amazing <3

  24. Amazing!!!without cooking quinoa first! I’m yet in love!
    I will soak quinoa tomorrow morning and pizza dinner!!!! I wanna try to make it!!!
    Thanks for sharing

  25. What the heck??? This was really good. Definitely needs to be thin. I cooked mine on pizza stone. Funny how the wet blended quinoa smells yeasty like real dough!

  26. This recipe has changed my pizza life! Goodbye cauliflower crusts and othe gluten free options. This turned out perfectly the first time and I can’t wait to make it again. I added some Italian seasoning to the crust but otherwise followed exactly. Thank you!

  27. Hi Alyssa,
    Once I soak the quinoa (at room temp), can I refrigerate it and use it later? Or should I cook the crust, then put it in the refrigerator? Sometimes I can’t eat when I expected I would.

  28. […] Going on a bulk? This superfood is full of protein, and has a neutral enough flavour to replace white flour. Check out a simple recipe here. […]

  29. […] SUGGESTED RECIPE: Ultimate Quinoa pizza crust by Simplyquinoa […]

  30. […] desired toppings! Whole Pizza: Cal: 611, Pro: 35, Carb: 32, Fat: 39, Fiber: 4 Adapted From: https://www.simplyquinoa.com/ultimate-quinoa-pizza-crust/ Healthy Breakfast […]

  31. […] it into a batter!  I learned that you can use quinoa in this way from the blog Simply Quinoa. Her quinoa pizza crust recipe is delicious and made using a similar process.  I decided to play around and see if I could […]

  32. I am addicted to this pizza crust. This is my 5th time making it in a month. The only issue I had was my Vitamix was chugging hard to now I put 1/2 the quinoa with the water, blend, then add the rest of the quinoa and blend again. Works great for me.

    • Thanks for the tip!! I think a smaller blender jar helps 🙂 But so happy you’ve been enjoying it!!

  33. Hi Alyssa! I was wondering if the pizza would be too thick if I made it in an 8″ pan? Please let me know your thoughts, can’t wait to try this over the weekend! 🙂

  34. I made this crust. The consistency is good. I cooked it longer than the recipe said and that made it crispy. However, the taste of the crust was lacking. I feel like it might have been better if it had more herbs in the dough. Maybe.

    • That doesn’t seem to be pulling correctly! 1/2 the crust total calories would be about 400 calories with no toppings. Updating now!

  35. I have soaked the quinoa up to 14 hours and it is still hard. When I put in blender with other ingredients it is too hard to turn into dough. I tried cooking it first, but I think it was too wet because the top and bottom cooked but the middle stayed gooey. Is it supposed to remain gooey in the middle?

    • Hi Di – you definitely don’t want to cook the quinoa first because that will end up too wet. I’m not sure why your quinoa didn’t get soft… It does take a little while in the blender, but if it’s soaked, it should blend right up. I’d say try to soak it in more water next time! Or use hot water 🙂

  36. […] to use the frozen gluten free crust at Trader Joe’s. When I plan ahead a little more, I also love this easy quinoa crust recipe from Simply Quinoa. (I usually double the quinoa crust recipe to make enough for my family of […]

  37. […] to use the frozen gluten free crust at Trader Joe’s. When I plan ahead a little more, I also love this easy quinoa crust recipe from Simply Quinoa. (I usually double the quinoa crust recipe to make enough for my family of […]

  38. […] to combine my 30 Day Challenge bake with our family pizza night. I chose a pizza crust recipe from Simply Quinoa.  I was excited about this recipe because of the ingredients.  There are only four ingredients […]

  39. Hi! I was wondering if it’s possible to get the crust by frying it in a pan or if it has to be necessarily baked?
    It’s just that I don’t have that kind of baking thing you used to give the circle shape to it

  40. I make this almost weekly, so I wanted to leave a comment. It is incredible!

    I always quadruple it and make 2 big crusts in 9×13 pans. One is for supper (and always gives leftovers – it is so filling!) and then I freeze the other before adding toppings.

    Freezing this crust is great. I bake it on both sides, cool it, then freeze it. When ready to use, I have added the toppings both to thawed and frozen crusts. If using frozen then I just bake it a little longer with the toppings.

    This is a FANTASTIC recipe and makes it great for easy meals in the week when you have a crust ready to go in the freezer.

  41. […] some baking powder, water, olive oil, and spices of your choice. The idea for this recipe came from this post, and all I did was add some spices into the crust. I’ve always loved a good herb dough pizza […]

  42. This looks wonderful. Do you think it would hold in the fridge or be freezable once it’s made ( talking about plain crust).

  43. This is surprisingly good for a a gf crust! I can’t wait to share it with a friend who doesn’t tolerate gluten. Many thanks!

  44. […] to use the frozen gluten free crust at Trader Joe’s. When I plan ahead a little more, I also love this easy quinoa crust recipe from Simply Quinoa. (I usually double the quinoa crust recipe to make enough for my family of […]

  45. Made this last night. My old liquidiser struggled with the quinoa water etc blend so I used my nutri ninja and got a smooth batter. I used a sheet of reusable non stick liner and had no problems with sticking. Half topped with mozzarella for my husband and half with vegan cheese for me and it was super yummy. If anyone is interested I froze the base with the pizza sauce on it and it cooks perfectly when defrosted so I was really happy. This is going to be a regular now… thanks so much ????

  46. Alyssa! Thank you! I love this recipe. I have used this base to get creative.

    For an Ethiopian traditional injera bread inspired recipe, I use half white half black quinoa and I use ghee instead of olive oil.
    I have also tried the black/white quinoa “pizza” with olive oil and za’atar blend on top for a delicious bread.
    I tried this recipe a couple of times, but what makes a huge difference is sprouting the quinoa after soaking, using ghee instead of olive oil and aerating the mix in the vitamix. This makes for a fluffy pizza plus the grain is at its max nutritional potential.

  47. […] your own. We’ve tested several recipes and know that making the crust can be a hassle, but this Quinoa Pizza Crust recipe from Simply Quinoa is much easier and still delicious. With just five ingredients and a […]

  48. Love love love this pizza crust! ???? I’m wondering if you’ve ever had it as leftovers? Or cold? I was thinking about making a little ones for my son’s lunch box where he can add sauce and cheese to the top. THanks for this recipe I get pretty excited when I can incorporate quinoa into things and I love my pizza!!!

    • Yes to the leftovers!!! I eat it as leftovers all the time — either cold or I freeze them and heat it up in the toaster oven. So delicious!!

  49. My friend and I were so excited to try out this super simple recipe of yours, and we LOVED it! We loaded our pizza up with marinara, cheese, mushrooms, spinach, zucchini, squash, ham, and more… it was so tasty. We actually only soaked the quinoa in water for about 1 hour and it turned out pretty good! We also only baked it for 15 minutes and then and additional 10 minutes with the toppings. Thank you for sharing!

  50. “Rubbish pizza,” said my 3yr old grandee. The soaked quinoa refused to soften and took so long to blend. Should I not have stored the dry q…… in the fridge for weeks ? Or use the processor next time ?

  51. Hi! I was wondering…the 3/4 cups of quinoa are of the dry quinoa or the soaked quinoa? (Soaked quinoa takes up much more space).

    Did you try freezing the dough once it was cooked? Would you recommend freezing it before of after cooking?

    • 3/4 cup dry and then it’s soaked. I think freezing after it’s cooked is best 🙂 I have one in my freezer right now and it’s awesome!

  52. This looks amazing!
    Just one question- (hopefully its no a duplicate question) can i just cook the quinoa according to package directions which only takes 15 min and add to blender as opposed to letting it soak for hours then blending?
    Thanks! I look forward to making this recipe this week.

    • Unfortunately no since the texture is going to be off. It needs to be soaked and then blended in order for the crust to work!

  53. Hi. This is such a great concept that I will be using often. I made the minis in the muffin tin. The inside was soft, like polenta. Wondering if that’s the way it’s supposed to be.

    • Did you flip the minis? I’d say next time, flip them out onto a baking sheet and finish them there so they crisp up!

  54. OMG! I think I may actually make it on a low Fodmap, gluten free, diabetic diet after all! For the past few months I have had issues… big issues… digesting anything seems nearly impossible, think of sandpaper dragging through your system. (shudder)

    3 weeks ago I finally got in to see a specialist and he put me on a low fodmap diet. I am also diabetic. Try eating almost no carbs, no legumes, gluten free and minimal fruit, add in that I live in a remote area and whammo – I think I’m going to have to eat cardboard for the rest of my life. Pizza is a thing of the past along with all my other bread-based favourites.

    I have been trying different gluten free bread-like recipes and overall I have to say that disappointment reigns. I admit I was skeptical to try this recipe. Wanting to have something resembling pizza was the motivator. I also had everything needed in the cupboard already, so I didn’t have to buy anything fancy or order online for ingredients.I also have the good old reliable eggs as a backup plan.

    The crust I followed to the letter. The toppings evolved into meat lovers with gouda cheese, The result – This one gets a do-over!

    Kudos to you!

    Let me know if you would like a picture

    • I absolutely LOVE this! Thank you for sharing and I’m thrilled you enjoyed it 🙂 Definitely share a picture! You can upload it to social media and tag me! xo

    • The soaking helps it soften up so it’s easier to blend and will get that nice smooth consistency you’re looking for!

  55. Tried this crust last Saturday and it came out super delicious and crunchy!!! We prefer a thin crust rather than a deep pan pizza, so this crust was perfect! My only let-down was that the baking paper stuck to the base and it was so difficult to take it off!!! I needed to take away some of the crust 🙁 Re size of the pan, will surely try a larger one and perhaps I will try to us non stick olive oil spray instead of the baking paper…
    Thanks 😉

    • Others have had an issue with it sticking to the parchment paper, but I’ve never experienced that before! I would definitely suggest spraying the paper next time around, but I’m still very glad you enjoyed it! 🙂

  56. This is a great recipe! I doubled it and made 2 crusts. One for me and one for my husband. It came out perfectly, and held up with no problem to really hearty toppings. I think next time I might add some garlic and oregano to the crust so it has more of its own flavor. This couldn’t be an easier dish to put together! Thanks for the awesome recipe!

    • Monica,

      I added garlic powder, dried onion flakes and Italian seasoning. It was amazing. I am in the process of making it again. But last time after baking it, my crust wasn’t as crunchy as I like it. So after adding my homemade sauce, canadian bacon and goat cheese and baking it a little more to melt the cheese, I put it on a flat nonstick skillet. That made my crust crunchy just the way I like it.

  57. […] I cannot take the credit for the creation of this wholegrain base, which was created by Alyssa from simplyquinoa.com, but I sure can dress it up with style. I blend all the crust ingredients in my Nutribullet until a […]

  58. […] quinoa flour recipes, which require yeast and time for the dough to rise. This recipe from Simply Quinoa makes use of run-of-the-mill quinoa, not a speciality flour, to return collectively […]

    • Hey Tammy if you haven’t tried this yet, I just wanted to let you know that I froze mine. I was going out of town in a hurry. I had had my quinoa soaking so I threw it together and as soon as it was cool, I wrapped it in the parchment and threw it in a freezer bag being sure to get all the air out. I grabbed it out a week later and made my pizza! It was amazing!

      Hope that helps!

  59. This pizza crust is amazing!! Nice thin crispy crust and took little time to make and cook. I have tried coconut flour recipes and quinoa is definitely the better choice.

  60. I’m sorry if you have answered this question in the comments and I have missed it. Can I use an immersion blender instead? I also have a hand mixer so maybe once I blend it I can mix it? Thanks!

    • I honestly haven’t tried, but I’m not sure it would work. I don’t know if you can get the right consistency. I think it’s worth a shot though!

  61. […] to combine my 30 Day Challenge bake with our family pizza night. I chose a pizza crust recipe from Simply Quinoa.  I was excited about this recipe because of the ingredients.  There are only four ingredients […]

  62. I’ve never commented on a good blog before, but I have to say THANK YOU! I’ve tried different recipes that have turned into failed dinners. I caved to the Bb Mills gluten free for a while as a compromise. But I am so happy I didn’t quit searching for a clean, egg-free, gluten-free crust and finally found yours. My family loved it tonight for dinner! I used parchment paper on a cookie sheet and I tripled the recipe to accommodate hungry kids. I also added 2 TBSP of olive oil in when I was blending it. It’s great! Didn’t stick, nice and crispy, and it tastes great. Topped it with freshly grated Parmesan, fresh basil, fresh tomatoes and garlic.

    • I’m SO happy that you all liked it! It’s one of my favorites too and goes perfect with all sorts of toppings! Hopefully it will become part of your regular dinner rotation now 🙂 xo

  63. We love this recipe! So quick, ridiculously easy and delicious.

    I poured it a little thinner into 2 cake tins and it worked so well as a wrap!!
    Reheats well too so I must make a bigger batch.

    Was wondering if they would freeze well?

    Thanks so much!

    • That is SUCH a great idea! Totally going to try that next time I make this 🙂 And yes, I do think it would! Although I’ve never tried it honestly…it never lasts that long for me!

  64. […] Kvinoapitsapohjaan otettu mallia täältä. […]

    • You could soak it in boiling water for like an hour or two when you get and that will probably work. It really does need to be soaked though so that you are able to blend it and get a smooth consistency.

  65. […] Recipe Remake: The Ultimate Quinoa Pizza Crust […]

  66. I made it yesterday and it was amazing! I also used a slightly larger, about 11 in pan, so I had to take it out of the over earlier because the edges were beginning to burn. I was planning to make a GF pizza crust for a while now but all those cauliflower-based recipes looked like a lot of hassle… I love your recipe since it’s no effort at all!

    • So glad you enjoyed it! And yes, I like baking it on a larger pan too — I find it crisps up eve more!

  67. I just made the quinoa crust and even though the outer edge of it was nice and crispy, the middle was very soggy and wouldn’t hold together at all. Where did I go wrong?

    • I had the very same problem. Tonight was my 1st time making this Pizza and I was super excited, but after baking 15 minutes, flipping and baking a other 15 minutes, I went to the final step with sauce, cheese and 15 more minutes and my dough was not cooked through. Very disappointing. I’m not sure if it’s my oven, which is fairly new or if I should spread thinner in a bigger pan. I will try again and hope for better results.

      • if that’s the case then I would definitely try to spread it thinner on a larger pan. There are a variety of reasons why it might not have cooked the same way for you – baking at different altitudes, oven temps, and even making sure that before you put the quinoa into your blender after rinsing it that you have gotten all the water to drain off. More water means the dough will take longer to bake. Let me know how it goes next time!

    • Hmmm haven’t had that problem yet. I’m thinking it might not have been spread thin enough. Did you flip it? And is your oven calibrated to the correct temperature? You could also try baking it longer or flip it onto a baking sheet instead of back into the cake pan so that the air circulates more evenly. Let me know!

  68. […] are all about classic foods remade with a healthy twist. A perfect dish to bring to a […]

  69. Hi, i made this last night and it was delicious!! after reading the comments I decided to make it on a bigger pan. thank you so much for this great recipe! i added dried oregano, basil and onion powder to the batter. I topped mine with hummus instead of pizza sauce, added sauted veggies and chicken topped with Diaya cheese! yum!!!!

    • that sounds absolutely AMAZING! And yes, agree with the bigger pan. I’ve started doing that too and love how crispy it gets!

  70. […] who managed to add quinoa seeds to it in order to try and turn it into more of a healthy dish. The quinoa pizza crust could be easily prepared by following these […]

  71. hi. before i try this recipe, i’d like to make sure i understand the directions. after we soak the quinoa and rinse, do we put just the quinoa, baking powder, and oil into the blender or do we put water in the blender, too. otherwise, how will the combination turn into a batter. please walk us through the directions part step by step in detail. thanks.

    • Hi Steve — you put the quinoa, baking powder, oil, salt and 1/4 cup of water into the blender. I’ve updated the directions to be more specific, so hopefully that helps! Let us know what you think 🙂

  72. Am going to have to try this! I love making extra dough ahead of time flattening and freezing so I can just pull it out, top it, throw it in the oven and bam done! I’m going to have to try that with this pizza dough! I’m excited! Thank you!

  73. […] First we brought you the sweet potato pizza base and now there is a new kid on the gluten-free pizza base block. Meet the quinoa pizza base. […]

  74. […] it’s comforting, perfectly sweet and packed with nutrition. For dinner, I’d have to go with my Quinoa Pizza; I’m an Italian girl at heart and really miss a good slice of pizza! And for a sweet treat, I’d […]

  75. OK I have my pizza crust in the oven as I type. Being Passover this week, and not allowed to have any leavening, I am giving this a go !!! I sure hope it beats the Matzo Cracker Pizza in the microwave !!! I tripled the recipe and poured into a large 14 inch or so diameter pan… The batter was super creamy and white by the time I finished with it…. See how we go up here !!! First ever Quinoa Pizza Crust for Passover !!!

  76. […] Four ingredients, plus whatever toppings you want! Recipe here. […]

  77. Can’t wait to try this. I’ve found one – ONE – gluten-free, vegan recipe for pizza crust that works for us. Fingers crossed I get to add another to our rotation!

  78. This is an excellent GF option. I have tried making a crust out of cauliflower, eggs, and cheese which was good but this recipe is better I think. This one reminds me more of an actual pizza crust. I wouldn’t change a thing about this recipe. Thank you so much for sharing this:)

  79. I made this a couple of nights ago and my family and I really liked it. I used cooling racks to flip it which worked really well. The crust was a bit thick for us so next time I will use a bigger pan. The taste and texture are great and it reheats well. After blending it, I stirred in 1 tsp Italian seasoning blend. Super tasty! Thanks for this recipe! I shared it with my sisters and mother.

    • So glad you liked it, Susan! The cooling rack is a great idea and bet it made it even crispier. Excited to hear about the variations you try next! xo

  80. thank you so much!! I love how easy this pizza crust is, and how tasty it is too! we do pizza night weekly here, and you’ve totally saved it for our gluten-intolerant bellies!

    • Wonderful to hear! Check out my new post that includes a spinach version of this crust – it’s so delicious 🙂

  81. […] Here is the recipe I followed (originally found here): […]

  82. […] for me, this is usually my go-to junk food. Or hangover food haha! There are great cauliflower or quinoa healthier versions which clean up the crust, but they’re still quite dairy heavy (and if […]

  83. […] and I know my willpower is not strong enough to order a pizza and only have one slice, so I found a recipe for quinoa crust […]

    • Hi Lisa – I haven’t tried with cooked quinoa or quinoa flour. I don’t think cooked quinoa will work unless you use a lot more. I will do a test with quinoa flour at some point and let you know! xo

      • I’m anxious to see if it can be made with cooked or partially cooked quinoa. Also, would be nice to know if it can be frozen, as I would prepare a dozen at a time! Thanks

        • I do think that it could be frozen, but I would freeze it after it has been fully cooked. Then thaw it and bake it for another 10 minutes or so. I will keep you all posted about the cooked quinoa version, but that is definitely going to take some experimenting. Enjoy!

          • It’s on my list to try! I have to fuss around with the proportions a bunch, but we might be able to get it to work!

  84. I soaked 3/4 cup Inca Red quinoa in 2 cups water in the fridge for 10 hours. I rinsed and tried to blend with my stick immersion blender. Some seeds released the “tail” but most stayed hard. Now trying to cook seeds on stove with new water before trying to blend again. Hungry kids want pizza! I sure hope this works.

  85. […] massa de pizza, que a base fosse de quinoa. Toca de procurar e não demorei muito a encontrar uma receita de logo me cativou. Como já disse aqui pelo blog, não sou particular fã do sabor da quinoa. Gosto de a misturar com […]

  86. […] Ultimate Quinoa Pizza by Simply Quinoa  […]

  87. While I liked the concept of the recipe and I’ve cooked extensively with quinoa, I found your instructions lacking. Specifically- soak overnight in fridge or room temperature, covered or uncovered? Should quinoa kernels plump up/open through soaking? Pictures of this stage would also help. Tried it and the crust was an unsatisfying consistency and seems to have upset my, and my son’s, stomach. In cases of unique recipes pictures and descriptions of the unusual part is better than final product and discussion of what you put on top. We all know what a pizza looks like. Thank you.

    • I agree, I tried this last night after soaking quinoa in a 1/4 cup of water for 6 hrs… it didn’t work out and was terrible. Then today, I only read in the comments that a person should be soaking in much more water and that after rinsing, the 1/4 cup should be added in then. Can some adjustments be made to the actual recipe so we can get this right the first time around? I’ll be trying again today and hope to get a picture perfect this time around 🙂

  88. Is the 1T of olive oil used for the pan supposed to come out of the 2T of olive oil specified for the crust? That is, should the 2T of olive oil be marked as divided use, and one T of it used for the pan, the other T in the dough? Or does the entire 2T go into the dough and you actually need a third T for the pan?

      • Sorry about that – it’s divided: 1 in the crust 1 for the pan. But I’ve actually had great results with just 1 in the crust and spraying the pan with cooking spray instead! Will update the recipe now 🙂

  89. […] successfully tried a cauliflower pizza recipe, pray tell your secret. I adapted this recipe from simply quinoa and it was a hit. All I did differently was spread my batter thinner because I wanted the edges to […]

  90. […] Today, I am thankful for the blender that I do not have.  Or at least, I’m thankful for the days when I did have a blender to use.  Tonight, I thought I would try to make a quinoa pizza crust that I saw found from Simply Quinoa. […]

  91. […] The Ultimate Quinoa Pizza – Simply Quinoa […]

  92. Hi Alyssa

    I am making 4 pizzas tomorrow for guests coming round…is it possible to pre prepare these pizza bases the day before or a few hours before, then add the toppings for the final bake, or will the base dry?

    Alternatively, can you make the base, add the toppings then place immediately in the freezer ready to do the final bake from frozen?

    I presume if you pre make the base and add the toppings a few hours before the final bake (for when the guests are ready to eat) it will make the pizza soggy?!

    Basically, do you have a prep recommendation for cooking these in bulk, or is it best to simply make them from scratch for the moment you need them? Am I going to spend 45 minutes running in and out of the kitchen making the pizzas whilst my guests wait I guess is my question 🙂

    Absolutely FANTASTIC recipe by the way! We’ve had 3 successes with them so far…

    Hopefully the 4 topping choices will go down well!!
    1) Pesto + Mushroom
    2) Butternut Squash + Chorizo
    3) Caramelised Onions + Goats Cheese
    4) Parma Ham + Mozzarella

      • I ended up making them all on the day…couldn’t risk them going wrong!

        Would still love an answer from Alyssa re my original post! Running in and out of the kitchen while you have guests isn’t great! 🙂

        • Hi there! For some reason I’m not seeing your original question – would you mind leaving it again as a reply to this comment? Thanks!!

  93. […] it’s comforting, perfectly sweet and packed with nutrition. For dinner, I’d have to go with my Quinoa Pizza; I’m an Italian girl at heart and really miss a good slice of pizza! And for a sweet treat, I’d […]

  94. […] Four ingredients, plus whatever toppings you want! Recipe here. […]

  95. […] Four ingredients, plus whatever toppings you want! Recipe here. […]

  96. So I tried this with all that toasted quinoa flour I have sitting in my pantry. Had to add more water and cooking time greatly reduced. It was a thin crust but not bad.

  97. 27 5-Ingredient Dinners That Are Actually Healthy | Woman Blog | Fashion | Make up | Health | Fitness says:

    […] Four ingredients, plus whatever toppings you want! Recipe here. […]

  98. […] Four ingredients, plus whatever toppings you want! Recipe here. […]

  99. […] 4 ingredients, plus whatever toppings you want! Recipe here. […]

  100. […] 4 ingredients, plus whatever toppings you want! Recipe here. […]

  101. […] 4 ingredients, plus whatever toppings you want! Recipe here. […]

  102. […] ingredients, plus whatever toppings you want! Recipe here […]

    • Because the Quinoa needs to soak for 6-8 hours. If you read, you can set it to soak before work and thereby greatly reduce the actual prep time to about 10-15 mins.

  103. […] for me, this is usually my go-to junk food. Or hangover food haha! There are great cauliflower or quinoa healthier versions which clean up the crust, but they’re still quite dairy heavy (and if […]

  104. I made this last night. Soaked quinoa in the fridge overnight then rinsed again and drained. Processed in the Nutribullet. I used a large roasting tray and made sure that the wax paper went all the way to the edges. Wax paper shiny side up and I oiled it really well.

    Recipe worked a treat. I used a spatula to spread the batter quite thinly on the tray because I wanted a really thin crispy crust. It came out to about 10-11 inches. It baked perfectly 15 mins each side. I got the crust and the chewy center. I used a large plate to help flip it, since it was turning out so well and I didn’t want to risk it breaking.

    I will have to get used to the very slight quinoa taste but as non-traditional pizza goes this was pretty impressive. I just ate the leftovers for lunch :D.

    I’ll definitely experiment with this batter to see how many other things I can make from it. Perhaps some cinnamon, coconut and raisin breads on the way.

  105. […] Quite possibly the easiest homemade gluten-free crust on the planet — just toss the five ingredients into a blender, pour into a pan, and bake. Get the recipe. […]

  106. […] This is the recipe for the crust: https://www.simplyquinoa.com/ultimate-quinoa-pizza-crust/ […]

  107. […] I followed her recipe exactly, so if you were looking to try this, click here! […]

  108. We made this tonight for dinner. My husband is normally a picky eater and the word “delicious” actually came out of his mouth!! We are seriously considering making this again tomorrow….. Thank you for posting the recipe, we are excited to make your other recipes too!!

  109. I always struggle with the base sticking. Even if I line it the base sticks to the lining and then when I try to peel the lining away from the base it takes the crust of the base off. Do you have any tips as I love this base.

  110. Could you double / triple the recipe and cook it in the bottom of a 9×12? Has anyone tried that? I’ve got five kids and a 9″ pizza will be gone in approximately 60 seconds.

    • Read the previous posts, someone increased the recipe and used a 9×14 pan. Others doubled the recipe for a family.

  111. Gluten-free comfort food: Pizza, pancakes, cupcakes and more delectable treats | Gluten Free Web says:

    […] Ultimate quinoa pizza crust: Pizza is one of the most popular comfort foods around, but for far too long it’s been off-limits to anyone on a gluten-free diet. Enter quinoa, which makes a surprisingly excellent pizza crust and offers the added benefit of being packed with protein and fiber. This recipe requires a bit of forethought as the quinoa has to be soaked for 6-8 hours (or overnight) but after that it’s as easy as blending the quinoa with water, baking powder, salt and olive oil and then baking it in a cake pan. All that’s left is to add sauce, cheese and your favorite toppings. […]

  112. Fantastic Pizza base Alyssa, second toooo nothing.
    I will never have anything else from now and ever.
    I have just put some quinoa on soak and will make some thin small bases for my girls breakfast. instead of toasting bread she will toast your amazing recipe.
    Thanks heaps

  113. […] Directions:1. Preheat oven to 425 degrees F. Line a 9″ cake pan with parchment paper and drizzle 1 TBSP of oil in the center, spread around with your hands until evenly coated and set pan aside.2. Thoroughly rinse quinoa, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.3. Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10-15 minutes until browned and edges are crispy.4. Top with sauce, cheese and any other toppings you’d like and bake for 12-15 minutes until cheese has melted and starts to brown.Serve immediately!Source:https://www.simplyquinoa.com/ultimate-quinoa-pizza-crust/ […]

  114. […] simplyquinoa.com – Get the recipe […]

  115. This gluten-free pizza crust is made using QUINOA and couldnt be easier to put together. Just throw all the ingredients in a blender, give it a whirl and youre done! - Gluten Free Recipes and Food says:

    […] simplyquinoa.com – Get the recipe […]

  116. […] upon the idea of making a pizza crust out of quinoa. I saw some recipes that just called for soaking the grain to soften it. Some were completely raw, and others called for additional flours. In the end, I […]

  117. I left my quinoa soaking for over 8 hours today, drained, rinsed, and put into a food processor with the other ingredients… and it’s very gritty. Liquid-y, but still has lots of grits in it, is this right?

  118. What (if anything) am I doing wrong? The quinoa has now been soaking exactly 8 hours and it’s still hard, just like in the beginning. It has expanded somewhat but surely I cannot throw it into the blender like that? How is the texture supposed to be like after soaking please?

  119. Hi…can I just check, do you simply soak the quinoa then blend it straight away, or cook it after soaking then blend? Thanks

  120. Just made this tonight and WOW…I mean WOW!! I doubled the recipe oiled my parchment paper well and used the bottom piece to my broiler pan that I cook bacon on. It fed mom and dad and my 4 and 5 year old with 4 pieces left over for lunch tomorrow. This is genius! We are working our way toward grain free and thinking nutrient dense food…and this is a perfect addition to our weekly meals that my Kids loved, loved, loved! Thank you more than you will ever know thank you!

  121. I tried making this pizza and I was disappointed. Probably because I misread the recipe and put the whole two tablespoons of olive oil into the batter. It came out very thick and chewy./rubbery. I shall get it right next time and add a slightly bit more baking powder and a bit larger pan.

  122. […] successfully tried a cauliflower pizza recipe, pray tell your secret. I adapted this recipe from simply quinoa and it was a hit. All I did differently was spread my batter thinner because I wanted the edges to […]

  123. I made this last night and it tasted amazing. The base stuck to the parchment paper when cooking so it try it again with foil and see if that sticks less. Love this recipe and it is the closest thing to a ‘genuine’ pizza. Thank you x x

  124. Hi. I’ve made this crust twice now and every time it sticks to the bottom of the pan- like, really sticks 🙁 It still tastes great but requires a little (okay, a lot) of scraping! I would really like to make this more presentable for friends (I don’t care how it looks because it tastes so yummy, but would love to serve up a neat pizza!). Any ideas? Thank you.

    • hi Viv mine did this too, what did you lay the pizza on. I used parchment but plan on trying silver foil next time with more grease

      • Hi Elizabeth. I actually made them again yesterday and they turned out great! I used parchment paper and oil, as described in the recipe, but this time I made the parchment paper large enough to cover the sides of the pan too. Then I added some of the mix to the center of the pan and on a flat surface gave it a gentle shake- but was careful that the mix did not reach the side of the pan (to hopefully prevent it from spreading over and under the paper as it expanded and cooked). This worked really well and the base came out cooked, crisp, and whole! Thanks for your reply and good luck with your next trial.

  125. Alyssa: could you modify the recipe above to include how much water to soak the quinoa in? Perhaps how you did it in your recipe for the Buffalo Pizza Bites? I soaked my recipe in 1/4 cups of water and, yea, it didn’t turn out. Drained it and started over with 2 cups of water and worked perfectly. 🙂

  126. Just thought I’d put a slight mod on here in a comment. Still trying to perfect the perfect recipe ;-)) So what I did was add about an 1/8 teaspoon of baking SODA and an extra dash of baking POWDER to what Alyssa called for. Also we’ve been using a flavored olive oil that we haven’t quite used up yet from an Xmas gift so that’s an additional mod not really worth mentioning, but the citrus olive oil gives it a nice fragrance and flavor when the recipe is complete. Also, was originally making it the prescribed 9-inch baking pan but it comes out a little thick for our liking, so this morning, I put it in a 9×13 oblong baking dish and spread it out so it’s a bit thinner. Hopefully this will make it a bit less “doughy” tasting and crispier… and from the looks of things, I think we accomplished that result. Will let y’all know later when I finish it. This is going to be an app for the big game

    • Oh, and THIS particular attempt above is using one FULL cup of quinoa instead of 3/4 cup so all the ingredients used are 25% more just to mention….

      • Nice! My attempt did not rise at all, I like the idea of adding baking soda and a bit more baking powder, thanks for sharing!

  127. I tried this and the crust turned out gritty. Do you have any idea what I might have done wrong? I don’t imagine it was your recipe since you had so many successes.

  128. This looks amazing! Will the crust hold up in the freezer to make on another night? Need something for those busy, busy nights!

  129. Has anyone tried this recipe with quinoa flour? If so, how much flour is equal to 3/4 cup whole quinoa? Have some flour I wanna use up!

    • I’m baked it with equal parts quinoa flour just now. It browned beautifully in the first 12 min bake time. Did not flip it over as per instructions because it was already plenty browned on both sides. Just added sauce and toppings (cooked veggies, nitrate free pepperoni, grated parm, grated mozz), seasoned with lots of oregano, crushed red pepper, black pepper and a sprinkling of garlic powder along the outer crust. Baked an additional 5 minutes to melt my toppings. It was good! The crust carries the toppings perfectly. The texture is slightly grainy, and naturally tastes of quinoa. I would consider baking it on a traditional pizza pan so that I could spread it thinner (I like a thin crust). And I do wish it had a chewier texture! But given the simplicity of ingredients and prep, I think it’s a very good pizza dough worth trying. I’d post a pic if only I knew how!

      • Sounds good Maria. I was wondering what the texture of the base was. I prefer a thinner base too. Will certainly give this a try and also season the base with herbs and garlic. Can’t have too much garlic as far as I’m concerned! 🙂

      • Thank you so much for sharing! I actually have that on my list to start working on – this has given me a great head start 🙂 xo

  130. I would have never thought to make a quinoa pizza crust. This is such a great idea! I’ll definitely be making this.

    • Yay! Hope that you do 🙂 Please stop back and let us know how it turns out! I’m making it for dinner tonight!

  131. This is very cool! My husband I love quinoa, but never thought of making pizza crust with it. Now I really want to try this. Thanks for recreating it and bring it up again. 🙂

    • Thanks for stopping by, Shinee! Would love to hear what y’all think of the recipe. It’s such a basic crust that it can really handle any sort of toppings! I’m thinking about a kale ceasar version for tonight 🙂

  132. Oh, happy us, I mentioned I would make one earlier today, next weekend probably! Lovely, I make my own ratatouillushntopping, sort of this and sort of that, lovely! Got a huge white cabbage and a red one. I like to chip away and whizz them up, they are great with nearly anything!

  133. Making this tonight for my birthday dinner! I haven’t had a good gluten-free pizza that wasn’t also dairy-free and potato-free for so long. Can’t wait!

  134. Can’t wait to try this!
    My question is, should quinoa be rinsed before cooking or do you rinse after cooking?

  135. Yeah, people eat with their eyes. This pizza makes me hungry just looking at it. Can’t wait to try it soon.

      • I just made your quinoa pizza crust with this awesome pizza with tomatoes, fresh mozzarella and basil. I love it! I haven’t eaten “real” pizza for so long. I posted this on my FB page. Katrina Scott Smith and Baking and Boys! Thank you!

        • I can’t believed I missed this photo. Kristina it’s AMAZING! Thank you so much for sharing 🙂 I’m certainly going to be sharing this out on my social channels. xo!

          • And now, tonight, I made this delicious Organic BBQ Chicken Artichoke Pizza with this amazing quinoa crust. I love it and am so happy!

          • You’re awesome! I love that you’re enjoying the pizza so much 🙂 Keep on sending me your creations my friend! xo

  136. Excellent… next time you make this, lay down SLICED beefsteak tomatoes instead of tomato sauce AFTER you put some chopped garlic and S&P onto the crust as the first ingredients… YUM – O

      • Oh, this one’s a keeper, girl… going in the weekly rotation, for sure… we had this last night… we actually split this one-pizza recipe for three people as an appetizer and barely ate the quinoa cheesy chicken casserole (my own recipe) I had made for dinner, as the app pretty much filled us up (just a third of the pizza)… incredible!!!

  137. O gosh…I have so many “old” recipes on my blog I need to re-photograph now! One day!
    The crust is beautiful! LOVE it…love pizza 😉

    • You and me both, my friend. I just try not to think about it 😉 Thanks for the love on the pizza, hope you try it soon! xx Alyssa

      • Hi ! I have tried to make this pizza a few times and for some reason it always sticks! I used parchment paper and oil and still sticks. I don’t know what else I could do! Please help!!

        • Hi there! Have you tried non-stick spray? I would suggest doing parchment and making sure the entire pan is covered and then spraying the parchment with cooking spray. I’ve honestly never had an issue with it sticking, so I think this should do it!


5 Secrets to Cooking with Quinoa

New tips for making ultra-delicious quinoa dishes!

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