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Life Changing 5-Ingredient Quinoa Pizza Crust

Author - Alyssa Rimmer

5-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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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.

If 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!

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.

This thin crust pizza is made with only 5 INGREDIENTS, is gluten-free, vegan and made in your blender!

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, your 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.

EASY. PEASY.

5-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!)

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!?

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

Latest 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!

simply-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!

quinoa-pizza-crust
4.43 from 26 votes
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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!

Course Main Course
Cuisine American, Italian
Keyword healthy pizza
Prep Time 10 minutes
Cook Time 45 minutes
Soak 6 hours
Total Time 6 hours 55 minutes
Servings 2 Servings
Calories 359 kcal
Author Alyssa Rimmer

Ingredients

  • for the crust:
  • 3/4 cup quinoa covered by 1" of water and soaked for 6 - 8 hours (or overnight)
  • 1/4 cup water
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • optional toppings:
  • 1/2 cup tomato sauce
  • 1 cup shredded goat cheese
  • Fresh herbs
  • Red pepper flakes

Instructions

  1. Soak the quinoa in water, covering it by at least 1", for 6 - 8 hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove, let cool for a few minutes in the pan, transfer cutting board and slice.
  7. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!
Nutrition Facts
The Ultimate Quinoa Pizza Crust
Amount Per Serving (1 pizza)
Calories 359 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Sodium 587mg 24%
Potassium 459mg 13%
Total Carbohydrates 41g 14%
Dietary Fiber 4g 16%
Protein 9g 18%
Calcium 7.3%
Iron 16.2%
* Percent Daily Values are based on a 2000 calorie diet.


Other Quinoa Pizza Crust recipes you might enjoy:

The Best Gluten-Free Pizza (yeasted)

Multigrain Gluten-Free Pizza (yeasted)

Gluten-Free Quinoa Pizza with Cashew Ricotta (yeasted)

 

 

Want more quinoa dinner recipes?
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5-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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  1. 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

  2. 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

  3. 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!

  4. 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!

  5. 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.
    Thanks!

  6. 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.

  7. 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! 🙂

  8. 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.

  9. 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 🙂

  10. 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
    Thanks!

  11. 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.

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

  13. 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!

  14. 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 😁

  15. 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.

  16. 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!!!

  17. 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!

  18. “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 ?

  19. 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!

  20. 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.
    Nicole

  21. 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.

  22. 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

  23. 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! 🙂

  24. 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.

    • 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!

  25. 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.

  26. 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!

  27. 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

  28. 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!

  29. 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!

  30. 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!

  31. 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!!!!

  32. 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 🙂

  33. 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!

  34. 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 !!!

  35. 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!

  36. 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:)

  37. 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

  38. 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!

    • 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!

  39. 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.

  40. 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 🙂

  41. 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?

  42. 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! 🙂

  43. 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.

    • 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.

  44. 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.

  45. 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!!

  46. 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.

  47. 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.

  48. […] 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. […]

  49. 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

  50. […] 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:http://www.simplyquinoa.com/ultimate-quinoa-pizza-crust/ […]

  51. 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?

  52. 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?

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

  54. 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!

  55. 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.

  56. […] 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 […]

  57. 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

  58. 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.

  59. 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. 🙂

  60. 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!

  61. 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.

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

  63. 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! 🙂

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

  65. 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 🙂

  66. 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!

  67. 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!

      • 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!

  68. 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!!!

  69. 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 😉

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