Quinoa Pizza Crust
Updated Feb 15, 2021, Published Sep 01, 2015
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This simple, allergy-friendly pizza crust that only takes five ingredients to make is the most popular recipe on my blog. It’s crispy, yet still slightly chewy, and holds up to all your favorite toppings.
Quinoa Pizza Crust
Ingredients
- ¾ cup quinoa
- 2¼ cups water, divided use
- 3 tablespoons extra-virgin olive oil, divided use
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Soak the quinoa in 2 cups of water for at least 6 hours or overnight.
- Preheat the oven to 425ºF. Line a 9-inch cake pan with parchment paper and drizzle 1 tablespoon of oil in the center. Spread it around with your hands until evenly coated and set the pan aside.
- Thoroughly rinse the soaked quinoa, then add to a blender. Add the remaining ¼ cup water, 2 tablespoons olive oil, baking powder, and salt. Blend on high until smooth. It should resemble a thick pancake batter. Pour the batter into the prepared pan and bake for 15 minutes. Remove and flip onto a baking sheet. Return to the oven and bake for another 10-15 minutes until browned and crispy at the edges.
- Top with any toppings you’d like and bake for 12-15 minutes. Cool for a few minutes before slicing and serving.
Notes
This pizza crust can be made ahead and reheated in the oven at 300ºF for 10-15 minutes.
Nutrition
Calories: 421kcalCarbohydrates: 41gProtein: 9gFat: 24gSaturated Fat: 3gSodium: 599mgPotassium: 459mgFiber: 4gCalcium: 82mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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