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How To Make Quinoa Pizza Crust

1 · Mar 22, 2022 · Lindsey Johnson · 21 Comments

Quinoa is awesome. It’s packed with plant-based protein and is naturally gluten-free and super healthy. The problem is that it often tastes ‘super healthy’ so the kids won’t go near it.

Enter the quinoa pizza crust. Best pizza ever. No lie.

The dough requires only 3 ingredients (quinoa, salt, water) and is amazingly simple to make. It does involve a little planning ahead (there’s overnight soaking), but other than that, it’s even easier than making pancakes.

Quinoa Pizza Crust | HelloGlow.coI’ve been gluten-free for four years and have been making my old favorite gluten-free crust from scratch using a tried and true recipe. And I love that recipe!

But I was ready to try something new; something easier. Something that was a bit more sturdy and didn’t have so many ingredients. When I recently came across a recipe for a completely gluten-free quinoa pizza crust that looked promising my interest was immediately piqued!

Quinoa Pizza Crust | HelloGlow.coThe quinoa is soaked overnight in water, then drained and rinsed. It goes into a blender with a little more fresh water, some salt, and if you want, herbs and garlic.

Quinoa Pizza Crust | HelloGlow.coEverything is pureed until smooth, then it goes into a preheated cast-iron skillet or cake pan that’s been coated with olive oil. In about 20 minutes, the crust is ready for toppings and in about 10 more, it’s on your plate. So much easier than the other recipe I have been using!

Quinoa Pizza Crust | HelloGlow.coThe best part is that the texture is more like pizza crust made from wheat flour. It gets nice and crispy around the edges. It’s chewy.

And it really stands up to being piled high with toppings! I am officially in love with this crust. I’ve also used it cut into wedges as a flatbread to have with hummus. My mind is swirling with possibilities!

Quinoa Pizza Crust | HelloGlow.coOh, how I love the flavors of Mediterranean food! All the garlic and herbs. Mmm!

When I make homemade pizza, I load it up with all of my favorites—artichoke hearts, sun-dried tomatoes and olives. But this is just a suggestion. Use whatever you like best. It’s great for a traditional Margherita pizza or any pizza you’d like to dream up.

Mediterranean Pizza with Gluten-Free Quinoa Pizza Crust

Lindsey Johnson
An easy gluten-free pizza crust that is made from quinoa and water.
Print Recipe Pin Recipe
Course main
Servings 2 -4

Ingredients
  

  • 1 1/2 cups quinoa soaked overnight in water
  • 1/2 cup water
  • 1 teaspoon dried Italian herb blend
  • 1/2 to 1 teaspoon sea salt
  • 1/4 teaspoon granulated garlic
  • freshly ground black pepper
  • 2-4 Tablespoons extra virgin olive oil for pan(s)
See also
Masala Lentil Salad with Cumin Roasted Carrots

Toppings:

  • 1-2 teaspoons olive oil
  • 1/2 large onion thinly sliced
  • 2-3 garlic cloves roughly chopped
  • 1/4 cup thinly sliced red bell pepper
  • 1/4 cup julienned sun-dried tomatoes
  • 1 cup organic baby spinach
  • 1/4 to 1/2 cup artichoke hearts roughly chopped
  • 1/2 cup kalamata olives pitted and cut in half
  • 1/4 cup pine nuts
  • cheese optional - feta, shavings of Parmigiano-Reggiano, mozzarella, etc.

Instructions
 

  • For crust - Preheat oven to 450 degrees F. Have a 10-inch cast-iron skillet or two 8-inch cake pans nearby.
  • Drain the soaked quinoa in a fine mesh sieve. Rinse well with fresh water. Place quinoa in a blender with the 1/2 cup water, dried herbs, garlic, salt and pepper. Puree until smooth, scraping down the sides of the blender as needed. The batter should be thick, but still pourable. (Kind of like pancake batter.) Set aside until oven is hot enough.
  • Place the skillet or cake pans into the hot oven and let heat for about 5 minutes. Remove from oven and add the olive oil. Carefully tilt pan to cover with the oil. (Use 2 tablespoons of oil per pan.) Immediately pour the quinoa batter into the pan and place in the oven. Let bake for 15 minutes.
  • Remove the pan from the oven and carefully turn the crust over. Place back in oven and bake for an additional 10-15 minutes, or until set. (The 8-inch crusts will be a little thinner and will take less time to cook through.)
  • Add the desired toppings to the crust and place back into the oven for 5-10 minutes or until the toppings have heated through. Remove from oven and let cool slightly before cutting into wedges. Serve warm or at room temperature.

Notes

-The crust is a little oily after it's been baked. I just pat it down with paper towels to remove the excess. Don't be tempted to skimp on the oil. The first time I made it, it stuck to the pan terribly.-Recipe source: For Life!-Yields: One 10-inch or two 8-inch pizzas
Tried this recipe?Let us know how it was!
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Reader Interactions

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  1. rae says

    February 22, 2014 at 8:03 pm

    this is such a genius idea. i already bookmarked this post! i have never made a pizza from scratch but why not start with this exact recipe?

    rae of lovefromberlin

    Reply
  2. Monique @ Ambitious Kitchen says

    February 25, 2014 at 1:12 am

    OMG just pinned this – amazing and I can’t wait to try it!

    Reply
  3. Kristina says

    February 25, 2014 at 9:00 am

    How much water do you use to soak the quinoa in overnight??

    Reply
    • Lindsey Johnson says

      February 25, 2014 at 7:01 pm

      Hi Kristina! Great question! I usually just do enough to cover it by about 1-2 inches. It doesn’t soak up a ton of water, but enough that you want to make sure you cover it pretty well.

      Reply
  4. Prash @ YummilyYours says

    February 26, 2014 at 4:29 pm

    Oooo… I love what you have done with the crust. I have a different instant version up on my blog if you would like to check it out 🙂

    Reply
  5. LN says

    March 3, 2014 at 12:40 pm

    This looks great!! Do you think you could bake it instead? I have bad luck with trying to use skillets for pancakes, tortillas, etc. thanks 🙂

    Reply
    • Lindsey Johnson says

      March 5, 2014 at 9:49 pm

      It’s not cooked on the stovetop – you do bake it. If you don’t want to use a skillet, use a cake pan instead.

      Reply
      • LN says

        March 7, 2014 at 10:07 pm

        Duh!! Yes i see that now, thank you for clarifying!! This recipe is amazing. My omnivorous hubby even loved it! I love how easy and clean this recipe is.. Thank you 🙂

        Reply
        • Lindsey Johnson says

          March 8, 2014 at 9:56 pm

          No worries! 🙂 So glad you liked it!

          Reply
  6. jaime @ seasonalveghead says

    March 5, 2014 at 2:24 pm

    I can’t wait to try this!! That crust looks incredible, and I love any reason to use my cast iron skillet!

    Reply
  7. Geraldine says

    March 6, 2014 at 1:36 am

    Wow – your pictures are lovely. I’ve had a hard time with quinoa – trying to get it just right has been a struggle – but this looks great – adding this to my “must try” file.

    Reply
    • Lindsey Johnson says

      March 7, 2014 at 7:39 pm

      Thank you for the compliments, Geraldine! Let me know how you like it! It’s become my go-to “junk” food. 🙂

      Reply
  8. Jen says

    March 13, 2014 at 12:46 pm

    5 stars
    Hi – I just had to stop back here and say THANK YOU for this recipe! I made it last night and also just had leftovers for lunch. Unbelievably delicious, and so easy! I’ve already shared it with some friends. 🙂

    Reply
    • gerbermom says

      March 17, 2014 at 11:50 pm

      Yay! That’s so great to hear – I’m glad you enjoyed it!

      Reply
    • Lindsey Johnson says

      March 18, 2014 at 8:15 pm

      Woohoo! So happy you enjoyed it!

      Reply
  9. Lea says

    July 11, 2014 at 4:15 am

    Hi! I only have 3/4 cup of quinoa. Will it be ok to substitute the rest with buckwheat, or quinoa flakes perhaps?

    Reply
  10. Jayna says

    July 18, 2014 at 7:48 am

    This looks great! Have you tried using quinoa that has been cooked on the stovetop instead of soaked overnight? I have some leftovers from breakfast I may try using for dinner. Just curious.

    Reply
    • Lindsey Johnson says

      July 18, 2014 at 8:45 pm

      I have tried that. You can put it into the blender with enough water. It’s a little different texture, but still works. I’m not 100% sure on the proportions, so you’ll have to experiment to see. Hope that helps!

      Reply
  11. Melissa says

    June 19, 2015 at 1:41 pm

    Hi there, I was wondering if you had any idea if I could make the crust ahead of time and then freeze it so it could be re-heated in the oven?

    Reply
  12. Vanessa says

    February 29, 2016 at 7:56 pm

    Sadly, this was a total disaster for me. It didn’t look remotely like a crust. Such a cool idea though!

    Reply
  13. Vanessa says

    March 7, 2016 at 2:32 pm

    4 stars
    Second time around it was PERFECT! I had cooked the quinoa beforehand last time, that was my mistake. Great recipe!

    Reply

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