Quinoa crust pizza, with whole quinoa plus 5 easy ingredients and no soaking required, makes the ultimate plant-based pizza that's naturally gluten-free.
- 1 cup of uncooked quinoa
- 1 tsp. baking powder
- 1 tsp. oregano
- ½ tsp. garlic powder
- ½ tsp. salt
- 1 tsp. agave syrup or another liquid sweetener
- 1/3 cup of water
- Preheat the oven to 4250 F. (2200 C.). Layout your pizza pan (or stone) or baking tray and line with a fresh piece of parchment paper.
- Rinse the quinoa in a small-mesh strainer over the faucet and gather the rest of the ingredients.
- Place the quinoa, baking powder, oregano, garlic powder, salt, agave syrup, and water into a food processor or blender.
- Process the crust mix at a slow speed. Increase processor speed as the quinoa begins to breaks down. Be sure to scrape the sides and bottom to pick up any overlooked bits of quinoa.
- Once the crust is smooth, pour it onto the parchment paper and spread it evenly into the desired shape (circle, square, rectangle).
- Place the crust in the oven and bake it for 15 minutes until the crust begins to firm up and brown slightly.
- While the crust bakes, grab another sheet of parchment paper and a light cutting board, baking sheet, or something flat that will fit over the crust.
- Remove the crust from the oven, lay the fresh parchment paper and board over the top, grab each side of the pizza pan, and flip everything over.
- Remove the pizza pan and set it aside, and peel the original parchment paper away from the crust.
- Slide the flipped crust back onto the pizza pan and return it to the oven.
- Bake for an additional 5-10 minutes.
- The nutritional information is for the crust only. Any topping suggestions for recipes you can find here at AMDK are all plant-based, oil-free, and low fat.
- Be sure to rinse the quinoa to remove any bitter flavor.
- Our original recipe flavors the crust with oregano, garlic powder, salt, and agave syrup. You can get creative with the herbs and spices. You can also add nutritional yeast for a more savory, cheesy flavor.
- Quinoa pizza crust freezes well. Wrap it in plastic wrap or a larger freezer bag. It will keep for up to 3 months. Thaw it by placing it in the oven at 4250 F. (2200 C.) for about 10 minutes. Add toppings and bake as usual.
- Category: Main Courses
- Cuisine: plant-based
Keywords: quinoa crust pizza