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The BEST Quinoa Pizza Crust

This is truly the best ever quinoa pizza crust recipe! This crust is naturally vegan, gluten-free, and uses just 5 ingredients.

If you love pizza, you're going to LOVE this gluten-free pizza crust – it's crispy, thin, easy to make, and holds up to any of your favorite toppings!

I don't think I've ever met someone who doesn't love pizza. But as someone who's gluten-free, making your own pizza at home can be a little tricky. Gluten is essential to *traditional* stretchy, pliable pizza dough. So what do you do without gluten?

The BEST Quinoa Pizza Crust

You turn to quinoa. Quinoa can be used in so many different ways, and one of my favorite ways is pizza.

This quinoa pizza crust is:

  • gluten-free
  • 5-ingredients
  • vegan
  • yeast-free
  • freezer-friendly
  • kid-approved

And it's crazy simple to make!

Collage of four images to make quinoa pizza crust in a blender and in a cake pan

How to Make Quinoa Pizza

There are just a few simple steps to making this gluten-free pizza crust. First, we have to soak our quinoa. Soaking the quinoa will allow it to soften enough so that it's easy to blend and creates a smooth batter.

Next, we'll have to rinse the quinoa and add all our ingredients to our blender.

These are the ingredients you need for this recipe:

  • Quinoa: you'll want uncooked quinoa for this recipe – any variety will work, but white gives you the most “traditional” pizza color and taste.
  • Water: this is just used to help blend the quinoa. I've also used hummus to make it higher protein!
  • Baking powder: I add a little baking powder to add some air bubbles, but you can skip it if you want.
  • Sea salt: a touch of salt helps heighten all the flavors of the crust and pizza!
  • Olive Oil: and olive oil is used just to give the pizza a bit of fat (which I think helps the flavor). If you're oil-free, you can skip it!

Once you've got all your ingredients in the blender, blend it up until it's completely smooth. Then pour your patter onto your prepared pan and smooth it over with your spatula.

Bake the pizza crust for about 15 minutes, then flip it over and bake another 10 – 15 minutes.

Final step: top your pizza with your desired toppings, pop it back in the oven and let everything cook/melt. Slice it up and you're ready to eat!

overhead of a whole pizza made with quinoa crust topped with tomato sauce, cheese and fresh herbs

Can I Freeze Quinoa Pizza Crust?

Yes, you can definitely freeze quinoa pizza. It's actually the most common question you'll see in the comments as lots of people like to make this ahead.

To freeze your pizza crust:

  1. Just the crust: bake it through to step 5 (no toppings) and freeze it. When you're ready to cook it, simply add your toppings, pop it in the 425ºF oven and cook it for about 15 – 18 minutes.
  2. Whole pizza: you can also bake your whole pizza and freeze it. To reheat it, simply pop it in the microwave or toaster oven until it's heated through and the cheese is melty again.

p.s. want to make multiple pizzas or one large one? This recipe can easily be doubled or more!

45 degree shot of slices of quinoa pizza crust with melted cheese, tomato sauce and fresh basil on a white speckled dinner plate

Topping Suggestions:

Need some inspo in the toppings department? Here are some of my favorite combinations:

  • Tomato sauce, cheese + fresh basil
  • Tomato sauce, sliced peppers, vegan sausage, cheese
  • Vegan pesto, cheese, spinach, artichokes
  • Tomato sauce, sliced red onions, sauteed mushrooms, finely chopped kale + cheese

But again, this quinoa pizza crust holds up to ALL your fave toppings. Trust me, I've piled these pizzas HIGH and they've still been sturdy and crispy. I can't wait to hear how you top your pizzas – let us know in the comments!

close up overhead of a slice of pizza made with quinoa crust and vegan cheese with a bite taken out on a white speckled dinner plate

More Gluten-Free Quinoa Pizza Recipes:

The BEST Quinoa Pizza Crust

4.4 from 276 votes
The best ever quinoa pizza crust is vegan, gluten-free, and just five ingredients for a crisp, savory crust for your favorite toppings.
author: Alyssa
yield: 2 Servings
overhead of a plate with six slices of pizza made with quinoa crust and melted cheese with tomato sauce topped with fresh basil and red pepper flakes
Prep: 10 minutes
Cook: 45 minutes
Soaking time:: 6 hours
Total: 6 hours 55 minutes

Ingredients
  

for the quinoa pizza crust:

optional pizza toppings:

Instructions
 

  • Start by soaking the quinoa. Cover the quinoa with at least 1" of water. Ideally, soak for 6 - 8 hours. If you're in a hurry, use very hot water and soak for at least 30 minutes.
  • Once you're ready to make the crust, preheat the oven to 425ºF. Line a baking pan with parchment paper (either rectangle or square). Spray the entire surface with cooking spray.
  • Thoroughly rinse the soaked quinoa, then add to a blender. Add the 1/4 cup of water, baking powder, salt, and olive oil. Blend on high until smooth and creamy. The batter should resemble a thick pancake batter.
  • Pour batter onto the prepared pan. Spread it out into an even layer, about 1/8" thick (again, either in a circular pan like 9" cake pan OR into a rectangle on a traditional cookie sheet).
  • Bake for 20 minutes, then remove the quinoa pizza crust, flip it directly onto the baking pan (flip and remove the parchment paper from the top side). Return the pizza to the oven baking for another 10 - 15 minutes until it's starting to brown and the edges are crispy.
  • Remove and top with sauce, cheese and any other toppings you'd like. Bake for another 12 - 15 minutes until cheese has melted.
  • Remove and 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!

Nutrition

Serving: 0.5of a pizza (no toppings) | Calories: 297kcal | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 460mg | Fiber: 4g | Vitamin A: 9IU | Calcium: 75mg | Iron: 3mg
cuisine: American, Italian
course: Main Course

Filed Under:

 

 

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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415 comments on “The BEST Quinoa Pizza Crust”

    1. I’m sorry this recipe didn’t work for you! If you try it again spray your parchment paper with some oil and cook your crust a little longer, that should prevent the sticking

    2. NEVER, NEVER GIVE UP ~ KEEP TRYING: This recipe is an amazing find! I have made so many pizza crusts in my life, and this might be my favorite ever, including real “traditional” crusts. I have a deep dish 12″ pan I have used a couple times for this recipe to make a nice thin crust. If you have the crust sticking on the parchment paper, give it another 5 minutes and check it again, that’s worked for me and loosened straight up. I’ve played (and will continue to play) with the thickness we want, so timing and quantities have been adjusted, but all have been great tasting. I’ve added hatch chili flakes, onion powder, and garlic powder. So good! I have always done at least an overnight soak after rinsing, but this time I’m trying hot water for an hour, and we’ll see how this one works in comparison. I may even try going thinner on our 16″ pan some day, after all we’re in the St. Louis area and sometimes a cracker thin crust hits the spot. Thank you so much for this recipe!

  1. Easy and delicious alternative for pizza dough. I have made twice and second time at end of blending I added Italian seasoning, garlic, onion, red Chile peppers to batter to bump up flavor for crust. This is definitely a keeper.

  2. This is a wonderful pizza crust. I added a pinch of garlic powder and about 1/4 teaspoon of dried Italian herbs, which gave it a nice flavor.

  3. Avatar photo
    Nicole Robichaux

    This is family hit in my home and now a weekly healthier treat for us. Thanks for sharing this recipe!!!

  4. Thank you for sharing, it was just not for me. There’s a weird taste to it, nothing like a regular dough. Maybe that’s the point that it won’t taste like pizza dough but my nephew will for sure know the difference and throw it in my face lol 🙁

  5. Wow this is a great recipe! I did not add oil, used a couple Tbl of chickpea flour and used cooked quinoa once and soaked for another try. Both ways turned out great. AMade personal size crusts and put them in freezer. Used some as bread replacement. It photographs great

  6. This recipe is an amazing find! I have made so many pizza crusts in my life, and this might be my favorite ever, including real “traditional” crusts. I have a deep dish 12″ pan I have used a couple times for this recipe to make a nice thin crust. If you have the crust sticking on the parchment paper, give it another 5 minutes and check it again, that’s worked for me and loosened straight up. I’ve played (and will continue to play) with the thickness we want, so timing and quantities have been adjusted, but all have been great tasting. I’ve added hatch chili flakes, onion powder, and garlic powder. So good! I have always done at least an overnight soak after rinsing, but this time I’m trying hot water for an hour, and we’ll see how this one works in comparison. I may even try going thinner on our 16″ pan some day, after all we’re in the St. Louis area and sometimes a cracker thin crust hits the spot. Thank you so much for this recipe!

  7. Quite a disaster. The batter looked wonderful till it baked 10+ minutes and was so stuck to the parchment. Paper that we just managed to salvage most of the height and flip. Luckily we tasted all the parts stuck – BITTER:( I baked the base but didn’t bother investing more time or ingredients in going all the way. That base was more inedible thsn enjoyable … I am sad because I was so excited to find a recipe that looked perfect!

    1. Soak the quinoa 24 hours, and rinse until the water runs clear. I pour the rinsed quinoa into cheesecloth and squeeze out the water. Soaking longer and rinsing will remove the bitter taste. To keep the crust from sticking to the parchment paper, don’t forget to oil ypur parchment paper. Mine has never stuck.

  8. Hi,

    Can’t wait to try this!

    Can the base be cooked quicker if done in an ooni pizza oven, or any oven at high temperature, or does it need the slow heat?

  9. OMG SO THIS BLEW MY MIND. Amazing taste, super easy, definitely my new go-to pizza recipe! Just perfect, thank you soooooo much for it!

  10. The best for sure. Just made this tonight. Used a 10 inch cast iron skillet because that is what I had. Added mozzarella circles, sauteed mushrooms, onions, peppers and grape tomatoes with some marinara sauces. It was crunchy, held up very well, and was tasty. It’s a keeper.

  11. Excellent! I love making pizza but have moved away from it in recent years because it’s a lot of flour. I was skeptical of this recipe but have made it several times now. It’s nutritious, quick, and delicious!

  12. I have never tried quinoa and love pizza but wanted a healthier way to enjoy pizza. I am wondering if I could mill quinoa into flour rather than soak them, or is rinsing required? Thank you.

    1. I don’t personally rinse my quinoa because most have been at least triple rinsed. I would suggest following this recipe as written as I haven’t personally tested it any other way 🙂

  13. Great recipe!! Delicious and nutritious!
    I made it into a fuccacia – lots of cooked vegetables on top of the crust.
    Thank u so much for the great recipe!!

  14. I thank Pinterest for leading me to your site (for pizza bites)! Then I jumped right here. I love pizza and quinoa. I am signing up for more recipes. I don’t have any allergies but I need an alternative to grains occasionally. What is the purpose of soaking? I never saw that on Ali’s site.

    1. Avatar photo
      Teagan Mosenthal

      Soaking grains helps to remove some of the naturally occurring phytic acid in the grain, which helps improve digestibility and speed cook time. I’m so glad you loved the pizza!!

      1. soaking is needful in nuts, legumes and grains to remove anti-nutrients; not just the phytic acid but also lectins & saponins 🙂 in the case of quinoa it’s mostly phytic acid saponins.

        Dr Weil advises rinsing very well, maybe 3 times with cool water before soaking as soaking first can allow the saponins to leech into the seed. Not everyone is as sensitive to the destructive nature of saponins but always wise to be vigilant.

        Also adding vit C rich foods when ingesting high phytic acid foods help balance it’s effects.

  15. Yum! So glad I came across this recipe. As a pizza lover, I love the idea of a guilt-free crust so I can eat as much pizza as I want 🙂 Plus this is way more filling than regular pizza! My boyfriend who HATES quinoa even liked it. Thank you!

  16. I’m going to try this in a cast iron pan cooked on the stove top as you would cook a tortilla because I don’t have a toaster oven and I don’t want to waste energy by using my oven. It should make the crust crispy.

  17. Amazing!!! New favorite in my house. It came out so crispy and not mushy like other crusts. I added hummus as a sauce, nutritional yeast, spinach, mushrooms, some garlic, salt, vegan Parmesan, Italian seasoning, and basil, and a drizzle of oil. Amazing!

  18. This looks great! Think it could be done with cooked quinoa instead? (I have some pre-made in the fridge right now that I’m looking to use up.) Thanks!

  19. Avatar photo
    Rachel Kocurek

    This is such an easy recipe and it’s the best homemade pizza crust I’ve had since going gluten free 10 years ago. I stir in Italian seasoning, garlic powder, and onion powder after blending. This is a sturdy crust that can really stand up to toppings.

  20. Hi Alyssa, this is a fantastic recipe! My hubby is addicted to pizza and I was looking for a more favorable option for his waistline. He used to make me bake him cauliflower crust which was OK, but full of cheese and eggs, so a no no for me. But, I wanted to capture the mouthfeel of the real pizza dough and luckily your quinoa pizza delivered just that! OMG, it is so good, even approved by him hahaha! It will be on rotation very often for sure, Thank you!

  21. A fabulous recipe for a low FODMAP eater like me – just had to substitute mozzarella for the goat cheese. Followed the crust recipe exactly, pizza was delicious. My husband who has no health issues so can eat any pizza said he would be very willing to eat this whenever I make it.

  22. I would like to try this pizza crust, but I’m not sure how to flip the crust after baking for 10 to 15 minutes. Does the parchment paper come out with it, do you turn it over with your hand? Flip it onto a plate and put it back in the pan? Sorry, just don’t understand this part, thanks.

    1. I flip it with my hands! You can check out how I do it in this video: https://www.youtube.com/watch?v=Bl_3Nlg6tac&t=69s

  23. 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!!

    1. 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 🙂

  24. 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..

    1. 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 🙂

  25. 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.

    1. 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!

  26. Avatar photo
    Christine Stoker

    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!

  27. 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?

    1. 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!

    2. 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.

      1. 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?

  28. 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.

    1. please make sure to rinse the quinoa very very well, multiple times with cool water before soaking. The bitter saponins can actually leak inside if it isn’t removed well first. Dr Weil has done the research. We want all the nasty anti-nutrients gone for sure. But You are right about soaking a long time… makes the stored starches turned to bioavailable proteins as the seed is doing it’s thing to make baby plants 🙂 Very smart to figure that out in soaking! YOU ROCK!

  29. 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?

  30. 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

  31. 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!

  32. 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!!

    1. 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 🙂

  33. 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!

  34. 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?

  35. 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!

  36. 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

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

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

  39. 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!

  40. 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. 🙂

  41. 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!

    1. 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!

  42. 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 ????

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  44. Avatar photo
    FRANCISCA YAÑEZ

    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

  45. 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

  46. Avatar photo
    Margaret Freeman

    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!

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  48. 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!

  49. Avatar photo
    Kristen Stokely

    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!

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  55. 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.

  56. 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! 🙂

  57. 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.

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

  58. 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?

    1. 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 🙂

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  62. 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!

    1. I haven’t tested it in a pan, but you could bake it in a cast iron skillet, or you can put it on a larger baking sheet and just have it be rectangular! Like this recipe: https://www.simplyquinoa.com/summer-tomato-zucchini-quinoa-pizza/

  63. 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.

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

  66. 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!

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  69. 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 ????

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  71. 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.

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  74. 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!!!

    1. 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!!

  75. 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!

  76. “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 ?

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  78. 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?

    1. 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!

  79. 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

    1. 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!

  80. 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.

    1. 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!

  81. 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

    1. 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

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

  82. Hey Alyssa – hope you are well.

    I found your recipe on this site – this guy copied one of my recipes too. But nervy – he stole your photo!

    I’ve reported it to allrecipes. Maybe you would like to contact them as well.

    Take care,

    Adrienne . http://allrecipes.com/personal-recipe/64489539/quinoa-pizza-crust/

  83. 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 😉

    1. 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! 🙂

  84. 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!

    1. 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.

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    1. 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!

  88. 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.

  89. 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!

    1. 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!

  90. Pingback: Day 3 - Gluten Free Pizza - Always Baking Company

  91. 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.

    1. 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

  92. 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!

    1. 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!

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    1. 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.

  95. Pingback: Kait’s Kitchen Ep 9 Quinoa Pizza Crust | Kait Stenzel

  96. 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!

  97. 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?

    1. 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!

    2. 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.

      1. 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!

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  99. 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!!!!

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

  100. Pingback: Foods Made with Quinoa – quinoa.expert

  101. Avatar photo
    Steve La Porta

    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.

    1. 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 🙂

  102. Avatar photo
    Brittni Johnson

    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!

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    1. I don’t have that number on hand, but you can use a tool like this: https://www.caloriecount.com/cc/recipe_analysis.php

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  108. 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 !!!

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  111. 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!

  112. 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:)

  113. 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.

    1. 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

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  115. 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!

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

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    1. 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

      1. 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

        1. 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!

          1. 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!

  122. 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.

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  126. 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.

    1. 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 🙂

  127. Quinoa Pizza Crust it’s going to be fine. Thanks for the recipe. I had a problem with the quinoa is cooked properly. For the 2 time I did it correctly. This article helped me http://www.cook-elite.com/2015/12/06/how-to-cook-quinoa-master-tips-recipes/#How-to-Cook–Recipes

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  129. 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?

      1. 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 🙂

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  133. 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

      1. 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! 🙂

        1. 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!!

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  137. 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.

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    1. 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.

  144. Pingback: Resisting temptation (& easy comfort food swaps( | feixy

  145. 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.

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  152. 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!!

  153. 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.

  154. 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.

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

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  158. 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

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  164. 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?

  165. 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?

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

  168. 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!

  169. 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.

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  171. 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

  172. 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.

    1. 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

      1. 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.

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  174. 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. 🙂

  175. 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

    1. 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….

      1. 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!

  176. 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.

  177. Avatar photo
    Jennie Gibbs Smit

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

  178. 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!

    1. 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!

      1. 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

      2. 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! 🙂

  179. Avatar photo
    The StayAtHome Chef

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

  180. 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. 🙂

    1. 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 🙂

  181. 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!

  182. 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!

      1. It was delicious! The closest thing to “glutenous” pizza I’ve had in years! Can’t wait to try more of your recipes 🙂

  183. Avatar photo
    Tracy Hankins Petz

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

    1. Check out my rinsing quinoa video 🙂 https://www.youtube.com/watch?v=PPoxNBno5Cc&list=PLVwHdFMl6IZ5bC5ByisIQ4aifM_40Be66

        1. Nope! This recipe does NOT use cooked quinoa. You have to let the quinoa soak for at least two hours so it softens up first 🙂

          1. When you say soften first, do you mean the quinoa should break open first? I soaked mine overnight and it didn’t break open.

      1. 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!

        1. 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!

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

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