5-Ingredient Quinoa Pizza Crust (Vegan, Primal, Gluten-Free) | Oatmeal with a Fork

5-Ingredient Quinoa Pizza Crust (Vegan, Primal, Gluten-Free)

Quinoa pizza crust has been on my list of recipes to blog about for literally years now.

I’ve made variations a time or two in the past, only to be disappointed by the bitterness of the quinoa, texture, or major pan ‘stickage’.

All is different now.

With just a few tweaks, nips, and tucks, this recipe has gone from being a good, gluten-free base, to being a fabulous substitute for anyone with allergies or the inclination to be a bit healthier.

Easy Quinoa Pizza Crust | Almonds & Avocados
17 Apr 2012 ... This Quinoa Pizza Crust recipe is easy to make and extremely healthy. Who
knew pizza could be delicious and good for you, too?!

Though I adore my Zucchini Pizza Crust and, in particular, Personal Pan Cauliflower Crust, there’s always room for pizza variations. Since eating the same food over and over leaves me more vulnerable to develop an allergy to it, it is nice to have multiple alternatives for my favorite meals.

Obviously, this recipe is made with quinoa, so if you’re not a fan of the seed, you may want to consider another healthy variation. If you’re like me, however, and love quinoa, then I truly believe you’ll adore it like this!

This pizza is soft, yet sturdy, with crunchy edges and a filling bite. It is a terrific and EASY stand-in for any wheat-laden variety, and it packs a substantial protein punch!

5-Ingredient Quinoa Pizza Crust (Vegan, Gluten-Free)

Prep time

8 hours

Cook time

30 mins

Total time

8 hours 30 mins

Author: Lauren Goslin

Serves: 6 slices


  • ¾ c. quinoa, rinsed and drained
  • ¼ c. water
  • ½ t. sea salt
  • 1 t. baking powder
  • 1 T. oil (I've used both coconut and olive with great results. Be sure the coconut oil is melted if you choose to use it.)


Quinoa-Flax Seed Pizza Dough Recipe | SparkRecipes
When choosing a pizza dough, it's often a battle of nutrition versus taste. ... If you
can't find quinoa flour, make your own by grinding whole quinoa in a clean ...

  1. Rinse the quinoa VERY WELL.
  2. Place the rinsed quinoa in a bowl and cover it with water (about one inch above where the quinoa sits).
  3. Let the quinoa soak overnight (at least eight hours).
  4. Preheat the oven to 425 degrees.
  5. Drain and RINSE the quinoa VERY WELL again.
  6. Place the drained and rinsed quinoa into a food processor along with the water, salt, and baking powder.
  7. Process the mix for about two minutes until it is smooth in consistency.
  8. Line an 8- or 9-inch cake pan with parchment paper. (I just place the cake pan on top of the parchment paper, draw an outline of it, cut it out, and place it into the cake pan.)
  9. Pour the oil into the pan atop the parchment paper.
  10. Pour the batter into the cake pan atop the oil, smoothing it out evenly.
  11. Bake the crust for 15 minutes.
  12. Carefully flip the crust over, and bake it for another five minutes.
  13. Top the pizza as desired.
  14. Bake the pizza for another 5-10 minutes until your toppings have cooked through.
  15. Cool, cut, and serve!


Nutrition facts are based on using coconut oil. Weight Watchers points (new system): 2

Nutrition Information

Serving size: ⅙ of recipe Calories: 94 Fat: 3.5 g Saturated fat: 2.1 g Unsaturated fat: 1.4 g Trans fat: 0 g Carbohydrates: 13.2 g Sugar: 0 g Sodium: 158 mg Fiber: 1.4 g Protein: 2.8 g Cholesterol: 0 mg


Adapted from this recipe

I’m not allergic to cheese, thankfully, so I use a part-skim mozzarella and parmesan combination, but if you have allergies or are vegan, you could top this with any number of vegetables or alternative cheeses. A sprinkling of nutritional yeast is also delicious!

Whatever variation you make, I am certain that you will LOVE this!

What is your favorite way to top a pizza?

I’m a fan of using caramelized onions, sautéed arugula, and crumbled goat cheese together. SO good!

Shared with: Allergy-Free Wednesday

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        • Hi Lauren. I made two crusts. Each one was a double recipe, because it’s a delicate and sticky dough (like all gluten-free crusts as far as I know) and the extra dough made it much easier for me to get it patted and rolled out to the proper size. My husband and I liked the chewy yet crunchy crust that resulted. It had a strong quinoa flavor– yours perhaps didn’t after the extensive soaking and rinsing in your recipe. That was fine for me and my husband but my son found the quinoa flavor overwhelmed the topping flavor. I put too much topping on the crust considering how delicate it is, so the pizza had to be eaten with a fork. You only put a little tomato sauce and cheese on it which was wise. I put on tomato sauce, cherry bomb peppers, and leftovers from a stir-fry including fried tempeh, bell pepper chunks, snow peas, and pineapples, and topped it all with smoked Beecher’s flagship cheese. The two pizzas made a very light dinner for three. Good stuff, thanks for the recipe!
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  1. This recipe is exactly what I was looking for! I tried it out last night, but was very wary, as strange Pinterest concoctions often turn out to be Pinterest fails. I could not have been more wrong!
    After 15 minutes in the oven, the crust was totally flippable (I was worried it might not be), and ended up having a perfect crunch. It was so easy, and so delicious, I miss pizza more than anything!

    I did make one alteration – I soaked my quinoa overnight, and by the time I put it in the food processor the next day, the grains were so swollen with water that I did not need to add the extra 1/4 cup of water.

    Thanks so much for my new go-to pizza recipe!!!!

  2. Tried it tonight and LOVED it!!! My family (not eating the same way as I am) thought it smelled terrible, but it tasted great :) Kind of a polenta-texture, which I can’t have due to corn sensitivity, so I may use it as a sub for polenta in the future. I also have a tomato allergy, so I blended a jar of roasted red peppers in olive oil with roasted garlic until it was slightly chunky and added some oregano. My toppings were bland (ham and low fat mozzarella) so next time I’ll add some italian seasoning or try different toppings. I just have to think in advance about wanting pizza due to the soaking of quinoa, but I’m glad I can partake in “pizza night” with the family then it will be worth planning ahead! Thanks so much for this meal-changing recipe!

  3. I tried it again tonight!
    It turned out so authentic and crispy!!
    I topped it with tomato sauce, hummus, carrots slices, some turkey and onion, and Italian seasoning.
    The Italian seasoning really made it smell just like a regular pizza!

    Gluten Free Quinoa Crust Pizza - YouTube

    I added only 1 tsp baking powder, and baked the first side for 27 minutes, the 2nd for 15 minutes.
    I also put it in a 9″ x 9″ round Wilton cake pan. It did the trick!
    This is now a staple recipe for me, thank you so much!!! :D
    I’m curious, do you think if I baked it less on each side & took it out while it’s still sort of ‘under-baked’ if it’d be a good pita or tortilla wrap? :D
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