How to Make Quinoa Pizza Crust

March 11, 2015 | By | Comments (66)

quinoa-pizza-crust

I have nothing against a good ol’ fashioned pizza crust. In fact, I rarely turn down a slice of margherita. But I hate that pizza has to be reserved as a “splurge”—a weekend indulgence I don’t feel great about afterwards.

My newfound solution to these pizza crust woes: a protein- and fiber-packed quinoa crust. Not only is it a great gluten-free option, but it also makes for a more nutritious slice. After all, we’ve used quinoa in both sweet and savory tarts, and it’s the base for one of my favorite breakfast quiches. It only seemed fair to pair it with pizza!

Unlike some alternative pizza crusts, this one truly resembles the original. After soaking, quinoa combines with water in the food processor to create a pancake-like batter that bakes into a golden, chewy crust. The quinoa needs to soak overnight, so set it out this evening and enjoy pizza night tomorrow.

Quinoa Pizza Crust

Makes: One 9-inch pizza crust
Serves: 2

Ingredients:
3/4 cup uncooked quinoa
1/4 cup water, plus more for soaking quinoa
1 tsp. baking powder
1/4 tsp. salt
cooking spray

quinoa-pizza-crust
Step 1: Place the quinoa in a small bowl and cover it with water. Let the quinoa soak overnight or for at least 8 hours. Drain and thoroughly rinse the quinoa (this will prevent any bitterness in the crust). Place the quinoa, 1/4 cup water, baking powder, and salt in the bowl of a food processor. Process until a smooth batter is formed, about 2 minutes, scraping down the sides of the food processor as necessary.

quinoa-pizza-crust
Step 2: Line an 8 or 9-inch round cake pan with parchment paper (it may help to spray the pan with cooking spray first, so that the parchment sticks), and then spray the parchment paper with cooking spray. Pour the batter into the pan and smooth with a rubber spatula.

quinoa-pizza-crust
Step 3: Bake the crust for 15 minutes at 425°F. Remove the parchment paper from under the crust.

quinoa-pizza-crust
Step 4: Flip the crust over and return to the oven for 5-10 more minutes, or until golden and the edges are crispy.

quinoa-pizza-crust
Step 5: Remove from the oven and add sauce, cheese, and toppings of your choice. I topped mine with 1/4 cup low-sodium pizza sauce, 2 oz. fresh mozzarella cheese, and a handful of fresh basil leaves. Return to the oven and bake for another 10 minutes, or until the cheese is melty.

quinoa-pizza-crust
Step 6: Cut the pizza into four wedges, and enjoy!

Serving Size: 2 wedges (nutrition information is for crust only).
CALORIES 236; FAT 3.87g (sat 0.45g, mono 1.03g, poly 2.1g); PROTEIN 9g; CARB 41.46g; FIBER 4.47g; CHOL 0mg; IRON 3.18mg; SODIUM 475.41mg; CALC 199.51mg

Find 27 more quinoa recipes and learn how to make perfect quinoa every time.

Recipe adapted from Oatmeal with a Fork.

COMMENTS

  1. Toothless | Ramblings of the Culinary Addicted

    […] Quiona Pizza Crust (From Cooking Light) […]

    June 1, 2016 at 11:43 pm
  2. Quinoa Crust Pizza | Finding my Inner Chef

    […] Adapted from Cooking Light […]

    May 18, 2016 at 5:01 pm
  3. Clara

    I did made the dough and place it in the refrigerator. It turn hard, so I place it in the microwave for 30 seconds it was amazing afterwards. I have tried the recipe twice one with fresh dough and the other one with a 1 day old mix dough and I like the 1 day old better. The 1 day old gave me a crunchier quinoa in my opinion that is the way to go. But the recipe is amazing! play around with your pizza and enjoy!

    May 11, 2016 at 2:13 pm
  4. Day 91 – #NoSweets16

    […] night I finally found a plant strong pizza crust! It probably has too much sodium to be fully Engine 2 efficient, but as  a runner I am finding I […]

    April 1, 2016 at 10:03 am
  5. Zia Edwards

    Praesentium laborum. Sunt aut dignissimos illum, consequatur est duis accusamus sit, qui itaque impedit, inventore placeat, quia ex dolore saepe.

    March 23, 2016 at 3:54 am
    • chayagittl@aol.com

      REPORT THE RESPONSE FROM ZIA EDWARDS!!!!!!!!!!!!!!!!!!!!

      March 23, 2016 at 9:09 am
  6. Tobias Armstrong

    This was amazing! I have two things to worry about in life – how much I love pizza, and the fact that I need to eat gluten free. I’ve usually just suffered the consequences of eating pizza when I really want it, but now I have a way to enjoy my pizza and not have to worry about the side effects. It’s custom pizza at it’s best. Thanks for sharing!

    February 26, 2016 at 3:52 pm
  7. Gluten Free Quinoa Cheese Pizza | Gluten Free Athlete

    […] I got this crust recipe from the cooking lite website here. […]

    January 24, 2016 at 7:51 am
  8. Heather

    Can this be made ahead and stored?

    December 30, 2015 at 2:36 pm
  9. Gina

    CAn these crusts be made ahead of time. Like a day before.

    November 14, 2015 at 11:50 am
  10. Sheila S.

    So exciting to find a gluten free pizza receipe that has been tested & I know will work for me. Thank you.
    .

    November 14, 2015 at 9:53 am
  11. Quamar Floyd

    Molestias dolor iure vel autem enim saepe officia nisi laborum. Excepturi quidem ut iure et doloremque.

    November 8, 2015 at 10:46 am

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