Looking for a gluten-free pizza crust? Did you know that it is possible to make pizza crust with quinoa? This gluten-free pizza crust is soft yet sturdy, with crunchy edges, and is a healthy alternative to wheat crust pizza. In addition, this gluten-free pizza crust is low-carb, full of protein, and very filling because it is rich in fiber and makes you feel fuller for longer!
Pizza is something that almost everyone likes. It allows for infinite flavors and combinations of many ingredients together. A traditional pizza is considered junk food and not friendly to our health. But what if you could turn pizza to be healthy and gluten-free? As we know now that this is possible with quinoa, a grain known for its multiple health benefits. Just choose the ingredients well to stuff a pizza crust, and you’ll have a healthy lunch, dinner, or snack. Furthermore, pizza crust made from quinoa is gluten-free, ideal for those who are intolerant to gluten.
There are many different ways to use quinoa. You can use it in salad or instead of rice. However, my favorite way is to make a gluten-free pizza crust, and I believe you will adore it too! But if you are not a fan of the quinoa seed, you may want to consider another healthy variation of pizza crust, like a Pumpkin Crust Pizza, it’s also gluten-free and tastes so good!
Table of Contents
INGREDIENTS FOR GLUTEN-FREE PIZZA CRUST RECIPE
- Quinoa: I used raw uncooked quinoa seeds for this recipe, but any variety will work, though white quinoa offers the more traditional pizza color and flavor.
- Water: It helps mix the quinoa in the blender.
- Baking Powder: I add a little baking powder to add some air bubbles and softness to the crust.
- Sea salt: A touch of salt helps bring out all the flavors in this gluten-free quinoa pizza crust!
- Olive oil: It helps with the flavor.
HOW TO MAKE GLUTEN-FREE PIZZA CRUST WITH QUINOA
Here are a few simple steps to make this healthy and gluten-free pizza crust with quinoa:
- First, soak the quinoa for at least 6 hours. This will allow the quinoa to soften enough to facilitate blending, and create a smooth batter.
- Next, rinse the quinoa in the cold tap running water.
- Put all the ingredients in the blender and blend until completely smooth. Then pour the batter into the prepared baking sheet and smooth it with a spatula.
- Bake the pizza crust for about 10-15 minutes, then turn it over and bake for another 10-15 minutes at 220ºC/430ºF.
- The final step is to cover your pizza with your desired toppings, place it back in the oven and let the cheese melt. Cut your pizza and serve!
TIPS FOR MAKING GLUTEN-FREE PIZZA CRUST RECIPE
- Soak the quinoa for at least 6 hours. Soaking make the quinoa softer and easier to blend.
- Rinse the quinoa very well after soaking. This helps remove the bitter taste of the quinoa. Be sure to use a small mesh strainer. You don’t want to run it down the sink.
- Use parchment paper or a nonstick baking sheet. It’s the easiest way to flip the crust. Also, some baking sheets stick quinoa batter so much and will break the crust when you want to separate it.
- Don’t overbake. Baking time will depend on your oven, what baking sheet are you using, and how thick your pizza is. If you see that the edges start browning, then that’s the time to turn the crust. Bear in mind that you’ll be popping it back into the oven once you pile the sauce and pizza toppings on. This means that the crust will continue to bake and brown on the bottom and edges.
CAN I FREEZE THIS GLUTEN-FREE PIZZA CRUST?
Yes, you can definitely freeze gluten-free quinoa pizza crust. Bake until step 4 (no toppings), cool and wrap it in plastic wrap or a larger freezer bag and freeze for up to 3 months. When you want to eat it, thaw it by placing it in the oven at 4250 F. (2200 C.) for about 10 minutes. Remove from the oven, add your favorite toppings, put it back in the oven and bake as usual.
TOPPING SUGGESTIONS FOR GLUTEN-FREE PIZZA
Need some inspiration for your pizza topping? Here are some of my favorite combinations:
- Tomato sauce, cheese, fresh basil.
- Tomato sauce, cheese, caramelized onion, egg, bacon.
- Green pesto, cheese, spinach, tomato confit.
- Tomato sauce, cheese, sliced red onion, sautéed mushrooms.
Gluten-Free Pizza Crust
Equipment
- Blender
- Silicone Spatula
- Parchment paper
- Baking Sheet
- Bowl
Ingredients
- 1 cup (180 g/6.3 oz) raw quinoa*
- ⅓ cup water*
- ½ tsp baking powder
- ½ tsp teaspoon of salt
- 1 tbsp olive oil
Instructions
- Start by soaking the quinoa. Place the 1 cup (180 g/6.3 oz) raw quinoa* in a bowl or a jar, cover it with at least 2cm of filtered water and soak for 6 hours. This will allow the quinoa to soften enough to facilitate blending and create a smooth batter.
- Preheat the oven to 430℉/220ºC. Line a baking sheet with NON-STICK parchment paper or use a non-stick baking sheet (you can use a pizza pan, a 23 cm round cake pan, or a rectangular pan). Brush with oil.
- Rinse the soaked quinoa well and place in a blender. Add ⅓ cup water*, ½ tsp baking powder, ½ tsp teaspoon of salt and 1 tbsp olive oil. Beat on high speed until smooth and creamy. The batter should resemble a thick pancake batter.
- Pour the batter into the prepared baking sheet. Spread into an even layer, about 3mm thick.
- Bake for 10-15 minutes, until the crust begins to firm up and brown slightly. Then remove it from the oven, turn it over and remove the parchment paper from the top, if using.
- Return the crust to the oven and bake for another 10 to 15 minutes, until it starts to brown and the edges are crispy.
- Remove the crust from the oven and cover it with your desired toppings. Place it back in the oven and bake for another 10 minutes or until the cheese melts.
- Remove the pizza and cool for a few minutes on the baking sheet. Transfer to a cutting board and slice. Serve immediately!
