A few weeks ago one of my healthy-food-loving friends tagged me in a link on Facebook to a Cooking Light video for quinoa pizza crust and asked what I thought of it. I’ve done the labor-intensive cauliflower crust pizza with good results, but had never considered quinoa an option.
Intrigued, I opened the link and had to try it. The original recipe uses a 9” round pan and looked to produce a crust thicker than my preference, so the first time I followed the recipe, but used a 10” cast iron skillet. It wasn’t thin enough, so next time, I upped the amount of quinoa to a cup and did the round free-form on parchment over a pizza stone, resulting in a bigger and thinner crust that gets perfectly crisp. You could do it the same way on a parchment-lined baking sheet.
The outcome is a nicely-thin 11-12 inch pizza, just right as a full meal for two or a lighter meal for three. You’ll have to plan ahead a bit because the quinoa needs a good eight hours or more soaking time (I start the soaking in the morning before leaving for work), but once that’s done, the recipe is quick and incredibly easy. Sometimes I add flavor-enhancers like nutritional yeast, garlic powder, and/or dried oregano before whirring the batter up in the food processor, but it’s good without as well.
Having recently come across and made some recipes for vegan, nut-based cheeses, a few vegan quinoa crust pizzas have come out of my kitchen and that’s the kind of frequent pizza eating I can get behind. Regardless of whether you use conventional toppings, go gourmet, or do a vegan pie, you’ll like this recipe and it just happens to be gluten-free.
It’s not going to 100% replace the authentic yeast-risen, flour laden, carb bombs I so love, but this protein and fiber filled version has us eating homemade pizza more often and more pizza is always a good thing! Enjoy!
A quick mention on the quinoa—any color works. I first made a white quinoa crust, after that used red quinoa and then got all excited when I saw multi-colored quinoa at Trader Joe’s cuz I knew it would make a pretty crust.
Quinoa Crust Pizza
1 cup uncooked quinoa (any color)
1/3 cup water
1 ¼ teaspoon baking powder
½ teaspoon salt
1 tablespoon nutritional yeast (optional, but gives a bit of a cheesy taste)
½ teaspoon garlic powder (optional)
½ teaspoon dried oregano (optional)
Place quinoa in a bowl and add enough water to cover it. Cover bowl with a tea towel or paper towel and let soak at least 8 hours.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray paper with cooking spray.
Drain quinoa and rinse thoroughly (rinsing removes any bitter taste from the quinoa).
In the bowl of a food processor place quinoa, 1/3 cup water, baking powder, salt, and if using, nutritional yeast, garlic powder and oregano.
Run the food processor for several minutes (2-3), stopping to scrape the sides down a few times, until you have a smooth batter.
Pour batter onto parchment and, using a spatula, form the batter into an 11-12 inch round. Bake for 15 minutes, remove pan from oven and invert the crust onto baking sheet and peel off parchment. Return to oven for about 5 more minutes.
Remove from oven and add toppings of your choice (you may want to turn the original top side of the crust up, it will be prettier). Return to oven for 5-7 minutes until desired level of doneness/crispness. You can turn your oven to broil the last minute or two, but watch it carefully if you do.
Remove from oven and cut into wedges. Serves 2-3.