This 5 ingredient pizza crust made out of quinoa will change your life! It sure has changed mine! I love pizza, but try to only eat it on “special occasions” … AKA the night before a big race! That said, I enjoy this quinoa crust version ALL. THE. TIME.
Despite what you’re thinking, this is actually VERY EASY to make. I was intimidated the first time I tried it out too but all of those preconceived notions flew out the window as soon as I took my first bite.
The first time I made this I didn’t even tell my husband what the crust was made of. I put it down in front of him and watched him scarf it down. When I asked him what he thought it was, he said “uh…pizza”. He had no clue the crust was made out of quinoa. I swear he asks me to make this at least once every other week. (I told you I eat this all the time!)
The crust is made with 5 ingredients and 4 steps… well, 6 ingredients if you count the salt & pepper.
- Quinoa (uncooked): 3/4 cup soaked overnight and drained
- Baking Powder: 1/2 tsp
- Water: 1/4 cup
- Extra Virgin Olive Oil: 2 TBS
- Dried Oregano: 1 TBS
- Sea salt and generous amounts of pepper
The crust is vegan friendly, so depending on the toppings you select you have the freedom to make this a vegan, vegetarian, or meat lovers delight!
STEP 1: Combine all ingredients in food processor and pour into a round, foil lined cake pan sprayed with non-stick spray. Your batter will resemble that of pancakes. Place in oven for 15 minutes.
I use a round 9-inch cake pan to give my pizza a traditional, circular pizza shape. A round 9-inch cake pan will result in one personal pizza. I usually cook two at the same time; one for me and one for my husband and place the pans side by side in the oven. If you don’t have a round cake pan, you can use a similar sized square, rectangle, or other shape pan. If you do this, make sure not to use one too big or you will end up with super thin (and most-likely burnt) pizza crust. I’ve never tried doubling the recipe to make a large two person pizza, so if you try this you must tell me how it turns out!
STEP 2: Remove from oven. Let sit a few minutes, flip, and bake for another 12 – 15 minutes.
Your pizza crust should look more like a pizza crust when you open the oven to remove and flip after 15 minutes. After flipping your crust, you can place on a flat cookie sheet or back in the same cake pan. because I usually make two of these at the same time, I prefer to use a cookie sheet. If using a cookie sheet be sure to line with foil and spray with non-stick spray. Most importantly, make sure to let your pizza crust cool for a few minutes before you flip. DO NOT FORGET THIS! This is critical to making sure your pizza crust remains in tact!
While crust is cooking, this is a great time to chop veggies and prepare your toppings!
Step 3: Remove from oven. Add sauce, toppings, and cheese. Place back in oven for another 12 – 15 minutes.
My pizza (pictured above) is a vegetarian option. Ingredients include:
- Sauce: My Homemade Basil Pesto Make this by combining 2 cups of fresh, chopped basil, 5 TBS EVOO, ¼ cup grated Parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt
- Toppings: Tuscan Kale, Sweet Onions, Black Olives, Orange Bell Peppers, Sun-dried Tomatoes
- Cheese: Shredded Mozzarella
Not pictured: Two to three dollops of ricotta. I didn’t realize we were out until I made this recipe!
Greg’s pizza (pictured below) is made with Chicken and veggies. Ingredients include:
- Sauce: Fresh Marinara
- Toppings: Shredded Chicken, Tuscan Kale, Sweet Onions, Black Olives, Orange Bell Peppers, Homemade Basil Pesto
- Cheese: Shredded Mozzarella
Step 4: Remove from oven. Let cool a few minutes. Slice, serve, and enjoy!
You’ll know your pizza is ready when the cheese begins to bubble and brown and the edges of your veggies begin to get crispy.
BRB. Drooling over how good this looks.
See, easy peasy. 5 ingredients. 4 steps. One delicious meal!
- • 3/4 cup uncooked quinoa (soaked in water overnight or up to 6 hours) drained
- • 1/4 cup water
- • 1/2 tsp baking powder
- • 2 TBS EVOO
- • 1 TBS dried oregano
- • Sea salt to taste + generous amounts of black pepper
- • Pizza toppings & sauce of your choice!
- • Place uncooked quinoa in a bowl and fill with water. Let sit overnight or up to 6 hours. Use fine mesh strainer to drain water and place soaked quinoa in food processor
- • Pre-heat oven to 425 degrees F. Line a 9 inch round cake pan with foil and spray with non-stick spray (I prefer olive or coconut oil spray)
- • Add water, EVOO, baking powder, oregano, salt and pepper to food processor and combine all ingredients. Batter should be smooth and creamy with a consistency similar to pancake batter. Your batter will contain some whole quinoa kernels, so no need to worry!
- • Pour batter into cake pan and bake for 15 minutes.
- • After 15 minutes, remove pan from oven and let sit for a few minutes. Flip crust on opposite side and return to oven for 12 - 15 minutes until crust is golden brown and edges are crispy. Chop your veggies now!
- • Remove from oven and dress pizza crust with sauce and toppings of your choice. Bake for another 12 - 15 minutes until cheese begins to bubble and brown and the edges of your veggies begin to crisp.
- • Remove from oven and let sit to cool for a few minutes. Slice, serve, and enjoy!
- • If you're flipping your crust to a new cookie sheet don't forget to spray with non-stick spray!
- • Pre-cook any meat options placed on pizza. There is no need to pre-cook veggies.
- • Store leftovers in an airtight container for up to three days. Place in microwave to re-heat.
Even Maggie is drooling over this recipe!
