Description
This recipe features the best quinoa pizza crust that is gluten-free, healthy, and easy to make. The crust uses soaked quinoa blended into a smooth batter, then baked to a crispy, golden perfection. Topped with tomato sauce, goat cheese, and fresh herbs, this nutritious pizza is a delicious alternative to traditional dough.
Ingredients
Crust Ingredients
- 3/4 cup uncooked quinoa (soaked for 6-8 hours or hot soaked for 30 minutes)
- 1/4 cup water
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Topping Ingredients
- 1/2 cup tomato sauce
- 1 cup shredded goat cheese
- Fresh herbs (such as basil, oregano, or parsley) to garnish
- Red pepper flakes to taste
Instructions
- Soak Quinoa: Cover the quinoa with at least one inch of water and soak for 6 to 8 hours. For a quicker method, soak in very hot water for at least 30 minutes to soften the quinoa.
- Preheat Oven and Prepare Pan: Preheat your oven to 425ºF. Line a baking pan (either a square, rectangular, or 9-inch circular pan) with parchment paper and spray the entire surface thoroughly with cooking spray to prevent sticking.
- Blend Quinoa Batter: Thoroughly rinse the soaked quinoa under cold water. Add the quinoa to a high-speed blender along with 1/4 cup water, baking powder, salt, and olive oil. Blend on high until the mixture is smooth and creamy, resembling a thick pancake batter.
- Form Crust: Pour the batter onto the prepared baking pan and carefully spread it out evenly into a thin layer approximately 1/8 inch thick.
- First Bake: Bake the crust for 20 minutes until the top starts to cook through. Remove from the oven, carefully flip the crust directly onto the baking pan to remove the parchment paper from the top side.
- Second Bake: Return the crust to the oven and bake for an additional 10 to 15 minutes until the crust edges turn golden brown and crisp.
- Add Toppings: Remove the crust from the oven and evenly spread the tomato sauce over it. Sprinkle the shredded goat cheese on top along with any additional desired toppings.
- Final Bake: Bake the pizza for another 12 to 15 minutes until the cheese is fully melted and bubbly.
- Serve: Remove from the oven and allow the pizza to cool for a few minutes in the pan. Transfer to a cutting board, slice, garnish with fresh herbs and red pepper flakes, then serve immediately.
Notes
- Soaking the quinoa is key to achieving a creamy, smooth batter and ensures the crust bakes properly.
- If you do not have time for a long soak, hot soaking quinoa for 30 minutes is an acceptable quick alternative.
- Flipping the crust midway through baking helps create a crispy bottom and remove excess moisture.
- This crust is gluten-free and suitable for a low-fat diet.
- Use fresh herbs and red pepper flakes to enhance the flavor at the end.
- For a vegan option, substitute goat cheese with a plant-based cheese alternative.
