Simple Quinoa Pizza Crust

This pizza crust recipe has changed my life. No more frozen pizza crusts. No more “going without” pizza. No more complicated recipes, complete with yeast and rise times and multiple gluten-free flours. As long as I remember to soak my quinoa ahead of time, I can have fresh pizza crust in a manner of minutes. And not “so-so” pizza. Good pizza. Chewy and slightly crispy on the edges, but soft in the center. It reminds me of a good New York style crust. Which, you can assume by my opening sentence in this post, is a good thing indeed.

I can’t take credit for the idea or the recipe, however. That credit goes to Charity Dasenbrock of For Life Personal Chef. She posted this recipe. Iris of The Daily Dietribe mentioned it a while back, and that’s where it caught my eye. It is supposed to be akin to socca, a chickpea flatbread that is also simple to make. (There’s a recipe in Simply Sugar and Gluten-Free by Amy Green – I happen to be giving away four copies of her book here – hurry! The giveaway ends April 23.) I’ve discovered I have a lot of trouble digesting chickpeas, so I have never had the opportunity to enjoy socca. This crust recipe, however, gave me hope. It was so easy, I just had to try it.

So the following morning, I soaked what quinoa I had left in the house (which turned out to be about a cup).  I came home, drained and rinsed it, and threw it in the blender along with a bit of water, salt, garlic powder, and Italian seasoning. I blended, and heated up my cast iron skillet in the oven with a bit of oil. When the oven came to temperature, I poured my batter, spread it out, put it back in the oven, and hoped for the best.

In a little over 10 minutes, I checked it. It was ready to flip, and was a lovely color of brown and crisp on the bottom. It flipped easily. I baked it for about 10 more minutes, and then placed some toppings on top and baked for another 5. The house filled with the aroma of pizza parlor. When it was ready, I was so ready to cut and sink my teeth into that slice. When I did, I just about swooned. Another bite, and another, and I’m suddenly blabbing and carrying on to my husband about how absolutely wonderful this pizza was. I declared that we would now have pizza every week. That’s probably not going to happen in actuality, but I did make more the following week. It was just as delicious as the first time. And the leftovers? They make a pretty great breakfast.

Another bonus about this pizza crust, versus so many other gluten-free recipes, is that it is 100% whole grain. No starches, no gums. It’s vegan, and it’s allergy-friendly. You can top it with whatever you like. You could even leave it plain and enjoy it as a delicious flatbread, perfect for tearing and dipping into curries, soups, or hummus. The possibilities are endless. But whatever you do, make it.

Quinoa Pizza Crust, adapted from For Life Personal Chef

1 c quinoa plus enough water to cover for soaking

1/4 c grapeseed oil or olive oil

about 1/2 c filtered water

1/2 t kosher salt

1/2 t garlic powder

1/2 t Italian seasoning

Place the quinoa in a bowl and pour in enough water to cover the quinoa. Let it sit for about 8 hours to soak (I do this in the morning before I head to work, and then it’s ready when I get home).

Preheat the oven to 450 degrees. Use a large, 12-inch cast iron skillet, and brush with oil. Place in oven to preheat.

Drain the quinoa, rinse thoroughly, and place the quinoa in a blender. Add most of the water and the seasonings and blend. Add more water as needed, until the batter resembles a thick pancake-style batter.

Once the oven is heated to temperature, pour the batter into the skillet and quickly spread it out evenly across the bottom. Place in the oven and bake for about 10 minutes, or until the underside is well-browned and starting to crisp. Use a large spatula and carefully flip the crust. Bake for an additional 10 minutes.

Remove from oven, and top with desired toppings. (In the picture above, I used a homemade tomato-based pizza sauce, a bit of nacho cheese sauce from Go Dairy Free, sauteed crimini mushrooms, onions, a bit of organic pork sausage, and radish greens.) As with any pizza, be careful not to overload on toppings or the crust will get a bit soggy. Return to oven for 5-7 minutes, or until the crust is well-browned on the bottom and crisp. Remove from the skillet and transfer to a cutting board or plate. Slice and serve!

Makes one pizza – 2-4 servings, depending on how hungry your crowd is and whether a salad or other dish is served with the pizza.

This post is linked to Slightly Indulgent Tuesdays.


Filed under Appetizers, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Vegetarian

44 responses to “Simple Quinoa Pizza Crust

  1. Now THAT looks fabulous! Quinoa in a pizza – who knew?

  2. Jen DeMoss

    i think you just changed my life. i was missing pizza so…

  3. this reminds me of a risotto pizza I make…but better!

  4. I am beyond excited! I will have to give this a go.

  5. This right here might be a total game changer! BOOKMARKED! Definitely can’t wait to try it — I can never get enough quinoa *or* enough pizza.

  6. Fantastic, Alta! You are the bomb, dearie! 🙂 I will definitely try this soon. I like quinoa and quinoa flakes, but not quinoa flour, so this is a perfect dairy-free recipe for me. I think I’ll try a variation of Lexie’s nacho cheese sauce on it. Excited!


  7. This sounds really easy and healthy. I’m intrigued!

  8. Alta, you have just inspired me to try making pizza. This is SO right up my alley, easy, uncomplicated, healthy, etc. And I have quinoa in my cupboard 🙂 I may have to experiment this weekend.
    Thank you very much!

  9. I am definitely trying this, it sounds incredible. Gonna soak my quinoa tomorrow morning. Thanks for sharing Alta.

  10. I have never seen this crust recipe! I am intrigued and can’t wait to try it. 🙂

  11. Wow Alta, this looks and sounds too good to be true! Hmm, I have loads of quinoa, looks like I will need to try this.

  12. Mary

    I actually have a quinoa mix that has these spices mixed in already – I think I have pizza crust in a bottle!!! Can’t wait to try this.

  13. Ummmm! I’ll give it a try. Thanks for sharing.

  14. Kim Belongia

    This sounds so good. I am very excited to try it. I am also trying to cut unhealthy sugars out of my diet. I have gained weight since finding out I have celiac disease last May. and now I found out last week my 12 yr old son has it too. He was just devistated. I really would like to see what recipes she has so I can make good desserts that my son will like.

  15. This was a great find, wasn’t it? I actually dreamed about pizza last night, with tomato sauce and real cheese. This quinoa pizza is definitely the closest thing to the real deal I’ve had in a while.

  16. I saw this on Iris’s blog and knew I was going to have to try it! Looks fantastic. Can’t wait to dig in–hopefully over the weekend! 🙂

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  19. This looks amazing! {bookmarked} 🙂

  20. I am really excited to try this! It has been a loooong time since I have had pizza worth eating!

  21. This is an absolutely BRILLIANT BRILLIANT idea. I cannot even believe how easy this is and yet I have never thought of it! LOL I will be making this tomorrow, without a doubt. My kiddos will love this! Great one, Alta! 😉

  22. I love this crust!! We have enjoyed it weekly at least! I have been following an elimination diet and discovered this crust is excellent as a flat bread and used it with sunflower seed burgers. I did vary the recipe some (use less salt and less oil) and my batch of 1.5 cups quinoa makes three 12″ pizzas.
    We also used it as pizza crust and topped with tomato sauce, fresh basil leaves and broken up sunflower seed burger. YUM!! Costco has a great price on Organic Quinoa.

  23. Wow. Since I don’t like paying an arm and a leg for a pizza crust I’ve been trying to make my own yeast based ones with varying success (plus I don’t like how much work they are). This looks super simple and is ready very quickly (minus the soaking time), so I’ve definitely bookmarked it for next time we have pizza! 🙂

  24. Katie

    Mmmmm I’ve SO been missing delicious pizza. I’m new at this, so it might be a silly question…but would using quinoa flour work?? That is all I currently have in the cabinet. Thanks for sharing!

  25. healthyjourneycafe

    I can’t wait to try this! I’ve been missing pizza and found most crusts I’ve tried don’t cut it.

  26. I’m gonna have to try this!

  27. Any way to make this without a cast-iron skillet?

  28. tastyeatsathome


    You totally can! The recipe I based mine off of called for a cake pan – I bet a 9-inch would work. You’d probably want to lessen the batter – you might even be able to split it between 2 pans. Just don’t heat them for so long in the oven like you would a cast iron skillet. A few minutes is all you’d need.

  29. tastyeatsathome

    Katie, I honestly have no idea. I have some as well – I might try blending it with water to see! If you try it, let me know.

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  32. I’ve been making pizza crust with leftover cooked rice…for a few years now. I do use eggs and grated parmesan, though…I have some quinoa in the cupboard…maybe will try this in the coming week…

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  34. Wow! That’s all I can say: Quinoa is one of our favorite grains and now will be our pizza crust main ingredient? Would have never thought of it until reading your post. Thank you for sharing.

  35. Barbara

    Thanks for sharing, I’ve made this pizza crust today and it is amazing. I was so excited to try this as quinoa is my favorite grain, I use it almost every day, and now making pizza, who would have thought?;)

  36. Nora

    Soooooo good! Made this crust this afternoon, cut in half for one pizza and made it in a 6 in pan, crispy on outsides but still soft in the middle — can you say yum?!? Topped it off with grilled chicken, sauteed onions and mushrooms, Parmesan and homemade pizza sauce. Think I’m going to make a variation tomorrow – goat cheese, olive oil, wilted spinach and roasted butternut squash! Can’t wait! Thanks forcing wonderful recipe!!!!

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  38. Love that you used quinoa for pizza crust. Sounds like a light alternative to the heavy ones that I do not eat anymore.

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