Quinoa Crust Pizza
is gluten free and one of our favorite alternative pizza crusts.
So far this gluten free quinoa crust pizza is my favorite of the few I’ve made, though I haven’t given it to my ‘picky palate’ taste testers yet.
Grampy and I have been keeping this to ourselves right now.
The batter for the quinoa pizza crust is mixed in a blender, a little different than what you might think a pizza crust should be. The batter is then poured into a skillet and baked – add toppings – DONE!
The ‘ONLY’ thing different is that you need to plan ahead if you want to make pizza – the quinoa needs to soak at least 8 hours or over-night in the fridge. Then you are good to go!
Here’s the backstory.
A while back when I was testing a recipe using my blender the motor sounded like it was over-working so I started to pull the container off the base while it was running. I panicked! – I didn’t want the blender to burn out – but the blade cut through the container and it cracked. All this was happening while grampy was watching and he was not too happy. This is just another one of my ‘Lucy’ kitchen antics.
Moving on, I needed a blender for my smoothies so I quickly ran to my daughter’s to borrow her Nutribullet. When I was packing up the Nutribullet my daughter said to take the recipe book with it, “hey you never know if there is something new you might want to try” she said.
I found a few recipes I liked but I immediately had to try this quinoa pizza crust. When I read the recipe I said this can’t be, it sounded so easy – that translates to ‘nothing is ever easy’ in my crazy kitchen.
Surprise, it was ‘THE‘ recipe that turned out exactly as written. Amazing! Grampy couldn’t believe his eyes. There was no mess and it was ready in the exact amount of time noted in the recipe.
My first attempt making this crust I used “tricolor” quinoa which was all I had in my pantry. I’m sharing this because the batter in the photo below looks light but when it baked it turned brown, non-the-less, it was delicious. Color had no affect on taste.
Below is the white quinoa crust, it browned nicely and it is much lighter than the tricolor crust. Again, the color does not affect the flavor.
- 1 cup quinoa
- ½ cup water
- 1½ tablespoon olive oil or no-stick spray
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- Preheat oven to 450 degrees.
- Brush a 9″ cast-iron skillet with the oil. If you don’t have a cast iron skillet use an 8" cake pan. Put in oven to pre-heat while preparing the batter.
- Add the drained quinoa to the blender or food processor. Add ¼ cup water and process until the consistency of a thick pancake batter - adding more water if needed. Add seasoning and salt and mix.
- Carefully pour batter in to the preheated pan and quickly spread around to an even
- Bake for about 10 minutes, carefully flip and bake for another 10 minutes until browned.
- Remove from oven and add toppings, return to oven and bake for about another 5-7 minutes until heated.
Did I mention this is quinoa crust pizza is ‘gluten free’ since it is made with quinoa only. This quinoa pizza crust is a ‘must try’ for anyone who is looking for alternatives to white flour pizza crust or gluten free pizza crust.
Add your favorite pizza toppings. It also is a terrific appetizer.
You might also enjoy this “low carb”, gluten free pizza alternative recipe: