Apr 09
Quinoa Pizza Crust
It just seemed to be too simple.
How could something with so few ingredients that required so little effort turn out to be so delicious AND equally nutritious?
I followed the directions that Alta provides over at Tasty Eats At Home and patiently waited for the epic failure that would inevitably follow.
And when the time came to take a bite…I fell in love.
This is not your typical pizza crust folks.
It’s thin, crunchy on the outside and chewy on the inside and has a beautifully nutty taste that only quinoa can provide.
And beside the fact that it TASTES good, it’s GOOD FOR YOU!
Pizza night, here we come!
| Quinoa Pizza Crust |
- 1 cup uncooked quinoa
- Enough water to cover uncooked quinoa (for soaking)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon Epicure’s Herbed Garlic sea salt(or other sea salt of choice!)
- 1 teaspoon Epicure’s Herb & Garlic dip mix (or other herbs of choice!)
- 1/2 cup water
- Put uncooked quinoa in a bowl and cover with water. Let sit for 8 hours.
- Preheat oven to 350 degrees F
- Pour olive oil into a large 12 inch (oven safe) frying pan and “swoosh” it around until the bottom and sides are well oiled.
- Place frying pan in oven.
- Drain and rinse quinoa (using a fine strainer).
- Add drained quinoa to food processor along with 1/2 cup water and blend until a pancake batter consistency is met.
- Add herbs and sea salt and blend until combined.
- CAREFULLY remove frying pan from oven and pour quinoa batter into it, again “swooshing” it around until one large “pancake” is formed.
- Place frying pan back in the oven and let crust cook for 20 minutes.
- Remove frying pan from oven, flip the crust and return back to the oven for another 20 minutes. Crust will be a beautiful golden brown!
- Remove crust from oven, place it on a pizza pan and cover with desired toppings.
- Put pizza back in oven and bake until toppings are cooked.
- ENJOY!
- BEFORE being soaked for 8 hours.
AFTER being soaked for 8 hours.
Pancake batter!
Freshly chopped spinach, kalamata olives, feta cheese, thin sliced garlic, mozzarella cheese and pizza sauce!
18 responses so far It's MY Time to Shine
Oh I definitely want to try this!!!! Your pizza looks delicious!!
Try it try it! It was delicious!
Whoa…cool! At long last the quinoa crust is revealed….and it is gluten-free, as I had hoped….nicely done!
Yep…Just quinoa. I was so nervous when I was making it…I couldn’t wrap my mind around how this could possible be…But it is!
Wow. I just finished a quinoa-crusted pizza. I’m speechless. My life is changed. It was amazing. I made a couple of mini crusts…worked perfectly!
Oh my that sounds soooo flipping good!
It is!
Love this – I’m totally going to try this recipe – I need a good one that’s easily GF! Thanks lady!
I love it too…Simple and absolutely quinoa! I love that it doesn’t have the heaviness of regular wheat crust!
wow, quinoa pizza crust! this is seriously AMAZIG! I havent had a pizza in such a long time, just not a fan of wheat crust. and when my boyfriend eats one I just steal tiny bits of his crunchy crust. I will definitely make this pizza this weekend since my boyfriend has also been craving one in such a long time!
thanks for sharing this recipe! mhmm i am such a quinoa lover!
I KNOW! I like wheat crust but sometimes a girl needs to feel nourished you know? This quinoa crust does that for me…
I hope you like it Alexia!
Holy pizza crust, batman! I am sooooo making this! You rock!
Can’t wait to hear what you think!
[...] spare you all of my musings, and direct you on over to Katie’s recipe so you can read all of the how-to. In short, though, I was totally with Katie in thinking “how on [...]
[...] can always put it on a pizza. Naturally, I went with my new fav crust, quinoa (thanks to Katie of course). In addition to some chopped up Junior and his pals, there were sliced [...]
[...] cool stuff that happened on the weekend. I made a pretty darn awesome pizza. Quinoa crust to start with (it’s the only one I use these days): quick fresh tomato sauce (with tomatoes from [...]
I think I may be missing something. Mine stuck to the pan and ripped when I went to flip it. If I added brown sugar and cinnamon or vanilla and let it break it would be good on ice-cream. I was hoping for more. What am I doing wrong?
Hello Christine! I’m so sorry to hear that this didn’t work out for you…From what you’ve said it could be a few things…It could be the pan you used, the amount of oil you did or did not use, how hot your oven cooks (perhaps at 350 degrees F your oven is hotter than mine and as such it was ready to be flipped earlier). I make this recipe on an almost weekly basis and have never had a sticking issue! I use a non-stick frying pan and I oil it very, very well. In fact you can see the oil around the quinoa badder in my step by step pictures…
I love love love your idea of adding cinnamon or vanilla! I’m going to have to play with that!