This amazing Gluten-Free Quinoa Pizza Crust (or Flatbread) comes to the dinnertime rescue! It’s also delicious as a flatbread spread with pesto or dipped into soup.
Begin by covering the quinoa with plenty of water and allowing it to soak overnight. Once soaked, drain and rinse the quinoa under a running tap for half a minute or so.
Place the quinoa in a food processor with ⅓ cup water and process until it becomes a homogenous, thick, runny mixture. This will take a few minutes, and you’ll need to stop the machine and scrape down the sides of the container from time to time.
If you have a pizza oven with a pizza stone, spread the mixture evenly over the stone. If you’re using a regular oven, pour the mixture onto a baking tray that has been lined with greased parchment paper. Aim for the mixture to have a thickness of roughly ¼-inch in both cases. Your crust will be about 10-inches in diameter.
Bake the mixture for 8–15 minutes, depending on the temperature of your oven. If using a pizza oven at 700°F, 8–10 minutes is enough. If using a normal oven at 400°F, 15 minutes is recommended. Flip crust halfway through, until golden on both sides.
Spread tomato sauce and toppings of your choice over the cooked quinoa base. Some great topping options include mushrooms, onions, olives, spinach, peppers, sweet corn, vegan cheese, and pineapple. Bake your pizza for 5–10 minutes longer.
Once ready, simply slice the pizza as usual and enjoy!
Notes
The nutrition facts for this recipe will vary depending on your choice of toppings.
Soaking the quinoa helps it fluff up and gets rid of its bitter outer shell.