Quinoa Pizza Crust
Mess Level: Low
Yield: 2 Servings
Prep Time: 8 hr
Cook Time: 30 min
- 1 Cup White Quinoa Soaked 6-8 hours
- ½ teaspoon Kosher Salt
- ½ teaspoon Baking Powder
- ½ Cup Additional Cool Water
- 1 Medium Cloves Garlic
- 3 Tablespoons Grapeseed or Canola Oil
- 1 teaspoon Apple Cider Vinegar (Optional)
- 1 Tablespoon Honey (Optional)
- Cover the quinoa with cool water leaving an extra inch of water over the top. Stir the quinoa to make sure all of it is saturated then soak in the fridge for six to eight hours or overnight.
- Preheat the oven to 425 Fahrenheit.
- Drain the quinoa and rinse it until the water runs clear. Add the quinoa to the blender along with the vinegar, salt, baking powder, and garlic.
- Blend until smooth and creamy scraping down the sides as necessary and adding the water a little at a time. Only use as much water as you need to get the mixture pulverized, if you have a really good blender you will likely only need ¼ cup of water. Do not exceed ½ cup water or your crust may be soggy.
- If you want a crisper crust, add 1 Tablespoon of the oil to the mixture.
- Line a 9-inch pizza pan with parchment or foil. Lightly oil the parchment and then scrape the batter out and spread it evenly over the parchment until it reaches the edges of the pan. Brush the top with a light coating of oil.
- Bake the crust for 12-15 minutes on the first side. Flip the crust and brush with a little more oil. Bake for an additional 10-12 minutes or until golden brown. Add desired toppings and return to the oven until toppings are warmed and cheese is melted, about 3 minutes. Enjoy!
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Can I use cooked quinoa for this recipe?
- No shortcuts here...
Sadly no. I wondered the same thing so I tested this recipe with cooked quinoa. The flavor is great but the texture is more like polenta and it will never crisp up into a pizza crust texture.
Is there an easier way to flip the crust?
- We'll show you the way!
You bet! Use a second piece of parchment and a plate or cutting board and place them on top. Then flip the whole thing and slide the new parchment back onto the pizza pan! (Think flipping a cake)
Will this taste like health food?
- It's quinoa not magic...
To an extent, yes. It is quinoa so it’s going to taste a little bit like quinoa. If you want it to taste more like a traditional pizza crust add more oil and honey. It’s your call and all about what you’re trying to get out of this recipe.
Why is my crust soggy?
- Turn up the heat!
Check your oven temperature and make sure it’s hot enough and add some oil or melted butter to the mixture, not just on top.
Ramblings of a Line Cook
I’ve been a little late to the quinoa train. When quinoa first became popular years ago my sister brought home a little bag of it and cooked it up with some vegetables in a pan. And not that she didn’t do a fantastic job of it but I thought that quinoa was about the most boring, bland thing I’d ever tasted and I snubbed it ever since.
About a year ago one of the chefs I worked with made some Quinoa Chocolate Bark and I was hooked. I’ve since begun playing around with quinoa, finding out how versatile it is and ways that I could cook with it other than the traditional method of replacing rice in a stir-fry.
So here we are folks! Quinoa pizza crust is a whopping success. It does seem like a pain to have to soak something but honestly, if you just pour some water on the quinoa while you’re stumbling through your morning routine it will be ready to go by dinner time and is actually a lot less work than traditional Pizza Dough. Just soak, pop it in the blender, bake it off and go!
Now, would I trade this for regular pizza dough? No, regular pizza is amazing! But quinoa is really good for you and I’m happier eating a lot of it when it’s smothered in my favorite pizza toppings. This is perfect if you’re gluten-free and is naturally vegan if you don’t use honey.
Now the more you add (honey, garlic, oil), the more like pizza crust it will taste. So it’s up to you! Make it fit your needs, weeknight or otherwise!