I’ve never been much of pizza eater, but I do love a crispy crunchy texture you get from the crust of a pizza. In the past, I always would take a brown rice wrap and toast it until it was crispy. This pizza crust reminds me exactly of that! But this is so much better and so easy to make! Lately I found that I don’t make or even attempt most recipes because it always seems complicated and has way too many ingredients (Still upset about all those times I attempted cauliflower crust pizza, but failed!). So I pride myself for my recipes with minimal ingredients and easy directions. 
For this crust, all you really need is quinoa and water! Everything else in here just gives it more flavor. Just remember to leave yourself enough time to soak your quinoa for at least 6 hours. I soaked mine the night before, but you can totally do it before heading out for the day. And for an additional reason to try this recipe, it takes under 30 minutes to put together!
I used Unsweetened Fire Cider Apple Cider Vinegar that added extra flavor to the pizza crust! I am so excited to play around with this product; the smell alone is incredible. The original is sweetened with honey, so naturally I was excited to see them come out with an unsweetened version. It’s really mild in taste, not like traditional apple cider vinager because it’s mixed with other flavors such as: Oranges,Lemons,Onions,Horseradish,Ginger,Habanero Pepper,Garlic and Turmeric. Along with a ton of health benefits, it tastes great on its own. To my surprise traditional pizza dough has a ton of sugar, so instead I used this apple cider vinegar and it gave it that sweet flavor found in pizza dough! You can use this code to get 25% off your entire order of Fire Cider! For the first 25 customers ROV25%offFireCider
Take a look at whats in regular store bought pizza-
Traditional Pizza Crust Ingredients:Enriched bleached wheat flour (bleached flour, malted barley flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, yeast, salt, sugar, soybean &/or cottonseed oil, whey, may contain 2% or less of enzymes &/or datem, vital wheat gluten, potassium sorbate (preservative), ascorbic acid, sodium stearoyl lactylate.
HA what are half of those ingredients?! Try this instead:
Recipe: Preheat 425 degrees
- 1 cup of quinoa uncooked (soaked for at least 6 hours or overnight)
- 1/4 cup water
- 1/2 teaspoon baking powder
- 3 tablespoons of apple cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon nutritional yeast(optional for extra “cheesy” flavor”)
- 2 cloves roasted garlic (optional)
Directions:
- Rinse your quinoa with a strainer really well.
- Place all your ingredients in a blender, blend for a couple minutes till really smooth and creamy.
It should look something like this
- Place parchment paper on a 10-12 inch pizza pan or baking dish, Spray with non-stick spray, and spread out batter on to the dish
- Cook for 15 minutes, then flip and cook an additional 10-12 minutes till crispy and brown.
- Place your favorite toppings on top get creative! Can’t wait to see what you all come up with. And place back in the oven for an additional 3-5 minutes or until desired
Looks great, can’t wait to give it a try. Lottie, your “About” section under your photo cuts off after saying “I currently…”. Leaves me wondering what you were going to say!!
Ah! If you click on the photo or go to the menu you bar you can continue to see what I’m up to 🙂
I’m so excited to try this! I’m always on the lookout for a good, wholesome gluten-free pizza crust! 🙂
Just so I don’t mess this up… the quinoa is uncooked, correct? Thanks!
Correct uncooked quinoa
Can you use regular apple cider vinegar? Will the taste be the same?
Yes you can!
I always use regular apple cider vinegar. I use a little more garlic.
This looks so yummy I can’t wait to try it! If I want to mix it up one day, could chickpeas be used instead of quinoa?
not sure that would work
Thank you for making your recipes simple!! I am in Argentina right now and can even find ingredients for your recipes here ! Soaking my quinoa now 🙂
This sounds so good and easy!! Is the quinoa cooked or uncooked when you place it in the blender?
uncooked just soaked!
Loved how tasty and simple this recipe is! I topped my pizza with sautéed mushrooms, spinach and a pinch of Parmesan.
Anyone tried storing the pre-baked crusts in the fridge or freezer? Would be nice to make a batch of these on the weekend and pull them out for dinners!
I believe storing it the freezer should work! be sure to bake it first
Yippie! I’ll let you know how it turns out.
Would this work with cooked quinoa? I really want to make this tonight but I forgot to soak quinoa and have some already cooked.
Cooked quinoa won’t work! Start soaking your quinoa now and make it tomorrow 🙂
Is this one serving?
LOVE this recipe. LOVE all of your recipes! Just shared it with all my kosher for passover friends on fb and hoping to make it this week! Xo!
This is amazing! Compared to regular pizza dough – I was worried about how it’d actually bake after blending it. It worked beautifully! So easy too. This will be a staple at my house! Thank you!
I made this tonight and it turned out great! I love the crispy crust! Thank you so much for sharing Lottie!
Is the quinoa just soaked in the 1/4cup water, or do you add 1/4 cup water after it has been soaked? Thanks!
I soak mine in a large measuring cup or mason jar. Put it in dry and add water to cover – 1/4 cup will not be enough. I added the measured 1/4 cup water when I was blending the ingredients. Turned out very good, though a little sticky on the first flip – but I’ll try parchment paper next time! And my gluten-loving kids LOVE this pizza crust!
you should soak the quinoa in water to cover not 1/4–and blend with 1/4 cup
soak to cover and add 1/4 to blend
I just made this but with brown quinoa. Do you think that’s why it turned out weird? Obviously it is darker but would that effect anything else?
nope! people have made it with brown quinoa it has a nuttier taste
Just tried this!!! Came out delicious everyone was pleased even my 14 year old brother! So so yummy and simple
hi! do you think this will work with quinoa flour? I’ve made socca with quinoa flour and water before and they’ve turned out Delish. Might try and will let you know! Will save on the soaking and blending!
Hi! Did you end up making this with the flour. I have some quinoa flour and would love to make it the same way! If so, what were the measurements you used for the quinoa flour?
Thanks!!!
I like to eat pizza a lot. It’s both tasty and convenient foods tricky.
Just a quick question – we’ve tried this recipe twice, and both times it has stuck to the (well-oiled) foil after the first 15 minutes of baking. Any thoughts on whether my recipe is too “wet” (should I bake a little longer), use parchment paper next time, or other suggestions? I typically use foil over a sheet pan for this kind of recipe (we can recycle foil here, unless it’s covered with stuck-on food), but so far have not been completely successful. We’ve made it twice – and it’s a hit with everyone in our family, which makes this recipe a GEM! Will continue trial-and error, but hoping for some suggestions if anyone has them to share. Many thanks!
you can try adding oil to the batch 1-2 teaspoon that may help from it sticking
Thank you!
Hello,
First time trying anything from your site, made this tonight, with mixed results. I doubled the recipe and split it between 2 pans. I used parchment paper I’d oiled by hand with olive oil (no cooking spray here in southern france!) However, the pizza ended up much more soggy then I would have liked. I had to pull it out a few minutes early when cooking just the crust because the edges were starting to burn but as a result the middle was soft and ended up soggy once topped with fresh mozzarella and carmelized onions. Any suggestions on how to improve this next time? Did i make my crust too thick? I can’t tell from your photos how thick you made yours.
Thanks!
Made this tonight for my husband, who is a very picky eater when it comes to trying new “healthy” foods. His first time trying quinoa- a pure success! Thanks for the great recipe.
LOVE LOVE LOVE this crust recipe. This is the only ‘bread’ my husband will eat! He begs for it all of the time – we eat it like flatbread. Thank You!!
Is that one cup quinoa after soak? My one cup dry expanded greatly after soaking. Very soggy.
One cup before soak – it will expand a lot. I use a quart-sized mason jar to soak the quinoa.
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So I love this recipe and it is so healthy but the vinegar (I use apple cider vinegar) is very strong tasting – any recommendations on how to cover that?
By far the best GF and simple pizza crust I’ve made so far! Adaptable and delicious. Thank you!
I just LOVE this recipe. It is so delicious and easy. When I flip the crust, I put another piece of parchment paper on top (so it is on the bottom after the flip) and then peel it off.
Thank you!!!
That’s a clever way to do it! I sometimes have trouble getting it off of the parchment to flip, but I be peeling it off after flipping onto a fresh sheet would be much easier. Thanks!
Hello!!! Do you use the yeast when you cook yours? I like the look of the way yours turned out, I am just unsure if I should run to store and buy yeast of if you make it without! Also, do you use the garlic? And if you do, do you put it in the blender with the rest of the ingredients? Thank you!!!
I always use the roasted garlic. It makes it quite flavorful. I also use the nutritional yeast. It seems to be a helpful ingredient. I recently found aluminum free baking powder at the health food store.
Hi!!! i have made this crust before and LOVE IT!
I was wondering if you think it would work as a crust for a quiche. I thought i would bake the first fifteen min per usual then when i flip it to put it into my pie dish with the rest of the ingredients and bake like a normal quiche?
Hi Ladies ~ This recipe is excellent. Quinoa also makes great pancake-type crepes. Soak 1c. qionoa in 4c. water. Drain & rinse. Add 1/2c. water and 1t. salt (or to taste). Blend in blender. Make a thin batter and use a hot nonstick pan, and they cook quickly. Splash it in the pan, jiggle it around to spread, and cook ’till dry, then flip. Serve w/ cashew cream & berries 🙂 ALSO, please reconsider cooking on foil as it is very toxic, as is cooking on aluminum pans. Use the parchment paper as a safe liner ALWAYS! Bon Appetite!
This is in my top 10 favorite recipes! I make this once a week. And it’s the only gluten free pizza my husband likes. ( he is from Chicago 😉 ) thanks for sharing!!!