I love quinoa. It is such a versatile “grain” (well, actually quinoa is a seed!), is a great source of protein, and is naturally gluten-free. As Passover is quickly approaching, a holiday in which all traditional grains are not eaten, I have been looking for new quinoa recipes I can make to enjoy over the holiday. I have been wanting to make quinoa pizza crust for a long time now after seeing Cooking Light’s video on Facebook (you know which one). I finally took the opportunity to test it out, and I am in love. If you like thin crust pizza, you’ll love this vegan quinoa pizza crust recipe – a great guilt-free, allergy-friendly, gluten-free alternative to traditional pizza crusts.
What do you need to get started? Not a lot – quinoa, water, baking powder, salt and a bit of oil. And time. You need to have a bit of foresight with this one since you need to soak the quinoa in advance, preferably overnight, but at least for a good 8-10 hours.
Preheat the oven to 200 degrees C. Drain and rinse the quinoa, then add it to a food processor with 1/4 (clean) water, baking powder and salt, and pulse for about 2 minutes until you have a smooth mixture. Stop to scrape down the sides as necessary.
Line a spring-form pan with parchment paper, lightly grease it with oil, and pour your quinoa mixture into the pan, smoothing it out to be evenly distributed. Bake your quinoa pizza crust in the oven for 15 minutes, and then remove it from the oven.
Next, you’ll remove the siding from the spring-form pan, flip the crust, and in parallel remove the parchment paper. Return the crust to the oven to bake for another 5 minutes.
Remove your quinoa crust from the oven (but leave the oven on!), and add your choice of sauce and toppings. I chose a fresh pesto sauce, cherry tomatoes, chopped kale leaves and onion, and some vegan “cheese”.
Put the pizza back in the oven to cook for another 10 minutes. Your vegan quinoa pizza should now be ready to remove, slice, and serve up with your favourite pizza seasonings.
Fair warning – this is an easy to eat recipe. You may want to make a double batch and keep an extra quinoa crust in the freezer for later!
Ready to give it a try? Here’s the recipe. Be sure to share pics of your quinoa pizza masterpieces on Instagram and tag us -#accidentallycrunchy @accidentallycrunchy
Not sure what to do with the last bit of quinoa in that bag? Don’t put it away yet – check out this recipe for easy to make and super delicious puffed quinoa chocolates.
- 1 cup quinoa (rinsed and soaked overnight, or for at least 8 hours)
- ¼ cup water
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp oil (grapeseed, olive, etc)
- Preheat the oven to 200 C
- Drain and rinse the quinoa after it has finished soaking
- Put the quinoa, ¼ cup of water, baking powder and salt in a food processor and pulse for about 2 minutes, until smooth.
- Line a spring form pan with parchment paper and brush with oil.
- Pour the batter into the pan and smooth with a spatula so it is evenly distributed.
- Bake for 15 minutes.
- Remove from the oven, remove the pan edging and parchment paper, and flip the crust.
- Continue to bake for another 5 minutes.
- Remove from the oven and add the sauce and toppings of your choice.
- Return to the oven for another 10 minutes at 180 C.
- Remove from the oven, slice, and serve.