This gluten-free pizza crust is no knead, super simple to make, uses only four ingredients and tastes amazing. It’s thin and crispy, but sturdy enough to hold your favorite toppings.
First off, blending up uncooked but soaked quinoa into a batter to use as a pizza crust isn’t my idea. It’s something I stumbled across over at the Cafe Johnsonia blog when I saw Lindsey’s gorgeous pizza pop up in my Pinterest feed. However, I tested this several times and did end up making a few tweaks with the timing and adding in a little tapioca flour for some softness. I have nothing against a traditional pizza dough or a focaccia pizza, but now having the option of something equally delicious without all of the refined carbs, heaviness that follows or extensive prep is kinda nice.
Before you soak your quinoa, rinse it well.
One or two times in between the 12-18 hour soak time, rinse it again. Before blitzing up your batter, rinse it a final time. This will help to reduce the bitter saponin coating which impacts the taste and could be hard on your belly if you are sensitive to it.
Blend the soaked and rinsed quinoa.
I used my Nutribullet for this. Blend until completely smooth.
The texture and flavor
This protein-forward crust is crispy around the edges and bottom, and has a little softness in the middle. Don’t skimp on the amount of olive oil in the recipe or you’re going to end up with a crust that sticks or is dried out. Also, be sure to sprinkle some flaky sea salt around the edges of the crust towards the end as described in the recipe below because it adds just the right little pop of flavor.
That quinoa aroma
The batter is made from quinoa, so it’s going to smell … like quinoa. After you’ve blended it up and while it’s baking, you’ll really notice it. However, the final result is not going to taste like quinoa at all.
I just made a simple cheese pizza here, but this can be topped with whatever you like. Enjoy!
An easy, gluten-free pizza crust to enjoy whether you are gluten free or just want to enjoy a pizza without that heavy feeling afterwards. This crust is thin, crispy and sturdy enough to hold your favorite toppings!
for the crust
- 1/2 cup uncooked quinoa, rinsed in a sieve then soaked in plenty of water for 12–18 hours
- 2 TB tapioca flour
- 1/2 cup water
- 1 TB olive oil
- 1/2 tsp sea salt
- 2 TB of olive oil, to coat the pan
to make a basic cheese pizza
- 1/3 cup pizza sauce
- 1/2 tsp Italian seasoning
- 1/2 cup vegan mozzarella shreds, chopped
- 1 TB olive oil
- flaky sea salt, for seasoning the outer crust
to make the crust
- Preheat oven to 450.
- Place a 10-inch cast iron skillet into the oven to preheat.
- Rinse the quinoa again, rubbing it between your fingers, then drain it and place into a NutriBullet or other similar blender. (See note below)
- Add in the tapioca flour, water, 1 TB of olive oil and sea salt.
- Blend until completely smooth.
- Once preheated, remove the skillet from the oven and add 2 TB of olive oil to the bottom of the pan. Don’t use spray oil or skimp on the amount of oil or your pizza will stick. Return it to the oven for a few more minutes.
- Remove the skillet and tilt if needed to ensure the bottom of the pan is evenly coated. Pour the batter into the center of the hot skillet so it covers it in an even layer. Tilt and roll just a little bit if needed to make sure it covers the bottom of the pan.
- Place into the oven to bake for 15 minutes.
- Flip with a large spatula (it will be sturdy and very easy to handle), and bake for 5 minutes more.
- Remove from the oven, flip again, and add the sauce, Italian seasoning and cheese onto the crust.
- Drizzle the outer edges of the crust with 1 TB of oil and season with the flaky sea salt. Return it to the oven.
- Place a pizza pan or cookie sheet over the skillet. This will allow the cheese to melt without burning your crust.
- Cook for 10 minutes more, or until the cheese has fully melted.
- Allow to rest for a few minutes before slicing and serving.
I tried a Vitamix for this and it didn’t really work for me, but my NutriBullet did a perfect job.
- Prep Time: 10 minutes
- Cook Time: 30 minutes