Quinoa Pizza Crust

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39 Responses

  1. I’m very interested in trying this soon. I have been making myself a separate supper on pizza night, and it would be nice if we could all nosh on a healthier version of an old classic.

  2. Carly says:

    This pizza crust was very yummy! We put on a homemade pizza sauce, followed by a barbecued chicken and black bean layer, some light cheese on top of that, then chopped spinach and nectarines, another light cheese layer, then nectarines, and a last cheese layer on top. Cheese layers were thin and right after it came out we put chopped basil on top.

    It was honestly delicious – it tasted like a gourmet pizza. My one thought for next time was to top it with reduced balsamic before serving for a finishing touch.

  3. Laura says:

    This crust was great, so glad to find a good GF crust after so many failures. Topped mine with roasted red pepper sauce, pineapple, jalapenos, and mushrooms. Might try adding some vegan cheese next time, and olives. Also might try adding some garlic to the crust recipe.

  4. sally says:

    I’m going to try this – first as a pizza, but if it turns out how I think it will, also as a bread – ie for Bruschetta..

    • Rob Portinga says:

      ya know, I’ve been debating on trying something like that myself… Just haven’t gotten around to it. Let me know how it turns out for you! I wonder if you would need to cook it as a bunch of small rounds? or a long flat strip you cut in to pieces….? hmmm…

      • sally says:

        I just made it. It’s a little too moist, but tastes fantastic; I’ve already eaten half of it. I soaked overnight, and used Garlic Powder, Basil and Pepper to flavour
        I used my immerse-able hand held to blend, that worked pretty well, but didn’t get a pancake like consistency – I suggest using less water and adding as needed.
        Definitely doing this again!! So many things would be nice topped on it, even fruit!

        As far as the cooking, I have a cast iron skillet so I used that. But yea, if you have something long that would contain it, I’d try – but you’d have to adjust the heat (lower, around 300-350 I’d think)

  5. Crystal says:

    Outstanding! I put some thyme and italian seasoning in the crust mix. topped with pesto, chicken, bacon, onions, mushrooms, garlic, fresh tomato and feta. Amazing. I will definitely be making this again, although I will use half the batter (or a bigger pan) for a thinner/ crispier crust.

  6. Melissa says:

    I tried this recently and after 8 hours of soaking came home to find my quinoa hadn’t done anything.. It was hard to blend, didn’t do anything really, and was super watery.

    Could it have been too hot in my house while it was sitting out? Any suggestions?

  7. Michelle says:

    I just made this and thought it was awesome! I used a round pie pan first and when I had to flip it over I just flipped it onto a larger pan and finished baking it. I topped it with homemade salsa as the sauce, and chicken, banana peppers and a light layer of mozzarella cheese.

  8. Dana says:

    haven’t eaten it yet but it looks reeeeeeally good! i made mine with bbq sauce bbq chicken spinach red pepper red onion corn and goat and cheddar. couldn’t fit anything else!!

  9. This looks awesomely delicious!!! I’ve got a 10 pound bag of quinoa from Costco that needs to get eaten- pizza is always a family fave :)

  10. Shannon says:

    This was soo tasty! I used 2 cups of quinoa instead of 1/2 cup and used a regular sized pizza pan to bake it and it was crunchy the whole way through. Topped with olive oil and garlic, red onion, red pepper, tomato slices, goat cheese and mozzarella. mmmmm :)

    • Rob Portinga says:

      sounds delish! yea, the original recipe was larger than mine as well. Being single, I tend to post scaled down recipes. I figure for many people it’s easier to double or.. quadruple! a recipe rather than halve it. Glad you liked it!

  11. Katrina says:

    As someone who has cut all carbs from their diet, with the exception of quinoa and the very, very occasional potato, I can assure I’ve been missing pizza something fierce.

    And tonight, tonight was our happy reunion thanks to this recipe. :> I made mine quite thin, topped with pizza sauce, vegan mozzerela, black olives, onions, red bell peppers, mushrooms and artichoke hearts. Absolutely amazing. :> Left overs for lunch tomorrow will make me a happy camper for sure. :>
    Next time I will attempt to recreate a favorite pizza of mine from a pizza chain in the UK/EU. Olives, capers, onions, pine kernels and sultanas, or raisins if you don’t have the former.

    Thanks for posting!

    • Rob Portinga says:

      Katrina, I’m glad you liked the crust!

      Let me know how it goes with the other toppings… I’m curious about it myself. I like capers… Love onions. Pine kernels? Is that the same as pine nuts, as in what is typically used in pesto. Ive heard of them being used in making a vegan cheese before. Is there a sauce on there?

  12. Maria Fraguas says:

    Brilliant!!! Really delicious. It’s so quick and easy to make, much simpler than normal pizza and the texture is amazing!

    😀 Really enjoying it!

  13. Trish Fabiani says:

    absolutely LOVE this recipe! tried it AS shown the first time and it went over so well, we just added a little garlic and olive oil, feta cheese, tomatoes and lots of baby spinach mmmmm so good. Since then, I’ve added oregano and garlic powder in the soaking water and it gives the pizza crust a nice kick! We now also make these and break them into crackers or chips for salsa and hummus. Big batch and spread it accross a cookie sheet. just bake a little longer and make it thinner so I don’t need to flip. Once they were too thick and I couldn’t flip so I threw them in the dehydrater after and they were even better, if possible :) Thanks for such a simple recipe for an amazing, flexible snack and dinner alternative.

    Healthy eating,

  14. Mary says:

    I made this for dinner this evening. Not bad at all! Definitely too much batter so it was quite heavy to eat. I’m gonna try again tomorrow and I’ll half the batter and see if it is any better.
    Thanks for sharing this!

    • Rob Portinga says:

      I’ve thought about trying it with half the amount to make a more “thin crust” style… if you happen to try that first, let me know how it works out. Probably could knock a few minutes off the backing time that way too.

  15. Megan says:

    I made this last night and it was delicious! It was one of the few quinoa crusts without a ton of cheese in the crust so I had to try it. I thinned it out a little more and added to a 12″ skillet. Nice and crispy thin. Thank you for the wonderful recipe! No more disappointment from alternative crusts- this is my new go-to!

  16. Dan says:

    I just made this crust. I added toasted sesame seeds, a little garlic powder and cayenne pepper to the batter before I baked it, and I’m really glad I did. It was fantastic. I feel like I can eat pizza every day now! (I won’t, but technically, I can.)

  17. Nita says:

    Has anyone tried pouring boiling water over the quinoa to shorten the soaking time?

  18. Sunayana says:

    Made this for brunch today and it tastes amazing! I followed your crust instructions though I think I added a bit too much water to it, but it still came out great! I topped mine with homemade pesto, broccoli, squash and goat cheese :)

  19. Elan says:

    Ok, so I doubled the recipe, but made three thin crusts in a 9-inch cast iron pan – amazing! Nice thin crispy crust with just the right amount chew. In the convection oven for +/- 6 mins each side and they turned out perfectly. Went old school and topped one with homemade pizza sauce, bell peppers, onions, cherry tomatoes and buffalo mozzarella with a bit of parmeggiano mixed in – yum!!! The other two are in the freezer, hope they do well.
    Thanks for the great recipe!!

  20. Stacy says:

    I need help with the flip! Mine broke into 3 pieces.

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