Easy Gluten-Free Quinoa Pizza Crust (Soak and No Soak)

This easy gluten-free quinoa pizza crust recipe uses whole quinoa for a 'blend-and-spread' pizza crust that's naturally vegan and made without added oil for a crispy and flavorful pizza base in a jiff. 

In pursuing the best quinoa crust pizza, I tested this recipe using soak and no soak methods. I'll cover the pros and cons of both in this post so you know what to expect.  

After prebaking the crust, add your favorite toppings like crumbled tofu sausage, sheet-pan smoky vegan bacon, hemp parmesan cheese, nut-free vegan ricotta, creamy artichoke pesto, pizza sauce, and veggies for a delicious, healthy pizza. 

⭐ Why You'll Love This Recipe

• Traditional pizza dough recipes add yeast and rising time. Even yeast-free sweet potato pizza crust needs to be rolled. This flour-free crust is made in the blender. 
• No special quinoa flour is required; grab a cup of regular white quinoa. Simple ingredients - that's what we like.
• ​A thin crust built for loading your favorite toppings. 
• Make ahead or freeze pre-baked crusts for quick pizza dinners. 

📋 Recipe Ingredients

Quinoa. Dry quinoa is the main ingredient. Rinse it first if you are using it dry or after soaking. If you need a gluten-free pizza crust, double-check that your quinoa is certified gluten-free and hasn't been processed with glutenous ingredients. 

Baking powder. I use a little baking powder to lighten the texture of the pizza crust. I like the 'airy effect' in mashed potato tortillas or whole wheat flatbread. Leave it out if needed. The crust won't fluff up when you prebake it, but there's no impact on flavor. 

Nutritional yeast. Give the crust a little cheesy, nutty flavor with 'nooch.' ½ a teaspoon of miso paste is a good substitute. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

📖 Recipe Variations

Add any dried herbs you like for extra flavor. I went for a teaspoon of oregano, but Italian seasoning or a pinch of red pepper flakes, black pepper, or onion powder are great options. 

🥣 Soak or No Soak Quinoa

• If you don't have a high-speed blender or food processor, soaking quinoa in a bowl of water results in a smoother batter than rinsed, unsoaked quinoa.
• Processing unsoaked quinoa will take longer, so plan to practice patience.

How to Soak Quinoa

Cover a cup of quinoa in a small bowl with several inches of warm water. Soak the quinoa for 8 hours or overnight at room temperature. You may want to cover it with plastic wrap, a paper towel, or a clean kitchen towel to keep it clean. Drain and rinse before blending. 

🔪 Pro Tips

Cut parchment paper to cover the bottom of whatever pan you use. You don't need a proper pizza stone or pan. Use a cake pan for a slightly thicker crust or a small baking sheet. 

Denise's Pro Tip. Clear the sides and bottom of the food processor or blender frequently to pick up stray quinoa grains. The first time I made the batter, I poured it into a separate bowl to test it. Lo and behold, there were a lot of quinoa grains left! I solved this by blending it again. 

When to Flip Quinoa Crust

The first time I made quinoa crust, I flipped it to brown the other side, following the process I used for blended tofu bacon. This isn't necessary. If you remove the parchment from the bottom and return the pizza to the oven with toppings, the bottom will naturally crisp.

For best results, only flip and bake the crust if you make a salad pizza, baking it the next day or freezing it.  

🍴 Serving Suggestions

It's a pizza crust, so load it up with different toppings, any way you choose. Wait to add tomato sauce and toppings until right before baking so you don't end up with a soggy crust. 

This is a great crust for a big Greek salad pizza with creamy chickpea hummus or a mixture of red peppers, onions, white beans, fresh basil, and baked hemp bacon bits. Try a Mexican salad pizza with creamy black refried beans and veggies. Top with sweet mango salsa or spicy tomato and jalapeno salsa fresca.