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

5 from 1 vote

This easy gluten-free quinoa pizza crust recipe uses whole quinoa (soaked and unsoaked) for a delicious, oil-free vegan blender pizza base.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegan

Servings:

Calories: 114kcal

Place quinoa in a small bowl and cover it with several inches of water. Let it soak at room temperature for 8 hours or overnight. Alternatively, skip soaking and rinse it. See the notes on the main differences between the soak and no-soak results.
Cut a piece of parchment paper to cover a pizza pan or pizza stone. Set the paper aside and add the pan to the oven as you preheat it to 425 F (220 C).
Rinse the quinoa (drain first if it's been soaked). Then add all the ingredients to a blender or food processor.
Start blending at a slow speed, gradually increasing as the quinoa breaks down. Scrape the sides and bottom a few times to pick up individual quinoa grains.
Remove the heated pizza pan and lay the parchment paper on it.
Pour the quinoa batter into the middle of the paper and use a spoon or spatula to spread it to the approximate size of a 15-inch pizza (about ¼ inch thick).
Place the crust in the oven and bake for 15-18 minutes until it starts to firm and brown.
Remove the crust from the oven, slide the paper from underneath the crust, add your favorite toppings, and return to the oven. Bake another 10-15 minutes.
If you are making a salad pizza or freezing the crust, you'll need to flip it. To do this, slice a cutting board or some flat over the top and flip the pizza pan over. Peel the parchment paper off and slide the crust, baked side down, onto the pizza pan. Bake for another 10 minutes to brown it.

Soaked quinoa will blend more quickly for a smooth batter. Unsoaked quinoa will still blend into delicious pizza batter; however, you may notice crunchy grains of quinoa in the final product. After testing, I noticed no difference in taste, only slight differences in texture.
Be sure to rinse the quinoa to remove any bitter flavor.
If you skip the nutritional yeast, add another ½ teaspoon of salt.
Store baked quinoa crust for 3 days if toppings have been added. Wrap it in foil or plastic wrap. Reheat in the oven or microwave.
Add baked quinoa crust to a large plastic freezer bag or wrap it several times in plastic wrap. Lay it flat in the freezer. Reheat in a hot oven from frozen. After it has thawed, add toppings and continue baking.