Gluten Free/ Lunch & Dinner

Gluten Free Quinoa Pizza Crust

My Aunt told me about this idea.  She said ‘Nina, you’ve GOT to try this, I like it better than real pizza crust! Its DELICIOUS!’.  I thought, No way would this even stick together and not crumble apart.  It’s make out of like 90% quinoa after all!  Even if it would hold together, it probably was not going to taste all that great, right?

I’m glad to say that I was wrong.  I can’t say its better than restaurant pizza crust, but it is VERY good! I don’t think I’ll be desiring to make another pizza crust when I’ve got this in my arsenal.  It’s crunchy, strong, and flavorful too.  You can choose to make this without any spices or cheese too, but I like the taste!  Feel free to use this crust for a pesto pizza, a white spinach pizza, or the traditional sauce and cheese with your favorite toppings.

Quinoa is a very healthy grain, one of the healthiest grains arguably you can eat.  It is one of the highest grown (if not the highest) source of food humans eat, coming from the Rocky Mountains.  Unlike most vegetarian foods, quinoa is a complete protein.  It also supplies copper, iron, fiber, magnesium, manganese, phosphorus, potassium, zinc, etc.  So this is a nice grain to add into your diet.

NinaFood_-5090Before going into the oven.

Gluten Free Quinoa Pizza Crust

Print Recipe
Serves: 2 Personal Sized Pizza Crusts Cooking Time: 45 Minutes


  • 1/2 Cup - Quinoa (soaked overnight, OR cooked fresh)
  • 1 Tbsp - Coconut Oil
  • 2 Tbsp - Ground Flax/Chia
  • 6 Tbsp - Filtered Water
  • 2 Cloves - Garlic (crushed)
  • 1/2 Tbsp - Oregano (dried)
  • 1/2 Tbsp - Parsley (dried)
  • 1/2 Tbsp - Basil (dried)
  • 1/4 Tbsp - Rosemary (dried)
  • 1 tsp - Baking Powder
  • Optional - 1/2 Cup Daiya Cheese



You can choose to soak your quinoa overnight, rinse and shake dry.


OR if you did not have time to do this, start by roasting your quinoa with coconut oil on the stove at a low heat, just enough to cook the moisture out and get them to cracking and popping for a few minutes. Add 1 cup of water until it boils, then let it cook for 15 minutes on low heat. When cooked, pour out the excess water as much as you can.


Preheat your oven to 425F.


Prepare your flax/chia egg by combining it with the filtered water and letting it sit for 5-10 minutes, or until it becomes like a paste.


When the quinoa is roasted, turn off the stove, wait for it to cool a bit, and pour it into your mixing bowl. Mix together all of the remaining ingredients very well until it forms a thick sticky batter.


Prepare a baking tray with oiled down parchment paper and begin to form your dough in the shape of your pizza. Make sure it is not too thick or thin (see my photo above).


Cook in the oven for 20 minutes, take it out and apply your toppings, then cook for another 5-10 minutes.


When ready, take it out of the oven, let it cook and serve!

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  • Reply
    Simply Splendid Food
    August 5, 2016 at 4:14 am

    I look forward to trying your pizza recipe. ~ looks spectacular!

  • Reply
    October 24, 2016 at 6:02 pm

    I am gluten-free too, but I’ve never seen this recipe. I must try 🙂 thanks for sharing! And you’re welcome to visit my site xxx

    Have a nice day!

    • Reply
      October 24, 2016 at 6:03 pm

      Btw… I am originally polish living in US and I saw you are half polish fron NY, how funny 😀

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