When making pizza, I normally use the crust recipe from Kimberly Snyder’s Beauty Detox Foods book. Kimberly’s pizza crust recipe yields delicious medium-thick pizza dough and serves about 3 people.
Most recently, I have been wanting to make a crust with fewer ingredients. I began searching online for quinoa pizza crust recipes. In my quest for a quick and easy recipe, I found that most of the recipes required the quinoa to be soaked for 8 hours, but I didn’t have that much time. So, I put on my thinking cap and created this pizza crust recipe together.
I’d describe this pizza crust as thin and crispy. I love it because it’s a personal pizza and it’s not too big. This recipe is packed with protein (from the quinoa) and fiber (from the oat flour)!
If you try making this, I hope you enjoy the simplicity, nutrients, and crispiness as much as I do!
Quinoa Pizza Crust
Serving Size: One 6-inch pizza (good for one person)
1/4 cup uncooked quinoa
1/2 cup filtered water
1/2 cup oat flour (can substitute sorghum)
1 tsp coconut oil
1 tsp oregano
1 tsp garlic powder
1/16 tsp 100% pure Stevia powder
1/4 tsp baking soda
1/8 tsp sea salt
2 shakes of cayenne pepper
1+ Tbsp water
optional: sriracha, other herbs like rosemary, thyme and parsley, chopped
Pizza Toppings of your choice. Here is a list of pizza toppings I enjoy on my pizza: pizza sauce, 1/4 onion/shallot, 1/4 cup red bell pepper, crushed red pepper, mushrooms, basil, jalapeno, crushed cashews or cashew cream (which resembles cheese).
1. Preheat the oven to 425 degrees F.
2. Place 1/4 Cup of quinoa, a dash of sea salt and 1/2 Cup filtered water into a small saucepan. Cover. Bring to a boil. Once it comes to a boil, turn down the heat to a simmer. Keep covered. The quinoa should cook about 15 minutes or until fluffy.
3. Line a half sheet pan with parchment paper or a silpat mat.
4. In a small mixing bowl, combine the remaining ingredients then add the warm quinoa. Mix and mash together with your hands until it forms a dough. If it’s too dry, add a tsp of water at a time until the dough comes together. You don’t want it crumbly, but at the same time, you don’t want it too wet. The dough should just come together.
5. With wet hands, flatten the dough onto the lined sheet tray and into a round, 6-inch disc; about 1/8″-1/4″ thick.
6. Bake for 10 minutes, when it becomes a bit golden. Flip it. If you have trouble flipping, try using 2 spatulas so it doesn’t break, and bake for another 10 minutes (other side should also be a bit golden). This is necessary so your crust holds up to the sauce and toppings.
7. Remove the sheet pan from oven and place pizza sauce and toppings of your choice onto the crust. Place back into the oven for 10 more minutes and voila! You have pizza on a crispy quinoa oat crust! To be extra careful, use 2 spatulas to lift the pizza onto the plate. Usually though, my pizzas are crispy enough that one spatula works just fine.
I hope you enjoy it! Bon appetit!
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