Best 4 Quinoa Crust Pizza Recipes

QUINOA CRUST PIZZA

Steps:

• For the crust: Put the quinoa in a medium bowl and cover with water by about 1 inch. Cover and refrigerate at least 8 hours or up to overnight.
• For the sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and cook until the edges are light golden, about 1 minute. Add the tomatoes, oregano, red pepper flakes, 1/2 cup water and salt. Bring to a simmer and cook until thickened, about 10 minutes. Set aside while you make the crust.
• Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Drain the soaked quinoa and rinse well. Line a rimmed half-sheet pan with parchment paper and brush the paper with olive oil. Put the quinoa in a food processor with the oil, baking powder, salt and 2/3 cup water and process to make a smooth, thick batter. Spread the batter into the prepared pan and bake on the hot pizza stone until set, 12 to 15 minutes.
• Flip the crust over in the pan and remove the parchment. (If the crust sticks to the sides, run a knife around the edge to loosen.) Bake until the top is crusty and the edges are crisp, about 5 minutes more.
• Spread the pizza sauce on the crust, almost to the edges. Sprinkle with the mozzarella and Parmesan and top with the pepperoni. Roughly tear the basil leaves and scatter over the top. Bake the pizza on the top rack until the cheese is melted and bubbly, about 15 minutes. Cut into squares and serve.

SHEET PAN QUINOA PIZZA CRUST RECIPE BY TASTY

Steps:

• Place the quinoa in a medium bowl. Add enough water to cover the quinoa, about 1½ cups (360 ml).
• Cover with plastic wrap and soak, at room temperature, for at least 8 hours, or overnight.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with nonstick cooking spray.
• Drain and rinse the quinoa.
• Add the quinoa, 1 cup (240 ml) of water, the baking powder, garlic powder, salt, and Parmesan cheese to a food processor. Blend for about 2 minutes, or until a smooth batter forms.
• Pour the batter onto the baking sheet, using a spatula to spread evenly.
• Bake the crust for 15 minutes. Flip the crust, removing the parchment paper, and bake for 10 minutes more, or until golden brown.
• Top the crust with the pizza sauce and mozzarella cheese, then add your favorite toppings.
• Return the pizza to the oven and bake for another 5-10 minutes, or until cheese bubbling and slightly brown.
• Cut pizza into squares and serve.
• Enjoy!

3 INGREDIENT INDIVIDUAL QUINOA PIZZA CRUST (NO SOAKING!)

Steps:

• Preheat your oven to 425 degrees.
• Place the quinoa and water into a small saucepan, adding a dash of salt and bring to a boil.
• Once boiling, reduce heat to a simmer. Cover, and simmer approximately 15 minutes or until the quinoa is soft and fluffy. **IMPORTANT:** You should not let the quinoa absorb ALL of the water, there should be a couple teaspoons left, although the quinoa will be cooked.
• In a small mixing bowl, combine the warm cooked quinoa, its liquid (should not be more than a tablespoon), the oil, and the flour. Mush it all together with your hands until a dough like texture is achieved.
• (At this point, you can add any seasonings to the dough you would like. I used cheese, garlic powder, onion powder, basil, oregano, dill, and a bit of sriacha. You may omit this step but your crust won't have as much flavor!).
• Line a baking sheet with parchment paper and shape the dough on it into a circle. The crust should be 1 cm thick and yield one pizza about 6 inches in diameter.
• Bake ten minutes, flip, and bake ten more minutes. You want to keep flipping the pizza so both sides are evenly crisped, however long that takes. If you don't do this correctly, the pizza will be "wet". Do not add your toppings until the crust is crisped on both sides!
• Remove from the oven and remove the parchment from the pan. Now you can add your toppings to your pizza. Return it to the pan (no parchment), and bake it for about 10 more minutes, or until everything looks crisp and melted.
• Remove from the oven again, cut into pieces, and enjoy!

GLUTEN-FREE PIZZA CRUST WITH QUINOA FLOUR RECIPE - (4/5)

Steps:

• Start by warming your water, add your yeast and your salt, mix everything together, and then add your psyllium husk into the mixture, and leave everything to sit for about ten minutes. After that take your flour and mix it with the wet mixture, start kneading your dough and do it for about 2 minutes, then add your oil, knead again for a little while until you have formed a ball out of it, after that put your dough into a warm and dark place to rise. When it has doubled in size spread it onto your pizza tray, you can spread it by hand or with a rolling pin, whatever works for you, pat it a little bit after you have stretched it and start applying your toppings. Press it, so that the air comes out of it. Add some flour on top of it and flatten it with your hands. When it is the shape and thickness you want, place it on top of a pizza stone (highly recommended) or a baking tray lined with baking paper. Add the tomato sauce and the toppings you like, I often add some balsamic vinegar, salt and black pepper to the tomato paste. I also like to add a small layer of parmesan on top of the tomato paste. Some tomatoes and some salami Finally the pizza is topped with some mozzarella and black pepper. Bake the pizza at 400 F for 20-40 minutes, the time differs so much because it depends on the thickness of the crust and on your oven. Keep an eye on the pizza while it is baking.