📝 About This Recipe
This innovative take on a classic Italian staple swaps traditional flour for nutrient-dense quinoa, resulting in a crust that is remarkably crispy on the outside and tender in the center. Infused with aromatic herbs and garlic, the crust provides a nutty, protein-packed foundation that elevates the entire pizza experience. It is a vibrant, gluten-free masterpiece that proves you don't have to sacrifice texture or flavor when choosing a wholesome alternative.
🥗 Ingredients
The Quinoa Crust
- 1 1/2 cups Quinoa (uncooked, soaked in water for at least 8 hours)
- 1/4 cup Water (fresh, for blending)
- 1 teaspoon Baking powder (ensures a slight lift)
- 1/2 teaspoon Salt (fine sea salt)
- 2 tablespoons Olive oil (extra virgin)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Garlic Powder
The Toppings
- 1/2 cup Marinara Sauce (high quality or homemade)
- 1 1/2 cups Mozzarella Cheese (shredded, low-moisture)
- 1/2 cup Cherry Tomatoes (halved)
- 1/2 piece Red Bell Pepper (thinly sliced)
- 1/4 piece Red Onion (thinly sliced into half-moons)
- 1/4 cup Fresh Basil (torn leaves)
- 2 tablespoons Basil Pesto (for drizzling)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Begin by soaking your quinoa in a large bowl with plenty of water for at least 8 hours or overnight; this softens the grain and ensures a smooth batter.
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2
Preheat your oven to 425°F (220°C). Line a 12-inch pizza pan or a large baking sheet with high-quality parchment paper and grease it lightly with olive oil.
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3
Drain the soaked quinoa thoroughly in a fine-mesh sieve and rinse under cold water until the water runs clear.
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4
Place the drained quinoa into a high-speed blender. Add the 1/4 cup fresh water, baking powder, salt, olive oil, oregano, and garlic powder.
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5
Blend on high for about 1-2 minutes until the mixture is completely smooth and resembles a thick pancake batter without any visible whole grains.
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6
Pour the batter onto the prepared parchment paper. Using a spatula, spread it evenly into a 10-12 inch circle, keeping it about 1/4 inch thick.
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7
Bake the crust in the preheated oven for 15-18 minutes. The edges should be golden brown and the top should feel dry and firm to the touch.
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8
Carefully remove the pan from the oven. Flip the crust over (using another piece of parchment to help) and bake for an additional 5-8 minutes to ensure maximum crispiness.
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9
Remove the crust again and spread a thin, even layer of marinara sauce, leaving a small border for the 'crust' edge.
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10
Sprinkle the shredded mozzarella evenly over the sauce, followed by the cherry tomatoes, red peppers, and onions.
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11
Return the pizza to the oven for 10-12 minutes, or until the cheese is bubbly and beginning to develop toasted brown spots.
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12
Once finished, remove from the oven and let it sit for 2-3 minutes; this allows the quinoa crust to set so it's easier to slice.
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13
Drizzle with fresh basil pesto, scatter the torn basil leaves, and sprinkle with red pepper flakes before slicing into wedges.
💡 Chef's Tips
Ensure the quinoa is drained very well; excess water will result in a soggy rather than crispy crust. Using a high-speed blender is essential for a smooth texture; if using a food processor, process for twice as long. Always use parchment paper, as the quinoa batter is quite sticky and will adhere to a bare metal pan. For a dairy-free version, substitute the mozzarella with a cashew-based vegan cheese or nutritional yeast sprinkles. If you want an even crispier bottom, preheat a pizza stone and slide the parchment-lined crust directly onto it.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light sparkling water with lemon. Serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the cheese. A side of balsamic glaze for dipping the edges adds a lovely sweet-and-tangy contrast. For a protein boost, add a few slices of prosciutto or grilled chicken on top before the final bake. Finish with a crack of fresh black pepper and a drizzle of high-quality extra virgin olive oil.