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Gluten-Free Pizza Crust

Looking for a gluten-free pizza crust? Did you know that it is possible to make pizza crust with quinoa? This gluten-free pizza crust is soft yet sturdy, with crunchy edges, and is a healthy alternative to wheat crust pizza. In addition, this gluten-free pizza crust is low-carb, full of protein, and very filling because it is rich in fiber and makes you feel fuller for longer!
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Prep Time: 10 minutes
Cook Time: 40 minutes
SOAKING TIME: 6 hours
Total Time: 6 hours 50 minutes
Servings: 2 servings
Calories: 392kcal
Author: Anna

Equipment

  • Blender
  • Silicone Spatula
  • Parchment paper
  • Baking Sheet
  • Bowl

Ingredients
 

  • 1 cup (180 g/6.3 oz) raw quinoa*
  • ⅓ cup water*
  • ½ tsp baking powder
  • ½ tsp teaspoon of salt
  • 1 tbsp olive oil

Instructions

  • Start by soaking the quinoa. Place the 1 cup (180 g/6.3 oz) raw quinoa* in a bowl or a jar, cover it with at least 2cm of filtered water and soak for 6 hours. This will allow the quinoa to soften enough to facilitate blending and create a smooth batter.
  • Preheat the oven to 430℉/220ºC. Line a baking sheet with NON-STICK parchment paper or use a non-stick baking sheet (you can use a pizza pan, a 23 cm round cake pan, or a rectangular pan). Brush with oil.
  • Rinse the soaked quinoa well and place in a blender. Add ⅓ cup water*, ½ tsp baking powder, ½ tsp teaspoon of salt and 1 tbsp olive oil. Beat on high speed until smooth and creamy. The batter should resemble a thick pancake batter.
  • Pour the batter into the prepared baking sheet. Spread into an even layer, about 3mm thick.
  • Bake for 10-15 minutes, until the crust begins to firm up and brown slightly. Then remove it from the oven, turn it over and remove the parchment paper from the top, if using.
  • Return the crust to the oven and bake for another 10 to 15 minutes, until it starts to brown and the edges are crispy.
  • Remove the crust from the oven and cover it with your desired toppings. Place it back in the oven and bake for another 10 minutes or until the cheese melts.
  • Remove the pizza and cool for a few minutes on the baking sheet. Transfer to a cutting board and slice. Serve immediately!

Notes

* The ideal is to let the quinoa soak for 6 hours. If you are in a hurry, use very hot water and soak for at least 30 minutes.
* If your batter is too thick and you find it difficult to mix it in the blender, add a little more water and beat until you have a smooth batter. The batter should resemble a thick pancake batter.

Nutrition

Serving: 1serving (half pizza) | Calories: 392kcal | Carbohydrates: 58g | Protein: 13g | Fat: 12g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 6.3g | Sodium: 588mg | Potassium: 633mg | Fiber: 6g | Vitamin A: 13IU | Calcium: 101mg | Iron: 4.2mg
Course: Dinner, Main Course, Pizza
Cuisine: Gluten Free, Italian
Keyword:Easy and Quick Dinner, Gluten-Free Pizza Crust, Healthy Food, Healthy Pizza Recipe, Low-Carb Pizza, Protein Pizza, Quinoa Pizza Crust
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