After following a gluten-free diet for six years in college, the one thing I missed was biting into a chewy slice of hot and gooey pizza. There were frozen pizza options, but they just weren't the same — they tasted more like the box than actual pizza. Here's a homemade crust that's gluten-free and only takes a few steps to whip up — no kneading or rising required!
Made with soaked quinoa and fresh basil, this pizza crust is soft, chewy, and so flavorful. It's everything you'd want in a pizza crust, and since it's made with whole-grain quinoa, it offers bonus protein and fiber you won't find at your local pizzeria.
This crust is also vegan, so you can top it with sauce and your favorite veggies to keep it meat- and dairy-free, or go ahead and sprinkle on some fresh mozzarella.
It makes a 13-inch pizza, so you and one or two of your gluten-free friends can enjoy a real feast. At just 149 calories per slice (without toppings), it's a healthy way to satisfy your pizza cravings without expanding your gluten-free waistline.
You need to soak the quinoa at least eight hours, so this pizza crust takes a little planning ahead.
1 1/2 cups quinoa, rinsed and drained
Water for soaking
1/2 cup water
1 teaspoon sea salt
1 teaspoon baking powder
8 fresh basil leaves
1/2 teaspoon garlic powder
- Place the rinsed quinoa in a bowl and cover it with water, about one inch higher than the quinoa.
- Soak at least eight hours — you can do this overnight or early in the morning before heading out for the day.
- Preheat the oven to 425 degrees.
- Using a sieve, drain, rinse, and drain the quinoa again.
- Add the quinoa to a food processor. Add the half-cup water, salt, baking powder, basil, and garlic powder. Process until smooth, about two to three minutes. It'll be the consistency of thick pancake batter.
- Lay a large piece of parchment paper underneath a 13-inch pizza pan. Trace around it and then cut out the circle. Lay the circle on top of the pan and spray lightly with cooking spray.
- Pour the batter in the middle of your paper circle, using the back of a spatula to spread it evenly, all the way to the edges.
- Bake for 10 to 12 minutes.
- Flip it and bake for another eight to 10 minutes. Flipping takes a little finesse. I placed another pizza pan on top and flipped them both together to get the crust onto the second pan. Then I put the parchment paper back on the original pan and slid the crust on top.
- Top with sauce and your favorite pizza toppings, and bake for another 10 to 12 minutes.
The nutritional info below is for 1/3 of the pizza crust (two slices) without any toppings.
Source: Calorie Count
- Main Dishes
- 3 servings (6 pieces)
- Cook Time
- 9 hours
- Calories per serving