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