5-Ingredient Quinoa Pizza Crust (Vegan, Gluten-Free) Recipe | Yummly
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5-Ingredient Quinoa Pizza Crust (Vegan, Gluten-Free)

Tim Babcock: "surprisingly good. I think next time I will use m…" Read More
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  • 3/4 cup quinoa (rinsed and drained)
  • 1/4 cup water
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 tablespoon oil (I've used both coconut and olive with great results. Be sure the coconut oil is melted if you choose to use it.)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories100Calories from Fat35
    Total Fat3.5g5%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat35
    Total Carbohydrate14g5%
    Dietary Fiber1g4%
    Vitamin A0%
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Tim Babcock a year ago
    surprisingly good. I think next time I will use my 14" pizza pan and try it as a thin crust. anyone have any ideas how much that would reduce the cooking times?
    Missi O Missi a year ago
    I doubled this recipe and put it on a jelly roll pan. I baked it for 25 minutes without flipping it over. I baked it another 10 minutes once I added toppings. I used cashew cream for the "sauce" and topped it with loads of fresh veggies. The crust was a yummy crisp along the edges and perfect in the middle. My family was shocked it was so good! This recipe is a KEEPER!
    Emily Smith 2 years ago
    Didn’t turn out at al
    Melissa Dunnink 2 years ago
    Super easy, super tasty
    Mari Merb 2 years ago
    I soaked the quinoa 8 hours but i didn‘t worked out :(
    Lisa 3 years ago
    It came out perfect and was a tasty crust
    Pfeifer 3 years ago
    Very good tasting but a bit less crispy in the center. I would use a 10 or 12 inch springform cake pan and finish the baking with toppings on a pizza pan with holes.
    Melodie L. 3 years ago
    Great alternative to regular pizza crust, Easy and tasted great.
    W 3 years ago
    So amazing and crunchy
    Phoenix Richards 3 years ago
    Definitely making again!
    Kris Serne 3 years ago
    Awesome!! And I cook it longer to make it crispy.
    Magela Lazo 3 years ago
    Great!! Wouldn’t change a thing
    edyta 3 years ago
    really good it was amazing to make it was yummy and everybody liked it
    Tarah L. 4 years ago
    Was as good as promised! Used olive oil and topped with homemade tomato sauce with fresh mozzarella and Roma tomatoes. This will be a weekly favorite!!
    amazing, i would love to nake it again
    Laura F. 4 years ago
    I have enjoyed everything that I have made from you site. I visit it often
    Hala Ghattas 4 years ago
    Excellent experience
    P 4 years ago
    Works very well, now in rotation
    Lara 4 years ago
    Simple to make, though neither husband nor kids liked it. I found it surprisingly tasty and will likely make again to use as a flatbread with veggies, hummus, etc. Like another reviewer mentioned, a bullet-style blender works in place of a food processor.
    Belinda Crenshaw 4 years ago
    I made a white pizza with this crust and it was wonderful!
    PurpleButterfly 4 years ago
    Excellent recipe! It's just like real bread. I will make this again! It's very fast and easy to put together.
    Marissa J. 5 years ago
    This pizza turned out ALOT better then I expected! It had the perfect texture and held up super well; it was crispy and super delicious. Topped with a homemade Greek yogurt pesto, Parmesan cheese, arugula, caramelized onions, and goat cheese. If you like quinoa, you'll love this!
    Yasmine A. 5 years ago
    sandy texture, not pleasant to eat. does not hold up well at all, woukd not recommend! calling it a pizza is a shame to pizza!
    Andromachi Z. 5 years ago
    simply U N B E L I E V A B L E !!!! Easy to prepare, leaves a feeling of fulfillment after you taste it!
    Juliet Bell 5 years ago
    I was really surprised at how well it turned out. I will definitely be doing his again. I didn't use parchment paper so it was a bit difficult to flip and instead of using a food processor I used a "bullet" which worked out perfectly.
    Tessa K. 5 years ago
    Firstly, the quinoa I soaked did not absorb enough water even with it soaked for nearly 24 hours and was very difficult for my cuisenart to make into any semblance of a proper batter. Perhaps because I only had red quinoa available, maybe it was stale, I don't know. Also don't use a round cake pan, not with that much batter. Follow her second video and put it in a much larger pan to get a thinner and crispier crust. It tastes much better that way