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Crispy Thin Quinoa Pizza Crust Recipe

This 5-Ingredient Quinoa Pizza Crust has become a favorite in our household.

My oldest daughter, Jade, has recently struggled with eczema. After a severe flare in mid-April, we’ve worked to pinpoint triggers and adjust her diet to help calm her skin.

Attending Living Without’s Food Allergy Fest in early May opened my eyes to how widespread gluten can be and how easy it is to encounter cross-contamination in places you’d least expect. For example, a Mexican restaurant we frequent makes both corn and wheat tortillas on the same equipment, which allowed cross-contact and likely caused reactions when my daughter ate chips there. Once I switched her to strictly gluten-free products, she started improving.

Pizza was one of the foods she missed the most, so I developed a thin-style, gluten-free quinoa crust to bring that comfort food back to our table. A few readers (including my daughter) mentioned that the original version was a bit thick, so this thinner, more rustic crust maintains the same simplicity and great flavor while baking lighter and crispier.

Below is a clear, easy-to-follow recipe for Thin Quinoa Pizza Crust, including ingredients, instructions, and nutrition information. It’s made from soaked quinoa and is ideal for anyone avoiding gluten.

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Thin Quinoa Pizza Crust

This thin-crust pizza uses soaked quinoa for a simple, gluten-free base.
Servings:
9 slices
Author:
Lauren Goslin

Watch the Video

Ingredients

  • 1 cup quinoa rinsed, soaked 8–24 hours, drained, rinsed again
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ cup + 2 Tablespoons water
  • cooking spray

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a food processor or high-speed blender, combine the soaked, drained quinoa with the baking powder, salt, and water. Blend for 2–3 minutes until the mixture is completely smooth with no lumps.
  • Line a baking sheet with parchment paper and lightly spray the paper with cooking spray or oil.
  • Pour the quinoa batter onto the prepared sheet and spread it to your preferred thickness—about 1/4–1/3 inch for a thin crust.
  • Bake the crust for 20 minutes, until it looks set and slightly golden.
  • Add your desired sauce, cheese, and toppings.
  • Return the pizza to the oven and bake an additional 5–10 minutes until toppings are heated through and any cheese is melted.

Notes

Nutrition facts reflect the crust alone and do not include oil used on the parchment. WW points (new system): 2.

Nutrition

Calories: 66kcal
Carbohydrates: 11.7g
Protein: 2.5g
Fat: 1.1g
Fiber: 1.3g

If you try this recipe, please leave a star rating and a comment below to let me know how you liked it!