Vegan and gluten-free pizza crust is always my preference, when I make my pizzas. With just a few tweaks, nips, and tucks, this recipe has gone from being a good, gluten-free base, to being a fabulous substitute for anyone with allergies or the inclination to be a bit healthier.
This recipe is made with quinoa, so if you’re not a fan of the seed, you may want to consider another healthy variation. If you’re like me, however, and love quinoa, then I truly believe you’ll adore it like this!
This pizza is soft, yet sturdy, with crunchy edges and a filling bite. It is a terrific and EASY stand-in for any wheat-laden variety, and it packs a substantial protein punch!
5-INGREDIENT QUINOA PIZZA CRUST (VEGAN, GLUTEN-FREE):
Serves: 6 slices
- ¾ c. quinoa, rinsed and drained
- ¼ c. water
- ½ t. sea salt
- 1 t. baking powder
- 1 T. oil (I’ve used both coconut and olive with great results. Be sure the coconut oil is melted if you choose to use it.)
- Rinse the quinoa VERY WELL.
- Place the rinsed quinoa in a bowl and cover it with water (about one inch above where the quinoa sits).
- Let the quinoa soak overnight (at least eight hours).
- Preheat the oven to 425 degrees.
- Drain and RINSE the quinoa VERY WELL again.
- Place the drained and rinsed quinoa into a food processor along with the water, salt, and baking powder.
- Process the mix for about two minutes until it is smooth in consistency.
- Line an 8- or 9-inch cake pan with parchment paper. (I just place the cake pan on top of the parchment paper, draw an outline of it, cut it out, and place it into the cake pan.)
- Pour the oil into the pan atop the parchment paper.
- Pour the batter into the cake pan atop the oil, smoothing it out evenly.
- Bake the crust for 15 minutes.
- Carefully flip the crust over, and bake it for another five minutes.
- Top the pizza as desired.
- Bake the pizza for another 5-10 minutes until your toppings have cooked through.
- Cool, cut, and serve!
Serving size: ⅙ of recipe, Calories: 94, Fat: 3.5 g, Saturated fat: 2.1 g,
Unsaturated fat: 1.4 g, Trans fat: 0 g, Carbohydrates: 13.2 g, Sugar: 0 g,
Sodium: 158 mg, Fiber: 1.4 g, Protein: 2.8 g,Cholesterol: 0 mg
I’m vegetarian, so I use a part-skim mozzarella and parmesan combination, but if you have allergies or are vegan, you could top this with any number of vegetables or alternative cheeses. A sprinkling of nutritional yeast is also delicious!
Whatever variation you make, I am certain that you will LOVE this!
What is your favorite way to top a pizza?
I’m a fan of using caramelized onions, baked champignons, sautéed arugula, and crumbled goat cheese together. SO good!
Be happy and enjoy your meal
Dr Liana Nenacheva