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Thin Crust Quinoa Pizza | Complete Protein | Oil-Free

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An unconditional crust with crispy golden edges, soft and chewy on the inside, leaving you with a texture and taste that makes you want more — like “Back OFF, it’s mine!” more. Plus, the crust/bread has just four simple ingredients, including water and spices. It is a terrific and EASY stand-in for any wheat-laden variety, and it packs a substantial protein punch! As the title indicates, this recipe is made with quinoa, so if you’re not a fan of the seed, you may want to consider another healthy variation. But I will say that  the rinsing, soaking, and addition of Italian seasoning really helped to tame the strong taste of quinoa.

vegan gluten-free oil-free quinoa pizza crust

If you are feeding a larger group or wish to freeze some for later use, double all the ingredients in the recipe and follow the recipe instructions as written, dividing the dough into two pans. If you like the idea of making personal-sized pizza crusts, you could make two out of one batch. Personally, I love this idea.

Techniques and Tips

Rinsing the Quinoa


The Cooking Pan

Adding Toppings

vegan gluten-free oil-free quinoa pizza crust

What Color of Quinoa Should I Use?

Health Benefits of Quinoa

I hope you enjoy this super-simple recipe. Please leave a comment below and be blessed, amie sue

vegan gluten-free oil-free quinoa pizza crustIngredients

Yields 1 (10″ crust)


Presoaking the Quinoa

  1. In a medium bowl, add equal amounts of quinoa and water + 2 Tbsp raw apple cider vinegar.  Cover and soak for 8 hours on the counter.
  2. Drain and rinse the soaked quinoa.

Preparing the Crust Batter

  1. Add the drained and rinsed quinoa, 1/2 cup of water, Italian seasoning, and sea salt to a blender, blending until smooth.
    • At first, you may be tempted to add more water,but trust the process; it will blend creamy.
    • How much water gets drained from the soaked and rinsed quinoa may affect the consistency of the crust. If it appears too wet, add a few tablespoons of rinsed quinoa and blend. If it feels too dry, add a few tablespoons of water and blend. I didn’t have to do either, but keep this in mind.
    • The batter makes 2 cups.

Baking the Crust

  1. Preheat the oven to 450 degrees (F), placing the cast iron pan in the oven to preheat it before adding the batter.
    • Preheating the cast iron is key so that the crust cooks evenly. Don’t skip this step.
    • lf you are using a standard baking pan, line it with parchment paper, and add some oil, spreading it around with your hands until evenly coated.  DO NOT use wax paper; it will stick like crazy.
  2. Pour the crust batter into the hot pan and smooth it with the back of a spoon to reach the edges of the skillet (size depending).
    • The key is to make sure you don’t spread it too thick or thin. Make sure that the center isn’t much thicker than the edges, or it will cook unevenly.
    • The minute you start pouring, you should hear a sizzle as the batter meets the preheated pan (if using cast iron and no parchment paper).
  3. Bake the crust for 10 -12 minutes then flip pizza dough and bake for another 8 – 10 minutes.
  4. Remove from oven and top the pizza with whatever you want, then return it to the oven to bake for another 5-7 minutes.
  5. Let it rest for 5-10 minutes then serve.
  6. Store any leftovers, well wrapped, in the refrigerator for a day or so; freeze for longer storage. Bob and I can eat one whole pizza in one sitting, so good luck storing leftovers.

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