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If you want a gluten-free pizza crust that has the taste + texture of the real thing then you’re in the right place. My quinoa crust uses only a few ingredients to create and incredibly lovely gluten-free pizza crust that you can top however you want for great, healthy pizza recipes without the inflammation and tummy troubles gluten often causes.
This gluten-free pizza crust recipe not only makes the perfect base for pizza night, it also makes a great gluten-free flatbread option alongside your favorite creamy potato curry, vegetarian minestrone soup and more. I’ve tried several gluten-free crusts in the past and this is hands down my fav version… I hope it becomes a staple at your house too!
Table of Contents
What Makes Pizza Crust Gluten-Free?
Typical pizza crust contains water, sugar, yeast, oil, flour, and salt. It needs time for the yeast to activate, as well as for the dough itself to rise. While there are recipes for gluten-free pizza crust that still use yeast + sugar, my recipe keeps the ingredient list simple in a different way.
Soaked quinoa is the base of this crust. I then add in Italian seasoning, fresh garlic and salt for a tasty base, though feel free to add in your own spice mixture. Avocado (or olive) oil comes in for baking, and that’s it! While my crust does take time, just like regular pizza crust, it is super simple to make, as well as incredibly delicious.
How to Make Gluten-Free Pizza Crust
If you’re ready to make this recipe, then you need to plan ahead. Soaking is a very important part of the process. It takes between 3-8 hours for the quinoa to soak as well as soften. If you use warm water, then it’s quicker. I like to soak them in the morning so it’s ready when dinner rolls around.
A cast iron skillet gives me the best results when baking this crust, though another kind of pan works too. I find that the cast iron helps shape the crust into a circle, as well as gives it the perfect crispy finish.
Finally, avocado oil works best for this recipe, as it has a higher heat point. Olive oil can work in a pinch, as well as coconut oil, though the coconut oil will add a different flavor to the finished crust.
Plant-Based Pizza Toppings
Now that you’ve got the inside scoop on the best gluten-free pizza crust recipe around, what other plant based, whole food options are there for the sauce, cheese, and toppings?! While a classic tomato sauce is great, I love using vegan pesto for my “pizza sauce”. Pesto packs a punch through fresh herbs.
Don’t feel shy about loading up that crust with veggies! Kale chips provide a great crunch as does roasted broccoli. Arugula adds a pop of freshness, radishes a little tang. Fresh bell peppers are a classic, while a spicier pepper can add a burst of energy. What I’m trying to say is, don’t hold back! Toppings are your time to shine.
I love to finish off my pizza with crushed red pepper and my vegan cheese sprinkle, found in my Winter cleanse. This cheese sprinkle reminds me of Parmesan, in both flavor and texture.
More Favorite Pizza Recipes
Need some inspo on how to top this crust? Here are some of my fav pizza recipes:
This crust has been tweaked and perfected over the years. I hope you make it and play around with the toppings. You really can take this pizza crust in soooo many different directions!
Don’t forget to rate + review once you’ve tried it so I can know what you think.
Gluten-Free Pizza Crust
Ingredients
- 1 ½ cups quinoa soaked 3-8 hours in water
- 2 tsp Italian seasoning
- 1 tsp sea salt, unrefined
- 1 garlic cloves
- ¼ cup avocado oil
Instructions
- Drain the pre-soaked quinoa with a fine-mesh sieve and place into the jar of a blender. Add the remaining ingredients, except for the avocado oil, plus 1/4 cup water, and blend until smooth. Add a little more water, if needed, to facilitate blending. Allow the batter to stand for 10-15 minutes while oven preheats.
- Preheat oven to 450°F. Have ready a 10-inch or two, 8-inch metal cake pans or a well-seasoned cast iron skillet. Place the pan(s) in the oven to preheat for at least 10 minutes. Add the avocado oil and allow to heat for an additional 5 minutes.
- Pour the batter into the preheated pan(s), carefully tilting so the batter runs to the edge of the pan. Use the back of a spoon, if needed, to ensure the batter is even.
- Bake for 10 minutes, or until the edges are golden and the center looks set or dry. Remove pan from oven and carefully flip the crust over and bake for another 5-10 minutes.
- Transfer the crust to a cooling rack if not using immediately, and allow to cool completely. Crust can be made 1-2 days in advance and kept refrigerated in an airtight container or resealable bag.
Build your own pizza
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper.
- Place crust on lined baking sheet. Add sauce and toppings. Bake for 10-15 minutes.
- Allow to cool slightly before cutting into wedges.
Equipment
- oven
Notes
- Crust is best the same day it is made. If made ahead, reheat crust in a 425°F oven for 5 minutes before adding toppings. Bake as directed in the recipe instructions.
- You can make more than 1 crust at a time and freeze the remaining for future. Just thaw before topping + baking the final time.
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I love this recipe. I have been looking for a healthy pizza crust recipe for a long time. I made it in the oven the second time. The second I’m going to try cooking it on the stove top like a crepe. I have tried cauliflower and all kinds of other things, but this is the first one that acts like a pizza crust. Thanks so much.
This crust is delicious! Browns nicely, crispy edges, and filling. The perfect vehicle for ALL the veggie toppings! Thanks for a great recipe.
Best gluten-free crust I’ve come across!
Because of some health issues, I’ve had to go on a super specific weird diet recently. This pizza crust is actually something I could have though! I was so shocked at how well it turned out and that I didn’t feel disappointed about my pizza, while watching the rest of my family eat store-bought pizza. I topped it with softened goat cheese, shredded manchengo (sheep’s milk cheese), spinach, garlic and Italian spices. Sooo good! 🙂
Can’t wait to try this recipe for our next pizza night.
Can you use quinoa flour instead of soaking and blending quinoa? If so, would you use the same 11/2 cups?
This is our family’s go-to crust, ever since we had it in the cleanse. It is simple, and has the texture of real pizza crust.
Can this crust be made ahead of time and then put in the freezer to later be thawed before adding toppings and baking?
Hi Jen! Yes, you can totally make ahead and freeze. Just be sure to thaw completely before baking with toppings.
Do you think I can use millet instead? I don’t feel good with quinoa.
Cherie, it’s definitely worth a try. While we haven’t tried millet in this recipe, we love the idea, because millet is another great option when looking for a gluten-free grain.
Thank you for a gluten-free pizza crust option. I am sensitive to gluten (not full on celiac) and try avoid it. Does it make a difference if I soak the quinoa for 3 hrs versus the 8 hours?
Hi Terry! I don’t think it makes a huge difference but if you are soaking it for less time, def use warm water. 🙂
This seems like the same crust recipe that’s used in one of the Fresh Start plans, right? If so… it’s SOOO good! Thanks for sharing it here.
You’re right, Olivia! This pizza crust recipe is from our Plant-Based Cleanse called Fresh Start: Spring Flavors. What? Pizza during a cleanse?! That’s how we rawk. 😉