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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.
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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, 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!
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.
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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 21-Day 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.
Quinoa Gluten-Free Pizza Crust
Jen HansardIngredients
- 1 ½ cup quinoa soaked 3-8 hours in water
- 2 tsp Italian seasoning
- 1 tsp sea salt, unrefined
- 1 garlic clove
- ¼ cup avocado oil
Instructions
- Heat the oven to 450 °F. Have ready a 10-inch metal cake pan, two 8-inch metal cake pans or a well-seasoned cast-iron skillet.
- Drain the soaked quinoa in a fine-mesh sieve and transfer it to a blender. Add the Italian seasoning, salt, garlic and a little water and blend until smooth, adding more water if needed. Let the batter stand for 10 to 15 minutes while the oven heats.
- Place the pan in the oven to heat for at least 10 minutes. Add the avocado oil and heat for 5 minutes more.
- Pour the batter into the hot pan, carefully tilting so it runs to the edges. Smooth it with the back of a spoon if needed.
- Bake until the edges are golden and the center looks set and dry, about 10 minutes. Carefully flip the crust and bake for 5 to 10 minutes more.
- If not using right away, cool the crust completely on a rack. Refrigerate in an airtight container for up to 2 days.
Build your own pizza
- Heat the oven to 425 °F. Line a baking sheet with parchment paper.
- Place the crust on the baking sheet and top with sauce and your choice of toppings. Bake for 10 to 15 minutes.
- Let cool slightly before cutting into wedges.
Recipe Notes
- Soaking Tip: Soak the quinoa for at least 3 hours. Well-soaked quinoa blends into a smoother batter.
- Pan Tip: Make sure the pan and oil are fully hot before you pour in the batter. That’s what keeps the crust from sticking.
- Flavor Swaps: Swap the Italian seasoning for 1 teaspoon each dried oregano and basil, or add 1/4 teaspoon red pepper flakes for heat.
- Make Ahead: The crust is best the day it’s made, but extra crusts freeze well when tightly wrapped. Thaw if frozen, then reheat in a 425 °F oven for 5 minutes before adding toppings.
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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.