Probably the easiest and best gluten-free pizza crust recipe out there. This quinoa crust is sturdy enough to be loaded up with toppings and also makes a great flatbread or naan replacement alongside your favorite curry, soup or stew, and more.
- 1 1/2 cups dry quinoa, soaked 3-8 hours in water
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1 garlic clove
- 1/4 cup avocado oil
- 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.
- To bake, preheat oven to 425°F. Line a baking sheet with parchment paper. Place crust on lined baking sheet and add toppings. Bake for 10-15 minutes and allow to cool slightly before cutting into wedges.
- 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.
Keywords: quinoa pizza