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Gluten Free, Dairy Free, Vegetarian, Vegan

This delicious pizza crust is easy to make and nutritionally dense.

Quinoa (pronounced keen-wah) is a tiny, nutty-tasting, gluten-free, grain-like food that delivers a healthy dose of magnesium, fiber, and protein. In fact, one serving (1/4 cup) of quinoa fills 48% of our daily magnesium needs, boasts 13.1g of protein, and is low in sodium.

Quinoa grows with a bitter, protective coating called saponin that is easily rinsed off. The majority of quinoa sold today is pre-rinsed, although a quick rinse never hurts. To rinse: Place quinoa in a fine-mesh sieve and run it under cold water for a few seconds. Shake off any excess water and the quinoa is ready to cook.

Fun Fact: Quinoa is actually a relative of leafy green veggies like spinach and swiss chard. It is also one of the only plant foods that is a complete protein, meaning that it provides the body with all 9 essential amino acids.

Gluten-Free Quinoa Pizza Crust

  • 2-3 tablespoons Olive Oil
  • 1 ½ cups Quinoa Flour
  • ½ cup Water
  • ½ teaspoon Sea Salt
  • 1 clove Garlic, Sliced
  • 2 teaspoons Italian Seasoning
  • Preheat your oven to 375 degrees and coat either a baking sheet or pizza stone with Olive Oil.
  • Combine all ingredients in a large mixing bowl and mix until it resembles dough. Press dough onto baking sheet or stone.
  • Bake at 375 for about 10 minutes, or until the edges start to brown.
  • Remove from the oven and add toppings. Be as creative as you want – my favorite is margarita style pizza!
  • Bake for another 10-15 minutes, depending on your toppings.
  • Serve and enjoy!

Margarita Pizza Toppings

  • Tomato, Sliced or Sun Dried
  • Whole Basil Leaves
  • Fresh Mozzarella
  • Olives, Sliced
  • Garlic, Chopped
  • Red or White Onion, Sliced
  • Mushrooms, Sliced
  • Nutritional Yeast
  • Spices: Oregano, Rosemary, Crushed Red Pepper, Sea Salt, or Black Pepper, To Taste

margarita pizza toppings | Nourished Existence

4 Comments on Gluten Free Quinoa Pizza Crust

  1. Heather
    January 31, 2014 at 10:14 am (4 years ago)

    Hi! I’m really excited about this recipe, but for some reason it didn’t work for me. I followed the recipe exactly and the dough turned out crumbly. I tried balling it up and then pressing it out on a cookie sheet to see if baking it made a difference, but it didn’t. My crust doesn’t come close to looking as beautiful and delicious as yours. It didn’t stay together and there was no way you could cut it and pick up a slice. What did I do wrong?

    • Toned & Fit
      January 31, 2014 at 11:52 pm (4 years ago)


      It seems this is a common theme with just my bread-type recipes! Bummer. I am cooking at high elevation (I live in the mountains) and I know that affects cooking times and liquid needs. I’m going to do a little research to find out the specifics of cooking at high altitudes and sea level and make sure I’m adjusting recipes accordingly.

      – Amanda


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