For anyone in search of a much healthier, quicker, and easier pizza crust as an alternative to the traditional flour-based version, boy, have I got a recipe for you! This is a delicious 6-ingredient quinoa-based crust that just happens to be flourless, vegan, and gluten free!
Note: The original recipe (link below) is for a 5-ingredient crust, but I decided to add ground flaxseed for added nutrition and even better texture. Also, I did not soak the quinoa as instructed in the recipe; instead, I cooked it as normal and let it cool, which saves time. (I’m not a defiant person; really, I’m not…ok, maybe just a little. 😏 But we’re talking recipes here, and I just like changing them up which I do pretty much always, due to my inquisitive and experimental nature.)
The dough comes out somewhat wet and sticky, so rolling it out is not advisable. I just hand pressed it flat using my fingertips to create the circular shape; fairly quick and easy. A little messy to work with, but totally worth it! You can try placing wax paper or plastic wrap on top of the dough when pressing it flat to make it easier and less messy.
As you can see, the addition of ground flaxseed gives the baked crust a beautiful golden hue which results in the perfect texture and consistency – nice and crispy on the outside and chewy in the middle – not to mention great taste and added nutrition. It’s a total win-win in my book.
Now for the fun part: adding the toppings! I did a modified margherita version here with homemade pizza sauce, ricotta, shredded mozzarella, fresh basil, crushed garlic, extra virgin olive oil, Italian seasoning, rosemary, and sage. Oh my gosh, was it delicious!!
This recipe yields about 4 or 5 personal-sized rounds measuring about 7″ in diameter, and I made them pretty thin (approx. 1/8″ thick). I decided to make them personal size allowing us to customize the toppings to our liking. If you decide to make a larger crust or a combination of sizes, go for it! But I must warn you…the larger they are, the more difficult they will be to flip over intact to bake on the other side.
Here are two rectangular pizzas I made using the same recipe the second time.
I don’t ever remember having made any type of pizza crust before, so I wasn’t sure about this. Plus with the addition of ground flax, I had to guesstimate and slightly alter quantities. I’m very happy with the results, which came out way better than I had hoped! A definite winner in my book and a favorite recipe that I will make repeatedly…maybe it’ll be yours too. I’d be interested to know if you decide to try it and which version you go with. Please feel free to comment below!
The following recipe has been adapted to include the addition of ground flaxseed for added nutrition and better texture, along with procedural changes. See original recipe here.
- 1/2 cup dry quinoa (rinsed, drained, cooked, and cooled; can be made ahead of time)
- 1/2 cup ground flaxseed
- 1/4 cup filtered water (more if necessary)
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 tablespoon olive oil
Thoroughly rinse quinoa under cold running water and drain very well. Cook as follows: Place rinsed quinoa in a small saucepan with 1 cup of cold water (1:2 ratio of dry quinoa to water). Bring to a boil over medium-high heat. Once boiling, lower heat to a simmer and cook, covered, for 15-20 minutes until all of the water is absorbed. Remove from heat source, fluff with fork, and let cool.
Preheat oven to 425ºF.
Line two cookie sheets with parchment paper to avoid sticking. (A cookie sheet works best for making personal size crusts, as two smaller crusts will fit nicely alongside each other…plus, they’ll be much easier to flip when baking.)
Once quinoa has cooled, place into the bowl of a food processor along with the ground flaxseed, water, sea salt, and baking powder. Process the mixture for up to two minutes until a smooth consistency is achieved.
Drizzle olive oil evenly onto the parchment paper. Place about one quarter of the dough on top of the parchment paper, and hand flatten to approximately 1/8″ thickness while forming a circular shape using fingertips. Repeat for additional crusts.
Transfer pan to oven and bake for 15 minutes. Carefully flip the crusts over and bake for another 5 minutes.
Remove pan from oven. Top the crusts with desired ingredients, and bake for 5-10 minutes or until toppings have cooked through.
Cut into slices, serve, and enjoy!
Any leftover dough can be refrigerated for up to 3 days and baked when needed.