This gluten-free pizza crust is simple and versatile. You may add your favourite spices, make it savoury or sweet. Different topping options are great with this basic crust. Allow plenty of time to soak the quinoa (12-24) hours before making the crusts. There are several benefits to soaking your quinoa.
Quinoa Pizza Crust
*Tip: You can easily soak a whole pack or bag of quinoa, make several crusts and freeze them for later use.
4 cups soaked organic quinoa (soak quinoa in triple the amount of water and 2 tablespoons of raw organic apple cider vinegar for 12 – 24 hours)
1/2 cup warm water
2 tbsp fresh organic rosemary
2 large cloves of organic garlic
1/2 tbsp nutritional yeast
1 tsp Himalayan salt (or to taste)
2 tbsp organic coconut oil (more to oil parchment paper)
1) Soak your quinoa in water and apple cider vinegar for 12-24 hours (I usually soak for 24 hours. It will start to sprout).
2) Thoroughly rinse the quinoa in warm water.
3) Preheat oven at 400 degrees.
4) In food processor or blender, incorporate rinsed quinoa, warm water (to melt coconut oil), rosemary, garlic, nutritional yeast, salt and coconut oil for approximately 3 minutes.
5) Use a deep square pan to make personal size crusts (will make approx. 4 crusts). Cover pan with parchment paper.
6) Pour some of the mix (it will seem a bit liquid) approx. ¼ inch think.
7) Bake for 15 minutes, flip the crust and bake another 10 – 15 minutes, until golden brown. Repeat steps 5 to 7 until you’ve bake all the crust mixture (it will make approx 4 personal size crusts)
8) Use preferred toppings and bake for another 10 minutes.
TIP: You can freeze the crusts until ready to use. Sauté veggies before using as pizza toppings. It is great for vegetarian or BBQ chicken.
Created by Isabelle Gagnon-Birch