This gluten-free pizza crust, made using soaked quinoa, can be paired with your favorite toppings for a Passover-friendly pizza night.
Quinoa Crust Pizza
Servings
1 Servings
Ingredients
- 3/4 cup uncooked quinoa soaked for at least 8 hours
- 1/4 cup water
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 tablespoon grapeseed oil to grease the pan
- Toppings of your choice asparagus, broccoli, mushrooms, etc.
- Marinara sauce
- Cheese optional, can use vegan cheese
Instructions
- Line a 9″ springform pan with parchment paper. Lightly grease the pan with grapeseed oil, and set aside.
- In a bowl, cover the quinoa with at least 1 inch of water and soak the quinoa for at least 8 hours. Soaking longer will further reduce any bitter flavour from the quinoa.
- Drain and rinse the quinoa, and transfer it to the cup of a food processor. Add the 1/4 cup water, baking powder and salt, and pulse until you have a smooth batter (about 2 minutes), scraping down the sides as needed to ensure an evenly texture .
- Pour the batter into the pan, smoothing the surface with a spatula.
- Bake the crust for 15 minutes at 400°F, then flip the crust (while removing the parchment paper) and cook for another 5 minutes, until the edges of the crust start to brown.
- Add your marinara sauce and toppings of choice, and return to the oven for another 5-10 minutes until the toppings are well cooked and any cheese has melted nicely.
Hello there! This looks great – thanks for sharing! I have a question about the flipping stage. This is cooked in a 9″ spring form pan so… when it comes time to flip I assume you undo the pan, flip the crust over back onto the pan – but do you then replace the spring form sides around the pan again or let it finish cooking without it? Thanks for any help!
You don’t need to put the sides back on.
My quinoa crust is finishing in the oven right now. It seems to be baking for quite a while…about 10 minutes for the ends to brown, but hopefully, it will be great! I decided to be even more creative. I made a garlic butter “sauce” which I’m going to use instead of the marinara sauce. I’m then going to have goat cheese, tomatoes, onions and mushrooms on top! Hopefully, it will be great. This is the first time I’ve ever used quinoa! I also didn’t know that baking soda can be used during Passover!