Go Back
Quinoa Pizza Crust

Quinoa Pizza Crust

A simple gluten-free pizza crust made from soaked quinoa, then topped with mozzarella, cherry tomatoes, pesto, pine nuts, and fresh arugula.
Print Recipe Pin Recipe

Ingredients

  • 200 g raw quinoa soaked overnight
  • 1/4 cup hot water 60 ml
  • Pinch of salt
  • 100 g fresh mozzarella
  • Handful of cherry tomatoes
  • 2 tbsp basil pesto
  • 1 tbsp pine nuts
  • Handful of fresh arugula
  • Optional: olive oil or balsamic glaze

Instructions
 

  • Rinse the quinoa well and soak in water for at least 6 hours or overnight.
  • Preheat oven to 220°C (425°F) and line a baking tray with parchment paper.
  • Drain the quinoa and blend with hot water and salt until smooth.
  • Spread the batter on the tray into a thin round or rectangle, about 0.5 cm thick.
  • Bake for 20 minutes until set and lightly golden on the edges.
  • Flip the crust and bake for 5–8 minutes more for extra crispness.
  • Top with pesto, mozzarella, cherry tomatoes, and pine nuts.
  • Return to the oven for 5 minutes, until the cheese softens.
  • Finish with fresh arugula and drizzle with olive oil or balsamic glaze if desired.
  • Rest for 2–3 minutes, slice, and serve.

Notes

  • Drain the soaked quinoa well for a crispier crust.
  • Pat the mozzarella dry to reduce excess moisture.
  • Add arugula after baking for the best texture and flavor.

Nutrition

Calories: 300kcalCarbohydrates: 31gProtein: 11gFat: 15gFiber: 4g