How to Make Quinoa Pizza Crust | Cooking Light

No need to save pizza night for a “splurge” night! Give our protein- and fiber-packed quinoa crust a try. Not only is it a great gluten-free option, but it also makes for a more nutritious slice.

Quinoa Pizza Crust Recipe
Makes: One 9-inch pizza crust
Serves: 2

Ingredients:
3/4 cup uncooked quinoa
1/4 cup water, plus more for soaking quinoa
1 tsp. baking powder
1/4 tsp. salt
cooking spray

Step 1: Place the quinoa in a small bowl and cover it with water. Let the quinoa soak overnight or for at least 8 hours. Drain and thoroughly rinse the quinoa (this will prevent any bitterness in the crust). Place the quinoa, 1/4 cup water, baking powder, and salt in the bowl of a food processor. Process until a smooth batter is formed, about 2 minutes, scraping down the sides of the food processor as necessary.

Step 2: Line an 8 or 9-inch round cake pan with parchment paper (it may help to spray the pan with cooking spray first, so that the parchment sticks), and then spray the parchment paper with cooking spray. Pour the batter into the pan and smooth with a rubber spatula.

Step 3: Bake the crust for 15 minutes at 425°F. Remove the parchment paper from under the crust.

Step 4: Flip the crust over and return to the oven for 5-10 more minutes, or until golden and the edges are crispy.

Step 5: Remove from the oven and add sauce, cheese, and toppings of your choice. I topped mine with 1/4 cup low-sodium pizza sauce, 2 oz. fresh mozzarella cheese, and a handful of fresh basil leaves. Return to the oven and bake for another 10 minutes, or until the cheese is melty.

Step 6: Cut the pizza into four wedges, and enjoy!

Serving Size: 2 wedges (nutrition information is for crust only). CALORIES 236; FAT 3.87g (sat 0.45g, mono 1.03g, poly 2.1g); PROTEIN 9g; CARB 41.46g; FIBER 4.47g; CHOL 0mg; IRON 3.18mg; SODIUM 475.41mg; CALC 199.51mg

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