Quinoa Crust for Pizza or Cheesy Garlic Bread

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Quinoa Crust for Pizza or Cheesy Garlic Bread – a gluten free crust made with using quinoa flavored with Italian herbs and parmesan cheese.

sliced Quinoa Crust on a cutting board next to a bowl of marinara sauce

Common foods like pizza and garlic bread are not allowed in a gluten free diet due to the wheat in the dough.  So, I came up with a gluten free quinoa crust that could be used for pizza or cheesy garlic ‘bread’.

To make this quinoa crust, start by rinsing the uncooked quinoa in a fine mesh strainer.  This will wash away some of the powdery residue that often tastes a little bitter.  Then, let the quinoa simmer in a little olive oil in a stock pot to develop a toasty flavor.  Once toasted, add water to the pot, cover, and simmer until cooked.

Once the quinoa is cooked, remove the lid and continue to cook it over low heat for another five minutes.  This will evaporate any excess moisture, preventing a soggy crust.

Transfer the quinoa to a large bowl and let it cool for 10 minutes.

bowl of cooked quinoaIn a separate bowl, whisk together some eggs, olive oil, garlic salt, dried oregano, dried basil, and baking powder.  The baking powder will start to react as soon as it is added to this mixture.  So, don’t mix these ingredients until you are prepared to make the dough.

Once the quinoa has cooled, stir in some shredded Italian-blend cheese.  Then, add the egg mixture and stir to combine.

bowl of cooked quinoa with spices

Line a baking sheet with parchment paper and spray it with cooking spray.  Pour the dough onto the parchment.

pressing Quinoa Crust dough on a baking sheet

Use your hands to spread the dough into an even, ¼ inch layer.  You could form it into a circle if you want to make pizza.  I made garlic bread.  So, I spread the dough into a 10 x 7 inch rectangle.

pressing Quinoa Crust dough on a baking sheet

Put the dough into a preheated 425 degree oven for 18-20 minutes.  The edges should turn golden brown.  Add whatever toppings you like.  Then, return it to the oven for 5 minutes.

To make cheesy garlic bread, I added ½ cup shredded Italian-blend cheese to the crust.  Then, served it with pizza sauce for dipping.

You could also top the crust with pizza sauce, shredded cheese, and your favorite pizza toppings.

holding up a slice of Quinoa Crust garlic bread with the rest in the background

Let your pizza, or garlic bread, cool for at least five minutes before slicing.

Find more of my recipes on TikTok

piece of Quinoa Crust Cheesy Garlic Bread being dipped in marinara sauce

Quinoa Crust for Pizza or Cheesy Garlic 'Bread' Recipe

4.97 from 33 votes
Quinoa Crust is a gluten free crust that can be used for pizza or cheesy garlic bread.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Video

Servings 4 servings
Calories 169 kcal

Ingredients
 

  • 1/2 cup quinoa
  • 3 tsp. olive oil divided
  • 1 cup water
  • 2 large eggs
  • 1 ½ tsp. garlic salt
  • ½ tsp. dried oregano leaves
  • ½ tsp. dried basil leaves
  • ½ tsp baking powder
  • ¼ cup shredded Italian-blend cheese pizza-blend or mozzarella would be good too
  • Optional - For cheesy garlic bread: ½ cup shredded Italian-blend cheese and pizza sauce for dipping
  • Optional - For pizza: ⅓ cup pizza sauce ½ cup shredded Italian-blend cheese, and your favorite pizza toppings

Instructions

  • Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Shake off as much excess liquid as possible. Add the rinsed quinoa and 2 tsp. olive oil to a medium sauce pot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast.
  • Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15 minutes, stirring occasionally. Remove the lid and turn the heat to low. Cook 5 more minutes, stirring occasionally (evaporating excess moisture). Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
  • In a small bowl, add the eggs, 1 tsp. olive oil, garlic salt, oregano, basil, and baking powder. Whisk until well combined.
  • Add the cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined.
  • Spread the quinoa dough into a ¼ inch, even layer on the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-20 minutes, edges should begin to brown.
  • Top with the pizza, or garlic bread, toppings and return to the oven for 5 minutes.
  • Let the pizza, or garlic bread, cool for 5 minutes before slicing.

Nutrition

Serving: 1portion = ¼ of the crust (without toppings) | Calories: 169kcal | Carbohydrates: 14.9g | Protein: 7.4g | Fat: 8.8g | Saturated Fat: 2.3g | Fiber: 1.7g
Course Appetizer, Bread/Muffin, Dinner, Entree, Main Course
Keyword bread sticks, pizza crust, quinoa crust
Cuisine American, Italian
Author Amanda Finks

dipping Quinoa Crust garlic bread into a bowl of marinara sauce

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Comments

  1. 4 stars
    Really yummy, is there an egg free alternative? I made it with egg replacer but would like to know if you have any other suggestions?

  2. 5 stars
    Wanted to try something different –
    Made the “quinoa pizza crust”. I then used “Damned Delicious” Enchilada casserole recipe on top and baked it – topped with chopped cherry tomatoes & avocado as suggested – absolutely delicious!!

  3. 5 stars
    Do you know if this will work putting it straight on a pizza stone? This looks so great, and I’m thinking of making it with bulgur instead of quinoa. I have made that substitution before in a different quinoa pizza crust recipe, and it came out really well. Thank you

  4. 5 stars
    I made this shortly after you posted it in 2014. Recently I moved and lost my written down copy.

    Must say, this is delicious!

    I was skeptical when placing the dough on the parchment paper as it was definitely slimy. After baking, however, I was sold!

    10/10 would recommend. 🙂

  5. 5 stars
    This was amazing, both my sceptical husband and (weirdly) quinoa-loving eight-year old loved this! It was devoured in minutes. I had tricolor quinoa on hand – it gave it a very rustic look.

  6. So then today, I made it again only this time, I used cheddar, some fresh garlic, red pepper flakes, and a dash of salt. I completely forgot the baking powder! DOH…. But it didn’t matter… still wonderful and delish!

  7. 5 stars
    Made it, loved it, gonna do it again! I made this with mozzarella and parm just for a little snack. It’s such a great recipe to play around with! I can see topping it with fresh basil & garlic, or making it with cheddar, or maybe try some pesto, or make it even thinner so it’s more like a cracker… oh me! The possibilities!

    THANKS SO MUCH!! This is a total keeper!

  8. I made the following changes
    Two cups cooked quinoa
    3 eggs
    2 cloves crushed garlic
    Pinch real salt
    4 slices earth island mozzarella style vegan cheese – chopped
    Double everything else

    Turned out fine. The texture certainly isn’t for everyone and I didn’t have any toppings except some vegan butter. (I’m not vegan just dairy and gluten free). I think it would be better as a pizza base than as garlic bread on its own like I tried.

  9. 5 stars
    Tried this tonight and love it! I made the cheesy garlic bread and ate it without dipping sauce! I saw a similar recipe making “bread” out of quinoa where they blended the cooked quinoa for a more even texture. Would that work in this recipe? Thanks!

  10. 5 stars
    Omg this tastes so much better than I expected!! It’s gonna become a staple in my house! I made half of the dough into the pizza version and the other half the bread sticks – just wanted to test out which I’d like best. And now that I’ve made it, I can’t decide! Both are amazing! A couple of changes: the dough was too runny, I added some left over cauliflower rice to solidify it more into a dough-like consistency. Didn’t have a few it mean on hand: I used garlic powder and fine sea salt instead of garlic salt; Italian Seasoning instead of Oregono and basil. While coming through Pinterest at 4 am, I got out of bed to make this! Sooooo good! Thank you!

  11. Do you think it is possible to omit the cheese and have the crust stay together? I am unable to eat dairy but this looks delicious!

  12. Mine unfortunately stuck to the parchment paper as well. I made sure to put a bit of olive oil down before as well. I flipped it over to peel it off and unfortunately it got baked into it and was near impossible to come off. the part I got to come off was so good! But I wonder why that happened?

  13. 5 stars
    This is simply amazing!
    I kept it in the oven for 15 min after adding toppings, since mine had cheese, tuna, and polish pickles (may not sound good, but it really was). As sceptical as I was about this recipe I have to admit it was delicious. Tons better than I would ever expect. Definitely advise everyone to try. Quick, easy and healthy. Thank you very much for sharing dear!!!!

  14. 5 stars
    This is by far the best pizza crust I have ever had in my life!! It is so easy and delicious, and I could probably eat this everyday!

  15. 5 stars
    This is truly amazing I was trying to find out what to do with leftover quinoa. Thank you so much for sharing this wonderful recipe!

  16. I have a quinoa and rice mixture that I got from Costco. Would that work the same way or does it have to be only quinoa. This recipe looks absolutely amazing and I can’t wait to make it!

  17. What is the purpose of toasting the quinoa before cooking it? Would this recipe still work if you just cooked the quinoa according to package directions, without toasting?

  18. I’m a little disappointed that at least 3 people commented that it was way too much salt–I wish I had read the comments before the recipe to save myself because it kind of ruined my dinner for me. I LOVE the idea of this, and I’m sure it tastes great, but all I can taste is salt 🙁 (The texture amazed me though, I did get to enjoy that much 🙂 )

    Would you be able to edit the recipe to maybe “1/2 t to 1 1/2 t, to taste” or something, so others can think know to start with less?

    1. To correct my first sentence there, I was disappointed that at least that many people commented on the salt, and yet the recipe still calls for the high amount without any warning that it may be too salty.

      Yes, I could have thought about it on my own and realized it was too much, and I take the blame for that, but I’d hate for others to also miss that potential issue and use that full amount, and not wanting to share this great recipe because of that.

  19. 5 stars
    FANTASTIC recipe! Just made it and LOVED it. My boyfriend and I plan to use it for a pizza next time. So impressed that it holds together as well as it does. Nicely done 😉

  20. I just put this pizza in the oven! Can’t wait to try it☺I will let you know!
    I am not telling my husband what it is made of. lol

  21. 5 stars
    I’ve made the cheese bread a few times now and like to use red or mixed quinoa for color and a little nutty flavor. I also add a little more water to cook the quinoa along with adding some sundried tomato purée This goes great with goat cheese dips! Thank you for this recipe!

    1. Hi Cindy, Sorry but I’m just not sure about this one. I’ve never tried to freeze it so I don’t really know if it would hold up well. If I hear of anyone trying this I will post an update.

  22. 5 stars
    I’m not in need of gluten-free recipes, but I found sone gorgeous rainbow quinoa and wanted to use it for amazing things. I made these twice already and truly liked them more than regular cheesy bread. I don’t like fluffy, fat wheat-based bread anyway, so these are awesome on many levels!

  23. I a’m vegetarian, and I will like to substitute the eggs. Whatcan Iuse? I want to try this recipe so bad. Thank you.

    1. Hi Aida,
      I must admit, vegan and vegetarian cooking is not my specialty. I have not attempted this recipe without egg. I suspect it could be done, but as I haven’t tried it, I don’t want to steer you the wrong way. I would probably look to vegan sites for what their favorite egg substitutions are and try those options.

    2. Hey! I’m not a vegetarian but I learnt a little tip in cooking school, basically you can substitute an egg by mixing a tablespoon of flax or chia seeds in two spoons of warm water, let it sit for about 15 minutes and you will see the water becomes a goopy texture, kinda like egg yolk, then incorporate that into the mixture and voilà!. The seeds don’t really damage the flavour as it’s a small amount but you can grind them beforehand if you want.
      Hope this helps!

      1. By the way, Amanda, this looks great! I’m thinking about doing this for New Year’s Eve as a snack, wish me luck!

  24. FOR THOSE ASKING ABOUT CHEESE IN CRUST:
    I made this quinoa crust without the cheese in the crust. I followed the recipe as written except instead of the cheese meant to bind the crust, I added 1 tablespoon of Arrowroot flour. I also blended all of the ingredients in my food processor before spreading out with a spatula in the baking pan. The quinoa crust held together and tasted very good. Thank you for a great recipe.

  25. I have made cauliflower crust and zucchini crust and, ready to try this quinoa crust. I love quinoa and this recipe looks super simple.

  26. 5 stars
    Thanks for sharing this!! I was sceptical that it would bind together very well and be like a real crust, but it is!! What a guilt free way to enjoy pizza!! The kids loved it 🙂

  27. is there a way to make this without baking powder? I’m allergic to corn and it’s hard to find recipes for pizza with out corn starch or flour (which can be cross contaminated) but baking powder is made with corn.

  28. 5 stars
    I can’t say enough about how amazing this quinoa crust is! I make it for anybody and everybody I can! I have used it for all different kinds of pizza and it is just as good leftover and it was fresh out of the oven. This recipe is now a staple in my house! Thanks so much for a healthier, guilt free way to enjoy pizza 🙂

  29. 5 stars
    Found your recipe a while ago, and I was so excited to finally make it and it definitely lived up to its expectation! This is definitely a game changer!! Im a parsley fan, so I sprinkled some on top!

  30. Fun story: I stupidly assumed the recipe called for 1/2 cup cooked quinoa because I already had some cooked. That seemed much too little so I decided to double the recipe. It wasn’t until I was mixing my dough-soup that it hit me so I had to cook more quinoa. And I agree that the amount of garlic salt was excessive… Maybe garlic powder and add your own salt.

  31. this recipe looks amazing! I cannot find a reply to those people who requested information about using something is an egg substitute. As good as this looks I would have to substitute the eggs with something. Can you help me please? Thanks!

  32. I think this recipe calls for way too much egg. I followed it to the T and it was super runny, may try again using just one egg. tastes like breakfast lol.

  33. 5 stars
    This is the best thing i have ever came across on the internet!!! i have made this about 10 times in the last 2 months iv switched the recipe up each time experimenting with different spices. thank you for this i’m in love!!!!!!!!!!

  34. 5 stars
    Wonderful recipe. I have been looking for easy quinoa crust for a while and i think finally i got an impressive recipe.

  35. Can u make crust ahead of time and add topping later ??
    ,,, I take trip to family and would like to make crust at home and add topping when I get there

  36. i m sorry i could not understand.

    what is the fan oven for 425 degrees F…. as i m in UK, and google said 220’c that is way so hot n my oven maximum 200’c fan oven.
    i can put garlic powder in a mixture.

    can i put the cheddar cheese, it is not gluten free, so which cheese are gluten free in uk, that i put cheese on the corner of crust and put tomato puree on the middle and put some veggie whole over, then pop to oven? i cant see any example there?

    1. First, I am not sure what you mean that your oven will not go to 220c? I live part time in the UK and bake a great deal and my partner’s oven goes well over 220c for regular setting (not convection). That said, if it truly only goes to 200c, that should be fine to bake at that temp, just bake it a little longer.
      The cheese listed in the recipe is meant to go straight into the dough mixture as a binder. If you want to make a “pizza” after baking the crust initially, then you can add additional “pizza” toppings (sauce, cheese, veggies, etc) and then bake for an additional 5 minutes (perhaps 8 min if you are using a lower heat..i.e. 200c). I believe Cathedral brand cheese should be gluten-free especially the block type of cheese that you would shred yourself.

  37. This Baby is in the oven right now, since is Summer time here (I’m Chilean) I used fresh ingredients like fresh basil, and fresh garlic instead of garlic salt, and the mixture turned out to be a little bit more runny than expected, so I put it into a oven pan and I’m
    Waiting for this bad boy to cook

  38. 5 stars
    Delicious! Great texture and flavor. I used garlic powder instead of garlic salt because of the reviews that said it was too salty, but I forgot to add salt itself. Obviously you need some so next time I’ll use half a teaspoon, maybe more. Also, used cheddar because that’s what I had on hand. All-in-all, excellent and will make again!

  39. This looks so delicious! I’ve been looking for alternative pizza ideas and this looks way more satisfying than a cauliflower crust.

    1. Yes! I have used flaxseed meal instead of eggs in this recipe. For each egg being replaced, mix one tablespoon of flax seed with three tablespoons of water and let the mixture sit for a few minutes.

  40. 5 stars
    SOO GOOD!!!
    I was skeptical at first but woooowww was I ever speechless throughout the whole process.
    Watching the quinoa toast, mixing in the egg mixture and the quinoa and spreading it out over the pan…mmmm. So quick and easy to make to! I’m so happy I chose to make this. Thank you so much!!
    😀

  41. the recepie and the response sounds very exciting- is it possible to make this without using eggs? Please reply-so can make it soon.thanks for sharig the recipe anyways.

    1. You can use flax seeds instead of the eggs! For each egg being replaced, mix one tablespoon of flax seeds with 3 tablespoons of water and let it sit for a few minutes. 🙂

  42. 5 stars
    i just made this and it turned out great. I used garlic powder, no salt. I also used egg whites and it turned out delicious! Thanks!

  43. This recipe looks delicious and fun! My husband has trouble with baking powder. Could I substitute with baking soda?

  44. I had some Quinoa in the pantry and wanted to make something for supper. I found your recipe on Pinterest and thought “I have everything on hand except the parchment paper. I’m going to give it a shot.”
    It turned out really tasty – I did adjust the recipe a bit – I used pink salt + garlic powder instead of garlic salt. I applied some olive oil on the pan instead of the parchment paper.
    Other than that, it turned out really well – not so much sticks, but long pieces that were great with a fork. I heated some marinara and supper was done! Very filling, healthy and a keeper, for sure. Thanks for sharing this with us!

  45. I made this today. I added sundried tomatoes to the dough and also used a combination of parmigiano reggiano and aged white cheddar. Very tasty.

  46. Can you make this recipe using an egg substitute? My daughter has an egg allergy as well as Celiac. Has anyone had luck using an egg replacer? Thanks!

    1. You can substitute flax seeds for eggs in most recipes! To replace one egg in a recipe, mix one Tablespoon of flax seeds with 3 Tablespoons with water and let it sit for a few minutes! 🙂

  47. Totally agree with the 1 1/2 tsp of garlic salt being wayyy wayy too much made my pizza super salty..i may reduce it to 1 tsp or 1/2 tsp.

  48. 5 stars
    This was absolutely wonderful! Love quinoa instead of traditional GF flours. Better than the almond flour recipe I tried last month! I also think I might be toasting my regular quinoa from here on out. The flavor and texture was wonderful. Thanks for the great recipe!

  49. 5 stars
    I just made this Crust and made it into a Pizza. It was a full size 12″ Pizza and it held together very well. It was also easy to spread with a spoon (no sticky mess on fingers). I enjoyed it very well and I will use this recipe for a Gluten Free crust from now on! YUM!

  50. This looks delish! Pinning it and sharing it with my GF clients. Thanks for sharing!

  51. 5 stars
    I made this tonight and it is amazing! I made the pizza version and it is so
    delicious!!! My daughter who is super picky loved it! I will definitely be making this again and again!!!!

    1. I was wondering get the same but thinking about freezing them after the firstbake and topping them and doing final bake another day.

  52. I had to go gluten free about 2 or 3 months ago because of severe intolerance or sensitivity. I have not confirmed that I am celiac but it is bad enough that even cross contamination has become a bit of an issue. With that said, I am relatively new to the gluten free diet. My boyfriend wanted to see if we could make a homemade pizza (he made me margaritas while I cooked, which admittedly was welcomed) so I tried my hand at a pizza with this quinoa crust for dinner tonight. I never had parchment paper on hand so the crust seemed to stick to the baking sheet more than I had hoped but other than that it turned out perfectly and was absolutely delicious. I will definitely be trying this again soon!!

  53. Thanks for the great recipe. Special thanks for including the nutrition info! As a type 1 diabetic (and RDN myself) I need the nutrition info when bolusing. True, I can calculate myself, but it’s so much easier when it’s provided.

  54. I made the garlic bread for my daughter-in-law law who is gluten intolerant. I had suggested that she use quinoa but she said she didn’t like the texture. I served this at a family dinner and she loved it and asked for the recipe. She was surprised that quinoa could taste so good. Thank you so much.

  55. I’m trying this recipe tonight with my boyfriend. I’m super excited I haven’t had pizza since before I was diagnosed with Celiac’s in June of this year. 🙂

  56. 5 stars
    I made this today with left over quinoa. It was SO GOOD. I ate one “bread” without anything on it after the first bake and fell in love. Thank you so much for sharing this recipe. I can see adding some shredded sprouts, etc. <3

  57. This looks amazing! I am going to try tomorrow – if I can get my ducks in a row- my son has a dairy, as well as gluten…and many more allergies. I am going to split the recipe in 2 and try half with the dayia cheese. I hope it turns out! We love pizza over here. I love how this is healthy!!!
    Thank you!

  58. Hello! I was wondering if the crust will turn out well without the cheese incorporated? (or is it needed to help bind the other ingredients together) Thanks!

    1. Kelly,
      The cheese in the crust was intended to be both a binder and a flavor enhancer.
      I haven’t tried this recipe without the cheese. But, I do think that the recipe would still work without it.
      If you try it, let me know how it turns out. Thanks!

  59. 5 stars
    I made this the other night with my boyfriend. You don’t even know how excited he was when I told him I found this recipe. It turned out amazing! We thought it was better than regular pizza! Needless to say we’ll be making it again very soon. Thank you.

    1. Deanna,
      I’m so happy that you and your boyfriend like the quinoa crust! I haven’t got much feedback on this recipe yet. So, I’m thrilled to hear that people are enjoying it.
      Thanks!

  60. I saw this on instagram, and I basically stopped everything I was doing. It’s so nice to connect with a registered dietitian! You’re so right. So many people think gluten-free is synonymous with healthy, but that simply isn’t true. This quinoa crust sounds amazing! I’m def going to give this recipe a try! Thank you for sharing ;). Pinning!

      1. I just made this. It is yummy but I will use half the garlic salt. 1 and 1/2 tsp was way too much!! Is that amount correct or was it a typo?

      2. Is this recipe with 1/2 cup cooked or uncooked?
        I have pre-cooked quinoa and I don’t know how much to use?

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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