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.

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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


Servings 4 servings
Calories 169 kcal


  • 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


  • 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.


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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  1. 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?

  2. 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.

  3. 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 😉

  4. 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

  5. 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.

  6. 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!

  7. 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!

    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.

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

  10. 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 🙂

  11. 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.

  12. 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 🙂

  13. 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!

  14. 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.

  15. 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!

  16. 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.

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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