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

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. 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. 🙂

  2. 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.

  3. 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!

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. 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!

  9. 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?

  10. 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!!!!

  11. 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!

  12. 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!

  13. 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!

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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