Quinoa Crust for Pizza or Cheesy Garlic Bread – a gluten free crust made with using quinoa flavored with Italian herbs and parmesan cheese.
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.
In 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.
Line a baking sheet with parchment paper and spray it with cooking spray. Pour the dough onto the parchment.
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.
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.
Let your pizza, or garlic bread, cool for at least five minutes before slicing.
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Quinoa Crust for Pizza or Cheesy Garlic 'Bread' Recipe
- 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.
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?
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!!
An excellent recipe. I make approximately 4 inch rounds and use them for hamburger buns.
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