I originally re-created this Italian Classic with my Egg White Pizza recipe, which is awesome and protein packed, BUT when everyone else around you is eating REAL crust pizza, I crave the same exact thing. Like I have said before, I am lazy in the kitchen. I want nutritious and delicious food, that requires minimal amount of effort and ingredients I already have on hand. All the gluten free and lactose free crust recipes I seemed to stumble upon required WAY too much effort and too many types of pantry ingredients I didn't own or plan on buying. Then, I found this beauty from Oatmeal with a Fork. Lauren's recipe idea makes even the laziest of cooks able to create a delicious pizza base, with only five ingredients! AND I've added in the notes how you can make this part of a meal prep, to be eaten at a later date!
Before conquering this crust, make sure you have:
Food Processor/High Quality Blender
Eight hours to soak the quinoa
Crust Varieties for Baking:
- Muffin Tins - Mini Pizzas
- 8/9 Inch Round Pan - Round Style (a bit thicker, than traditional style, 1/4 inch approx)
- 6 Inch Round Pan - Sicilian Style (thick crust)
- Cookie Sheet - Thin Crust (depending on how thin you spread it)
3/4 Cup Quinoa
1/4 Cup Water
1/2 teaspoon Salt
1 teaspoon Baking Powder*(make sure your brand is gluten free!)
1 Tablespoon Olive Oil
1. Rinse the quinoa (unless you buy pre-washed!)
2. Place the quinoa in a large bowl, cover with water
(make sure there there is at least an inch of water
above the quinoa settled)
3. Let the quinoa soak overnight
(eight hours at minimum!)
After the quinoa has soaked for at least eight hours
4. Preheat the oven to 425 degrees
5. Drain and rinse the quinoa, careful not to lose any down the drain!
6. Place the drained and rinsed quinoa in a food processor with water, salt, and baking powder
7. Process the mixture for about two minutes, until it is smooth with no lumps, bubbles are okay!
(You may need to use a spatula to scrape down the sides of some unprocessed quinoa)
8. Line your pan of choice (8/9 inch cake pan) with parchment paper
(To get the right size/shape, trace the pan on the parchment paper, then cut it out)
9. Pour the Tablespoon of Olive Oil on top of the parchment paper, spread around
10. Pour the batter into the pan on top of the oil, smoothing it out with the spatula
11. Bake the crust for 15 minutes
12. CAREFULLY FLIP THE CRUST - See Video Below to eliminate a flop!
If adding toppings, remove crust, top with desired ingredients then bake another 5-10 depending on ingredient cook time
- Meal Prep Idea: Make multiple batches of crust, let cool completely
Wrap in Ceran Wrap
Freeze in a gallon size bag
Defrost when you want pizza night!
- Craving a thin crust? Spread it out along a cookie sheet for a rustic type crust and bake for longer
- Like your crust to have some flavor? Spices to add : oregano, basil, garlic, crushed red pepper
- Want a cheesy crust? Add : Shredded Mozzarella Cheese/Go Veggie Rice Mozzarella Flavo Shreds OR