Quinoa Flatbread Pizza Crust

After trying countless crust recipes, this has taken the spot as the clear winner at our house. ??? We were looking for something easy to make, crispy and able to be picked up and eaten. We were surprised to find that these simple ingredients could come together and meet our high standards!

We call this a flatbread because it doesn’t create a fluffy crust that you see at most pizza restaurants. However, you can still top it with pizza fixings and, if you want, can get away with calling it a thin-crust pizza.

 

 

For the sauce, feel free to use a traditional homemade or store bought tomato sauce. When purchasing sauce keep in mind that they usually contain added sugar, salt and oil. A typical store-bought sauce has 500 mg of salt and 8 grams of added sugar (that’s 2 teaspoons!) in just 1/2 of a cup. Some better brands are Amy’s and Newman’s Own. Hummus also makes a great sauce.

Topping options are endless: onions, peppers, tomatoes, chopped cabbage, leafy greens, broccoli, zucchini, mushrooms, jalapenos, pineapple, olives, basil, oregano. Go crazy with your favorites! We highly recommend for-going the cheese and sprinkling with nutritional yeast, oregano and basil for extra flavor and nutrients.

 

Quinoa Flatbread Pizza Crust

 

To blend the quinoa, we used this food processor (Note this is an affiliate link). 

Quinoa Flatbread Pizza Crust

Plant-Based Quinoa Flatbread Pizza Crust

A simple homemade quinoa crust with just 5 ingredients - quinoa, baking powder and herbs - that come together to make a great base for any of your favorite flatbread toppings.
4.62 from 13 votes
Print Pin
Course: Main Course
Cuisine: American, Italian
Keyword: Flatbread, Pizza Crust, Quinoa
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 2

Equipment

  • Food Processor

Ingredients

  • 3/4 cup quinoa white or tri-color
  • 1/4 cup water
  • 1/2 tsp baking powder
  • 1/2 tsp dried oregano
  • 1/2 tsp basil

Instructions

  • Place quinoa and 1 1/2 cups of water in a small container with a lid and let soak, refrigerated for at least 4 hours (max 48 hours).
  • Once you're ready to make the crust, preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • Drain and rinse quinoa and transfer to a food processor or blender. Add 1/4 cup water, baking powder, oregano and basil. Blend on high until mostly smooth (2-3 minutes), stopping to scrape down the sides as needed. This should resemble a thick pancake batter. It's okay if some whole quinoa seeds remain.
  • Pour batter onto prepared pan and use a spatula to spread to desired thickness. For a crispy crust, spread thin. We typically make a rectangle crust, approximately 8 x 10 inches. Bake for 15 minutes.
  • Remove from oven, carefully flip and return to the oven for another 10 minutes, until golden brown.
  • Top with tomato sauce, hummus or pesto and desired toppings. Bake for 10 additional minutes, until toppings have softened.
  • Remove. Garnish with ground pepper, herbs, red pepper flakes, etc. and enjoy!

Notes

Cooked quinoa does not work in this recipe. Substituting other whole grains such as brown rice and barley leaves you with a mushy crust.
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating