This recipe is the perfect example of what happens when I “make do” with what I have on hand. I was still trying to follow the Tone It Up plan and was looking for an alternative type of pizza crust that would be meal-plan-approved. I thought maybe a socca pizza crust, made with chickpea flour (like this one) would be a good idea. Unfortunately, I couldn’t find any chickpea flour at the grocery store, so I started brainstorming other ideas. I decided if it worked with chickpea flour, why not quinoa flour? And thus, a quinoa pizza crust was born.
What I love about this crust is that you can make it thin and crispy. Oh, and you can top it with anything your heart desires.
I apologize in advance for the less than stellar photography, but I was so excited to eat it, I didn’t set up my light box. You’ll forgive me, once you try this pizza crust. Keep in mind, you need quinoa flour, not just quinoa. I bought a bag of Bob’s Red Mill, and it was a little on the pricy side, but worth it, in my opinion. Plus, this recipe is vegan and gluten free.
Quinoa Pizza Crust
- 1½ cups quinoa flour
- ¼ cup of oat flour* or gluten free flour
- ½ tsp sea salt
- ½ tsp
italianspices (I use a blend of oregano, garlic, and crushed red pepper)
- ½ cup warm water (you might need up to ⅔ cup of water but start small!)
- 2 tbsp olive oil
- Toppings of your choice
- Preheat the oven to 375
- Combine the quinoa flour and oat flour, then add in salt and spices.
- Add warm water and olive oil.
- Your mixture will be a little lumpy, and you may need to use your hands to mix it all.
- Spray a baking sheet or pizza stone with olive oil (or just coat it with a paper towel dipped in olive oil) and bake at 375 for about 10 minutes, or until the edges start to brown.
- Add toppings and put it back into the oven until your toppings are cooked!
- *Note: I didn't have oat flour, per say, but I tossed about ⅓ cup rolled oats into my food processor until they turned to flour. I read that you can do the same thing with quinoa. But I haven't actually tried it so I can't say for sure.
After that, you can top with your remaining ingredients. I used tomato sauce and shredded mozzarella cheese. Bake for another 10-15 minutes, depending on your toppings.
The crust itself didn’t have a super strong flavor (so I’d definitely add in those spices) but it was a great base for the rest of the ingredients. There are definitely lots of options for customizing here.