Thin and Crispy Quinoa Crust Pizza
Serves: 2 servings
  • Olive oil cooking spray
  • 5.5 oz (about 1¼ cups) quinoa flour
  • ½ tsp. baking powder
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • 2 tsp. coconut sugar, brown sugar, or regular white sugar
  • 2 tsp. Italian seasoning or pizza seasoning
  • 2 tablespoons olive oil
  • 1¼ cups water
  • ½ cup marinara or pizza sauce
  • 4 ounces/1½ cups (loosely packed) shredded mozzarella cheese
  • 4 or 5 large basil leaves cut into long thin strips (chiffonade)
  • salt and pepper
  1. Preheat the oven to 425 degrees. Liberally spray the bottom of a 14 inch round nonstick pan (or two 9 or 10 inch nonstick pans) with olive oil cooking spray. Whisk the quinoa flour, baking powder, garlic powder, salt, sugar, seasoning, olive oil, and water together thoroughly. (It should have the consistency of a thin pancake batter.) Pour batter into the pan and bake on the bottom rack of the oven for 20 minutes. Remove from the oven and using a plastic spatula loosen the crust from the pan, flip it over, and bake for an additional 5 minutes.
  2. At this point you can let the crust cool and freeze it for later use if desired. If you're making a pizza immediately top the crust with marinara and mozzarella, and season with salt and pepper. Return to the oven and bake for 5 minutes until the cheese is fully melted. Top with basil before serving.
Nutrition Information
Serving size: 2 slices, Calories: 367, Fat: 21g, Saturated fat: 5g, Unsaturated fat: 16g, Trans fat: 0g, Carbohydrates: 32g, Sugar: 0g, Sodium: 437mg, Fiber: 3g, Protein: 13g, Cholesterol: 18mg
Recipe by Queen of My Kitchen at