3 Ingredient Individual Quinoa Pizza Crust No Soaking Recipes

THE BEST QUINOA PIZZA CRUST

Steps:

• Start by soaking the quinoa. Cover the quinoa with at least 1" of water. Ideally, soak for 6 - 8 hours. If you're in a hurry, use very hot water and soak for at least 30 minutes.
• Once you're ready to make the crust, preheat the oven to 425ºF. Line a baking pan with parchment paper (either rectangle or square). Spray the entire surface with cooking spray.
• Thoroughly rinse the soaked quinoa, then add to a blender. Add the 1/4 cup of water, baking powder, salt, and olive oil. Blend on high until smooth and creamy. The batter should resemble a thick pancake batter.
• Pour batter onto the prepared pan. Spread it out into an even layer, about 1/8" thick (again, either in a circular pan like 9" cake pan OR into a rectangle on a traditional cookie sheet).
• Bake for 20 minutes, then remove the quinoa pizza crust, flip it directly onto the baking pan (flip and remove the parchment paper from the top side). Return the pizza to the oven baking for another 10 - 15 minutes until it's starting to brown and the edges are crispy.
• Remove and top with sauce, cheese and any other toppings you'd like. Bake for another 12 - 15 minutes until cheese has melted.
• Remove and let cool for a few minutes in the pan, transfer cutting board, and slice. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!

3 INGREDIENT INDIVIDUAL QUINOA PIZZA CRUST (NO SOAKING!)

Steps:

• Preheat your oven to 425 degrees.
• Place the quinoa and water into a small saucepan, adding a dash of salt and bring to a boil.
• Once boiling, reduce heat to a simmer. Cover, and simmer approximately 15 minutes or until the quinoa is soft and fluffy. **IMPORTANT:** You should not let the quinoa absorb ALL of the water, there should be a couple teaspoons left, although the quinoa will be cooked.
• In a small mixing bowl, combine the warm cooked quinoa, its liquid (should not be more than a tablespoon), the oil, and the flour. Mush it all together with your hands until a dough like texture is achieved.
• (At this point, you can add any seasonings to the dough you would like. I used cheese, garlic powder, onion powder, basil, oregano, dill, and a bit of sriacha. You may omit this step but your crust won't have as much flavor!).
• Line a baking sheet with parchment paper and shape the dough on it into a circle. The crust should be 1 cm thick and yield one pizza about 6 inches in diameter.
• Bake ten minutes, flip, and bake ten more minutes. You want to keep flipping the pizza so both sides are evenly crisped, however long that takes. If you don't do this correctly, the pizza will be "wet". Do not add your toppings until the crust is crisped on both sides!
• Remove from the oven and remove the parchment from the pan. Now you can add your toppings to your pizza. Return it to the pan (no parchment), and bake it for about 10 more minutes, or until everything looks crisp and melted.
• Remove from the oven again, cut into pieces, and enjoy!