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Crispy Quinoa Flatbread Pizza Crust

crispy quinoa flatbread pizza crust - featured image

A guilt-free, crispy quinoa flatbread pizza crust that is quick and easy to make, offering a lighter alternative to traditional pizza dough with a satisfying crunch and chew.

Ingredients

Scale
  • 1 ½ cups (250g) cooked and cooled quinoa
  • ¾ cup (85g) shredded part-skim mozzarella cheese
  • ¼ cup (25g) grated parmesan cheese
  • 1 large egg, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, or to taste
  • Pinch of black pepper
  • 1 tablespoon olive oil, plus extra for brushing the pan

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine cooked quinoa, shredded mozzarella, grated parmesan, beaten egg, garlic powder, dried oregano, salt, and black pepper. Mix well until evenly incorporated.
  3. Check the texture: the mixture should be slightly sticky but spreadable. If too wet, add 1 tablespoon almond flour or gluten-free flour; if too dry, add a splash of olive oil or a teaspoon of water.
  4. Line a baking sheet with parchment paper and brush lightly with olive oil. Transfer the quinoa mixture onto the sheet and press into a roughly 10-inch (25 cm) circle about ¼ inch (6 mm) thick, ensuring even thickness.
  5. Bake the crust for 15 minutes until edges turn golden and crust feels firm.
  6. Remove from oven and add your favorite pizza toppings.
  7. Return to oven and bake for another 8-10 minutes until cheese melts and crust is crisp and golden.
  8. Let the pizza rest for 5 minutes before slicing to help the crust set.

Notes

For extra crispiness, finish the pizza under the broiler for 1-2 minutes, watching carefully to prevent burning. To make vegan or dairy-free, substitute cheeses with vegan cheese or nutritional yeast and replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, set 5 minutes). Avoid microwaving leftovers to maintain crispiness.

Nutrition

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