This gluten-free quinoa pizza crust involves only 6 core pantry ingredients plus a mix of dried spices. Skip the cheese toppings to keep your pizza vegan.
3/4 cup uncooked quinoa
1/4 cup water plus more for soaking
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Pinch of red pepper flakes
Non-stick cooking spray
In a small bowl, soak the quinoa in water overnight (for at least 8 hours).
Preheat the oven to 425 degrees F.
Drain the soaked quinoa and transfer it to a food processor with baking powder, salt, black pepper, oregano, onion powder, garlic powder and red pepper flakes. Puree the mixture until smooth, about 3 minutes.
Grease an 8-inch or 9-inch cake pan with non-stick cooking spray and line the bottom with parchment paper. Pour the batter into the prepared pan and smooth into an even layer.
Bake the crust for 15 minutes until golden brown. Flip the crust out of the cake pan onto a parchment lined sheet pan. Continue baking for 5-10 minutes until it is golden brown on the other side.
Add toppings on the crust. Bake for 5-10 minutes until the toppings are warmed and the cheese has melted, if using.