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This delicious quinoa pizza crust is both vegan and gluten-free. This quinoa pizza crust is perfect for those who need to give up eggs, dairy, and gluten, but don’t want to give up a delicious pizza.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


  • 3/4 cup quinoa uncooked & soaked overnight
  • 1/4 cup water
  • 1 garlic clove or shallot
  • 1 tsp aluminum baking powder
  • 1 tsp sea salt
  • olive oil


  1. The night before preparing this pizza, measure out your uncooked quinoa, place in a bowl, cover with water, cover bowl & let soak overnight.
  2. The next day the quinoa should have absorbed most of the water. Rinse & drain the soaked quinoa & set aside.
  3. Preheat the oven to 425°F. Line a cookie sheet with parchment paper, drizzle olive oil on parchment, set aside.
  4. In a food processor, combine quinoa, water, garlic, baking powder, and salt. Blend until a smooth batter is formed.
  5. Pour batter onto your oiled parchment paper. Using your hands or a spatula, spread and shape your batter until about 1/2″ thick (I like to form mine into an oval shape).
  6. Bake for 15 minutes, then remove from oven.
  7. Carefully flip the crust over, and if you need to, flip onto a new sheet of oiled parchment paper.
  8. Top your pizza with your choice of ingredients and return to the oven.
  9. Bake for 10 more minutes and then turn on the broiler for 2-4 minutes, or until the crust is desired golden bubbling crispiness.
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