Easy Vegan Quinoa Pizza Crust
The gluten-free pizza crust has just the right amount of crispness and will hold several toppings without being soggy.
- 1 cup/117g of quinoa flour*
- 1/3 cup/40g cornflour/starch
- 1 Tbsp. flaxseed
- 1 Tbsp. Nutritional yeast
- 1/2 tsp. sea salt
- 1/2 tsp. GF baking powder
- 1/2 tsp. dried oregano
- 1/4 tsp. garlic powder
- 3/4 cup177ml water
Preheat oven to 400 F/200C and line a baking sheet or pizza pan with parchment paper
In a large bowl whisk together dry ingredients
Slowly whisk in the water until the mixture becomes a thick batter
Spread the batter onto the prepared pan into a 9-inch circle
Bake for 20 minutes. Remove from the oven and using the parchment paper flip the crust over, peeling back the paper. Bake for 5 more minutes
Top with fresh ingredients and enjoy, or add desired toppings with cheese and bake until the cheese has melted. About 5 - 10 minutes.
Storage: Refrigerate for about 3 days. Reheat in the oven.
The calories provided do not include the toppings!
*To make quinoa flour, all you need to do is simply blend the quinoa in a food processor or a blender until fine white powder.
Calories: 290kcalCarbohydrates: 34.2gProtein: 8.8gFat: 2.1gFiber: 4.3g