Gluten Free Protein Pizza

Gluten Free Protein Pizza

In honor of National Pizza Day (aka our favorite holiday), we developed a special gluten free pizza crust made with SIMPLi Regenerative Organic Certified® Quinoa. This is the best gluten free pizza crust we've tried— it's crispy on the edges and soft in the middle. Perfect for those with gluten sensitivities, this crust provides a satisfying crunch and a delicious flavor that will leave you feeling full and satisfied. Besides being naturally gluten free with the addition of quinoa, this crust is also packed with protein which means you'll be getting a tasty and healthy meal that will keep you fueled all day long. Customize it by adding your favorite toppings. It's easy to make and tastes delicious!

Gluten Free Pizza Crust



    1. 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.

    2. 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.

    3. 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 the batter is smooth. It should resemble a thick pancake batter.

    4. Pour batter onto the prepared pan. Spread it out into an even layer, about 1/8" thick (again, either in a circular pan like a 9" cake pan OR into a rectangular traditional cookie sheet).

    5. 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 starts to brown and the edges crisp up.

    6. Remove and top with sauce, cheese, and any other toppings you'd like. Bake for another 12-15 minutes until the cheese melts.

    7. Remove and let cool for a few minutes in the pan. Then, transfer to a cutting board and slice. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!

      Quinoa GF Pizza Crust


      • Remove any excess moisture from the cooked quinoa before mixing in the dough.

      • Limit the amount of toppings you add to the quinoa crust.

      • Avoid any toppings with with high water content. For example: tomatoes and zucchini. If you want to include those toppings, cook them separately and add them when serving.

      • Flip the crust and bake again before adding the toppings to get an extra crispy crust!

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