Boring Pesach food is a thing of the past with this soft, chewy quinoa pizza crust This Pesach, you can have your matzah and pizza, too. Those of you who are gluten free year-round can now enjoy pizza as well.  

Quinoa Pizza Crust

3/4 cup quinoa, covered by 1″ of water

1/4 cup water

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

2 tablespoons olive oil


Additional ingredients

Marinara sauce

Shredded pizza cheese



Soak quinoa in water, covering it by at least 1″, for 6-8 hours or overnight.

Preheat oven 425℉.

Thoroughly rinse quinoa under cold running water.  Add quinoa, ¼ cup of water, baking powder, salt, garlic powder, and remaining olive oil to the bowl of a food processor. Blend mixture on high speed until smooth and creamy. Batter should resemble a thick pancake batter.

Line a 9″ pie pan with parchment paper and drizzle one tablespoon of oil in the center. Using a pastry brush, brush oil around the base of the pan to evenly coat.

Pour batter into prepared pan and bake for 15 minutes. Remove from oven and flip crust over to second side. Return to oven and bake for an additional 10-15 minutes until browned and edges are crispy.

Top with sauce, cheese and any other toppings you’d like, and bake for 12-15 minutes until cheese has melted and started to brown.

Remove and let cool for a few minutes in the pan. Transfer to a cutting board and slice.

Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!


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