Healthy Pizza is not an oxymoron anymore with this Quinoa Crust Pizza! Hurray! Imagine all the pizza you can eat! Seriously, this pizza was so good and you really couldn’t make out that it did not have a bread crust. It made my husband go for 1, 2 and 3 slices! That’s when I realized, it’s not my brain pretending to like the crust just to make sure I eat healthy, but the crust is actually good! 😀

Quinoa Crust Pizza

You cannot tell it apart from a regular crust pizza!

My inspiration for the quinoa crust pizza? My need to innovate with quinoa like I mentioned in my other innovative quiona post (Yes. I admit it. I am promoting my post) & the multitude of cauliflower crust pizza recipes available online! Here are the reasons why you should try this pizza yourself:

  1. Quinoa cuts cholesterol and cheese… eh… not so good I know. So, with 2 things that negate each other, am I consuming ZERO bad stuff? That’s an idea, wouldn’t you say?
  2. No fear of the ill effects of all-purpose flour pizza bases
  3. Yesterday was National Pizza Pie day. So if you did not celebrate it with a yummy pizza, you can call any day your Pizza pie day and have no guilt attached to it!
  4. Shape it into a heart and celebrate Valentine’s Day. Heart-shaped, heart-healthy food for the special ones in your heart! Tacky statement but true 😛

Quinoa Crust Pizza

If you want to eat an out and out lean pizza, go easy on the cheese (Even with the cheese, it is just 130 calories/slice vs 250-300 cal/per slice of regular pizza). I did not do so because you know; I need photographs (or an excuse in the name of photographs :)). Really guys, would I have been able to convey to you, how awesome this pizza was without this drool worthy ooey gooey cheesy pizza picture? Here is a pictorial view of the recipe (Eggless crust is the mini heart pizza at the very end):

Quinoa Crust Pizza

While the instructions on the packaging says I need to cook quinoa in 1:2 ratio with water, I like adding thrice the amount of water because it makes the quinoa nice and fluffy while twice the amount retains a crunch. The choice is yours. If there is excess water, you can always strain the quinoa once cooked.

Quinoa Crust Pizza

For the eggless crust, I just skipped the egg while making the crust. More tips on this in the “My Take” section.

Quinoa Crust Pizza

The egg-less version

Last but not the least; the toppings obviously are your choice. What you add, mushrooms, pepperoni, chicken, tofu, feta cheese, sundried tomatoes and how much you add is all up to you.

Quinoa Crust Pizza


Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Serves: 6 slices



    For Crust:
  • 1/2 cup quinoa
  • 1 1/2 cup water (for cooking the quinoa)
  • 1 large egg
  • 1/2 tsp mixed dried herbs/Italian seasoning
  • 1/4 tsp garlic salt (optional)
  • 1/4 cup shredded cheese (I used Parmesan since I had it handy)
  • For Topping:
  • 4 tbsp of pizza sauce
  • Handful of spinach leaves
  • 2-3 pitted green olives
  • Few slices of bell pepper
  • Few slices of onion
  • Handful of chopped cherry tomatoes
  • 3/4 cup shredded Mozzarella


  1. Add quinoa to water, bring the pan to a boil; cover and cook till all the water is absorbed and the quinoa becomes fluffy.
  2. Add the dried herbs, garlic salt and shredded cheese. Mix well. It will reach an almost-dough like texture.
  3. Beat the whole egg; add it in and mix. Now the dough like quinoa mixture becomes spreadable.
  4. Take a pan of choice (I used a cookie sheet). Line it with some parchment paper/foil and spray some cooking oil on it.
  5. Take the quinoa mixture in hand and shape it like a ball. Place it on the cookie sheet and spread the quinoa into a shape you like. It almost spreads evenly by itself. Just use you hand to guide it make sure that one side is not much thicker compared to the other.
  6. Place the pan in a preheated oven for 10-13 min at 350°F / 180°C.
  7. Take it out of the oven. Let it cool for a min. Spread the pizza sauce on top. Layer the toppings and cheese and bake for another 10 min until the cheese melts and the sides start to turn golden.
  8. Let it cool for a min so that the crust holds together.
  9. Carefully cut out slices and serve.

My Take:

If you are going for the egg-less crust, make mini pizzas only because of a lack of binding agent, it has a tendency to break. You can hold it up and eat it like a slice but it retains shape best if made mini.

Another egg-less option would would be to substitute it with a paste made of flax seeds (Soak 1 tbsp flax seeds in 3 tbsp water and grind it it to a fine paste)

Tastes best when served hot as is the case in any pizza. For make-ahead, refrigerate only crust and add toppings and bake again before serving.

Yummily Yours'



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  1. Prashanthi.. This is awesome. .. I love pizzas but it doesnt come with a guilt free tag either..This recipe opens up a new avenue for guilt free pizza lovers. …. Thank u.. n I’ll def try this out n update the after effects… 🙂

  2. Interesting Idea I must try without egg

  3. This really caught my attention! I need to try this soon!I really like the idea of a quinoa crust!

  4. Love your idea of the quinoa crust. It looks great too.

  5. You are a Genius!!! I am in awe of your eye for ingredients and flavor! Bravo!! Fantastic!
    Shared on FB and Pinned!

  6. Is this Quino Pizza crust crunchy? Crispy? Can you answer quickly. Considering for dinner tonight. Thank you.

    • Hey robin.. It is not crispy.. More like a Brooklyn style pizza with a slight crunch. If you like it crisp, try baking the base for longer duration before adding the toppings. I have not tried that but i guess v it should work.
      Happy Pizza night! 🙂

  7. For an egg substitute check out flax seed eggs. It’s important to make them about 15 min ahead and refrigerate until they have the goey consistency.

  8. Great recipe, guilt free and healthy

  9. This is so clever! I had no idea that you could use Quinoa to make a pizza crust.

  10. It’s a nice variation from the cauliflower pizza’s. Another gluten free choice. Thanks for sharing

  11. Any suggestions to sub cheese? I am dairy and gluten intolerant. Thank!

    • Hi Denise,
      May be you could try the tofutti or the Vegan mozarella? I also read somewhere that there is a vegan Parmesan available. I am no certified dietitian but I hope this put you in the right direction.

  12. Hey Prash. Yesterday I tried this pizza. Although the base wasn’t perfect but it tasted excellent and I happily had it without any guilt:-). Am going to try again to improvise on the base..

    • Thanks for trying and your feedback Mansi 🙂 I am so glad you enjoyed your Pizza night 🙂 I wish the base works out for you better next time. Do try baking it for a bit longer before adding the toppings. It could stiffen better.

  13. Wow! It never occurred to me to use quinoa for pizza crust. I’m going to try it today.

  14. This was super yum. We tried it, but our base was not very crisp. Is there anything we should do different so that the base gets crispier

    • Thanks Nidhi! 🙂 You are right. It’s more like a hand tossed pizza base than a thin crust. May be we could bake it a little longer? I will try it and let you know if turns out crispy 🙂

  15. Prash, thanks for stopping by my blog. Your recipes look so scrumptious! Especially this one because I absolutely love pizza, and even better if it’s a healthy version. I told myself I’d try to incorporate more quinoa into my recipes so I’m glad I saw this. I’ll definitely be trying.

  16. Very interesting recipe! You have some really great recipes on your blog!

  17. Hey love this recipe and will try it but am having a hard time finding quinoa 🙁 The only source I found for it says it may contain wheat so it is out. I was wondering if anyone else had problems finding quinoa? If so, what would you suggest as a sub? I was thinking rice (sushi or sweet) as it is very easy to find out here.

    • Hey Ajne,
      I am not sure about your quinoa availability situation. Yes, you can surely try it with rice. It will work 🙂

    • Quinoa is available at Whole Foods stores in the bulk section. You can also order on line with a few searches…

  18. Hi, thanks for the recipe! Just wanted to let you know I tried this out tonight since am on a diet and totally loved it. Although the crust became soggy, but other than that it was great!

    Share more healthy recipes!

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  20. Awesome healthy option for pizza fanatics! I loved it. Next time I will try cooking the crust longer beforehand as suggested above. We had to us a fork to eat it, but oh my gosh, it was so good! Thank you for the recipe!

  21. Thank you! I made this last night and I found that by not using the parchment paper and just spraying a cookie sheet the crust came out a bit crisper how I like. It was fabulous and tasted like wheat pizza dough!

  22. I am so excited to try both versions, thanks for pinning 🙂

  23. Even guys can make this great recipe. I have made this twice in the last 3 days with different results both times. With quinoa being the highest plant base source of protein and the veggies on top I told my son it was “slightly health”. For the make ahead bread, how long can it be stored and can it be frozen for later use?

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  25. What about cooking it on a preheated pizza stone? Things usually crisp up nice on ours…maybe I will try it and see how it turns out. Can’t wait to see how this works! We are looking for a crust alternative since we have had to make the switch to a GF diet.

    • That my friend, sounds brilliant! let me know how it turns out because my shopping list will then include a good Pizza stone 🙂

  26. Has anyone tried to pre-make and freeze these? Sound awesome and totally want to try to make some ahead for a quick easy dinner, Thanks for posting!!!!!!

  27. I just made this pizza recipe. It was tasty, but fell apart. I made it with eggs, I did not make it to big. Is there anything I can do to make it stick together better? Thanks.

  28. I trippled this recipe for dinner tonight to make three pizzas. It was great! I tried baking for longer and even turning the temp up, but I don’t think it made a difference – it never got crunchy like I had hoped. I overloaded them with toppings and had to eat with a fork since they didn’t get crunchy, but thats ok. They tasted great and I will definitely make again. 🙂

  29. Mine did not taste like wheat pizza, and that’s exactly what I loved about it!
    I left the crust in the oven for quite some time (12 minutes on 180C and then ca. 15 minutes in hot oven) before putting my toppings on, and it held together wonderfully – I was a tad surprised, ’cause I almost expected it to fall apart 😉
    We’re reducing gluten in our diet, and that pizza crust has been added to “our list”. Thank you, Prash, for sharing the great recipe!
    I’ve looked around your blog a bit, too 🙂 and I think I might have found my next dinner: Dal Palak 🙂
    Thank you!

  30. I made pizzas today using your quinoa crust recipe. Let’s just say, I will HAVE to make these again soon! Absolutely delicious and SO filling!

  31. Is the cheese essentail for binding purposes? Due to illness, I can’t have animal protein or salt, so I would need to leave it out.

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  34. Love this! Thanks for sharing!

  35. Do you have nutrition numbers for crust? I love quinoa. Will make this soon. I miss pizza.

    • Nancy, I recommend searching for a calorie counter online. It will help you get the information you need 🙂

  36. Recently, I discovered quinoa and I’ve been trying different recipes ever since. So when I found this healthy pizza recipe I just had to give it a shot. I tried this recipe for dinner yesterday! Let me say: absolutely amazing! My husband I and loved the pizza!
    Will definitely try it very soon again, in fact, maybe it will replace our wholewheat pizza crust that we usually used to make entirely 😀

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  38. This was definitely something different! Can’t say it tasted anything like pizza, but I did like how I wasn’t feeling completely stuffed (and bloated) from any kind of flour crust!

  39. I am a new vegetarian and not gluten free, so I thought I would give it a go. It was not for me , It was ok , but the dough was not the equivalent of a pizza, I feel u can’t really replace the texture or flavor. It would be great if you were gluten intolerant. I can make a pizza dough in 15 min , so it doubled the time and the taste was not as good, however I will use it for gluten free friends. Thanx for letting me try something new though

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