The base for this recipe is quinoa that has been soaked for 6 – 8 hours. Preheat oven to 200 °C.  Line round 25 cm cake pan with baking paper and drizzle a little bit of olive oil in the center.

Drain quinoa and rinse it a few times. Put it in a blender and add water, baking powder, salt, olive oil, garlic powder, turmeric, psyllium and blend on high until it forms a dough.


Using wet hands, spread the dough and bake for 20-25 minutes until golden and crispy.

Top with anything you like. I put some sauce made from  sun-dried tomatoes and roasted red peppers and added some vegetables.

Next time I am going to try to make quinoa crust without psyllium. I think after blending, consistency of the batter should be a bit different. It would be smooth end creamy so you would be able to just pour the batter into the pan.


Print Friendly