Posted by on Sep 12, 2014

Angeline Talens is a wannabe bodybuilder who’s passionate about the pleasures of good food. Check out her recipes website The Epicurean Bodybuilder and follow her on Fitocracy.

My new pizza crust is made from nothing more than quinoa, water, and salt. The quinoa makes the crust slightly nutty and also gives it a good crunch.

*Note* You’ll have to soak the grains for at least 8 hours before baking

Adapted from Oatmeal with a Fork’s great gluten free recipe.

Total macros for crust: Protein 17g/ Carbs 88g/ F 7g/Fiber 8g/ Calories 477


¾ cup quinoa, rinsed and drained

¼ cup water (put this is the food processor, not in the soak time)

½ teaspoon sea salt

1 tablespoon Italian seasonings

1 teaspoon baking powder


1. Rinse the quinoa VERY WELL.

2. Place the rinsed quinoa in a bowl and cover it with water (about one inch above where the quinoa sits).

3. Let the quinoa soak overnight (at least eight hours).

4. Preheat the oven to 425 degrees.

5. Drain and RINSE the quinoa VERY WELL again.

6. Place the drained and rinsed quinoa into a food processor along with the water, salt, Italian seasonings and baking powder. Process the mix for about two minutes until it is smooth in consistency.

7. Line a baking sheet with parchment paper (or if you have a cast iron skillet, spray some non stick cooking spray on it)

8. Pour the batter into the baking sheet or cast iron skillet, smoothing it out evenly into a round shape.

9. Bake the crust for 15 minutes. Carefully flip the crust over, and bake it for another five minutes.

10. Top the pizza as desired then bake the pizza for another 5-10 minutes until your toppings have cooked through.

Cool, cut, and serve!

Total macros for crust: Protein 17g/ Carbs 88g/ F 7g/Fiber 8g/ Calories 477

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