Thin Crust Quinoa Pizza with Egg White Binder
Gluten-free quinoa pizza crust made with cooked quinoa, egg whites, and aromatic powders. Bake the base until set, then top with vegetables and sauce. Works as individual pizza bites in cupcake molds or one large thin crust. Naturally protein-rich and grain-free.
Ingredients
Instructions
- 1
Preheat oven to 400 degrees.
- 2
Combine cooked quinoa with egg whites, onion powder, garlic powder, and dried basil in a bowl. Add red pepper flakes if desired.
- 3
Line a baking surface with parchment paper and dust with flax meal to prevent sticking.
- 4
Spread quinoa mixture into a thin circle on parchment, or divide among cupcake molds for pizza bites.
- 5
Bake for 10 to 15 minutes until set.
- 6
While baking, prepare vegetables and marinara sauce.
- 7
Remove crust from oven, add desired toppings, and serve.
Tips
Flax meal creates a non-stick surface; ensure parchment is well-coated.
Cupcake molds make portion-controlled appetizer-sized pizzas.
Good to Know
Store cooled crust in an airtight container in the refrigerator for up to 3 days. Reheat in a 350F oven for 5 minutes before adding fresh toppings.
Prepare and bake the crust base up to 2 days in advance. Top and serve fresh, or briefly reheat before topping.
Top with marinara sauce, vegetables, and optional cheese. Serve immediately after baking.
Common Mistakes
Do not skip the flax meal layer to avoid crust sticking to parchment and tearing during removal.
Do not overbake beyond 15 minutes to avoid a dry, crumbly crust.
Substitutions
flavor neutral