This vegan flatbread makes the best pizza! It's made with quinoa, so it's naturally gluten-free. No kneading is required and it's ready to eat in just 40 minutes!
I love pizza, it's definitely one of my favorite foods of all time. For me, it's right up there with creamy vegan mac and cheese, the best vegan scalloped potatoes, and hearty vegan meatloaf.
If I had it my way, I would eat pizza at least once a week, but 1) it's expensive to order takeout and 2) it takes so much time to make homemade dough, wait for it to rise, knead it, and then bake it. What's great about this homemade flatbread is that it's super quick and easy to assemble, it only requires 5 inexpensive ingredients, and it makes the best pizza!
All you have to do it blend the ingredients together and then bake it on a tray. Easy peasy. The flatbread is made of quinoa, so it's naturally gluten-free. It has a delicious texture and it gets perfectly crisp around the edges.
After you try this no-knead flatbread recipe, you should try this no-knead whole wheat chia bread , this no-knead cranberry orange bread, and this no-knead rosemary bread recipe too. They are all delicious and so easy to make!
Reasons Why You're Going to Love This Recipe
- You don't have to wait for the dough to rise.
- No yeast is required.
- You don't have to knead the flatbread dough.
- Easy clean-up because the flatbread bakes on a parchment-lined sheet pan.
Tools You'll Need
- Blender (This is the blender that I have and use almost every day!)
- Large Baking Tray
- Small Spatula
- Large Spatula (This makes it easier to flip the flatbread)
- Parchment Paper
- Pizza Cutter
Ingredients & Substitutions
- Quinoa - This is the main ingredient and base of the flatbread. I have not tested the recipe with any other substitutions.
- Water - You need liquid to blend with the quinoa to make the flatbread. You could also use vegetable broth.
- Fresh Garlic - This adds lots of flavor to the flatbread. You can use dried if you don't have fresh garlic.
- Dried Seasonings - Italian seasonings and salt are used to flavor the flatbread.
How to Make It
Step #1 - Preheat the oven to 425 degrees. Add the uncooked quinoa, Italian seasonings, water, garlic clove, and salt to a high powered blender. Blend the mixture until the batter is smooth.
Step #2 - Line a large baking tray with parchment paper, spray it lightly with oil so it doesn't stick, and pour the batter onto the tray. Use a small silicone spatula to smooth out the dough evenly into a large oval shape.
Try not to spread the flatbread too thin, or it will get very crispy on the edges. Try to make it ¼ inch thick.
Step #3 - Bake the flatbread for 15 minutes and then remove the tray from the oven. Use a large spatula to flip it over.
Step #4 - Bake the flatbread for 5 minutes and then remove it from the oven again. Top the flatbread with a layer of tomato sauce, vegan cheese, and your favorite toppings. Bake the flatbread for 10 more minutes.
Step #5 - Remove the pizza from the oven and let it cool for 1-2 minutes. Use a large pizza cutter to slice it into 6-8 pieces.
I like to make a salad doused in vegan ranch dressing to go with the flatbread. You could also make roasted lemon turmeric cauliflower, lemon tahini zucchini salad, maple balsamic brussel sprouts, or roasted asparagus to serve as a side dish.
My favorite toppings to use for vegan flatbread pizza are tomato sauce, vegan cheese, roasted mushrooms, artichoke hearts, and a drizzle of vegan garlic aioli. You could make a simple Margherita flatbread with tomatoes and fresh basil or you can load it up with lots of veggie toppings.
- Zucchini, broccoli, spinach, diced tomatoes, and balsamic glaze
- Bell peppers, roasted garlic, onions, and vegan sausage
- Cherry tomatoes, onions, and dollops of pesto
- Diced cucumbers, curried tofu crumbles, and sweet chili sauce
- Pineapple chunks, onions, corn, BBQ tempeh, and BBQ sauce
Frequently Asked Questions
Yes, you can make the flatbread 1-2 days before. Blend the ingredients and then bake it for 15 minutes. Flip it and bake for an additional 15 minutes. Let it cool and then store it in an airtight container in the fridge.
My favorite vegan cheese to use is Violife mozzarella shreds, Follow Your Heart mozzarella shreds or Miyokos mozzarella.
Most flatbreads are made of flour, but this gluten-free version is made of quinoa.
How To Store It
Store the leftover vegan flatbread pizza in an airtight container in the fridge for 2-3 days. The crust will get a little bit soft but you can easily reheat it in the oven and crisp it back up.
To reheat, place the flatbread on a parchment-lined tray and bake it at for 400 degrees for 5-8 minutes or until it's hot and crisp. You can warm it up in the microwave, but it will be soft.
You can freeze a cooked plain flatbread too. Wrap it with parchment and and foil and put it in a freezer bag or freezer-safe container. When you're ready to eat it, take it out of the freezer and let it thaw in the fridge for 24 hours. Then you can follow the instructions above to reheat it.
- Rinse the quinoa with cold water before you cook it. If you don't rinse it, the quinoa may taste bitter.
- Make sure to line the baking tray with parchment paper (not wax paper!) so the flatbread won't stick. It also makes cleanup a breeze.
- A large spatula (like one you would use for pancakes) makes it a lot easier to flip the flatbread.
Want More Vegan Quinoa Recipes?
Easy Vegan Flatbread
- Small Spatula
- Large Spatula
- Parchment Paper
- Large Baking Tray
- Pizza Cutter
- 1 cup uncooked quinoa rinsed and drained
- 1 cup water
- 1 garlic clove
- ½ tsp + a pinch Italian seasonings
- ½ tsp salt
- 1 tsp olive oil
- Preheat the oven to 425 degrees.
- Add 1 cup of uncooked quinoa, ½ tsp Italian seasonings, 1 cup of water, 1 garlic clove, and ½ tsp of salt to a blender cup. Blend the mixture until the batter is smooth.
- Line a large baking tray with parchment paper and lightly spray it with olive oil so the dough won't stick.
- Pour the batter onto the tray. Use a small silicone spatula to smooth it out evenly into a large oval shape. Try not to spread the flatbread too thin, or it will get very crispy on the edges. Try to make it about ¼ inch thick. Sprinkle a pinch of Italian seasonings over the top.
- Bake the flatbread for 15 minutes and then remove the tray from the oven. Use a large spatula to slide underneath it and carefully flip it.
- Bake the flatbread for 5 minutes and then remove it from the oven again. Add tomato sauce, vegan cheese, and your favorite toppings. Bake the pizza for 10 more minutes or until the edges are lightly brown and crispy.
- Remove the pizza from the oven and let it cool for 1-2 minutes. Use a large pizza cutter to slice it into 6-8 slices.
- Store the leftovers in an airtight container in the fridge for 2-3 days.
Miraculous! I've been searching for a guilt-free pizza crust for years and this is it. I don't have a high-powered blender, so I used a food processor to grind the quinoa into flour, then used a regular blender to mix the quinoa flour with the water and other ingredients. It came out great and I will definitely be making it again. 🙂
I'm so glad that you enjoyed the pizza, Molly! Thank you for the feedback =)
Does the crust get crispy?
It gets a little bit crispy but it's more like a flatbread consistency. It's very tasty!
This is amazing I'm so happy I found this recipe. I don't have to skip out on pizza nights at our house now. Thank you!
Yay! Pizza night is the best night! Happy to help <3