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Vegan Quinoa Pizza Crust

Vegan Flatbread Pizza Recipe

This gluten-free vegan flatbread pizza is going to be your new favorite quick and easy vegan dinner! You don't need to knead the dough or wait for it to rise, this homemade pizza is ready to eat in just 40 minutes! Crispy on the edges, soft in the center, and topped with meaty mushrooms, artichoke hearts, baby arugula, and the creamiest vegan garlic aioli! 
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 318kcal


  • High-Powered Blender
  • Spatula
  • Large Pancake Spatula
  • Parchment Paper
  • Large Baking Tray
  • Pizza Cutter



  • Preheat oven to 425 degrees.
  • Add 1 cup of uncooked (rinsed and drained or pre-washed) quinoa, ½ tsp Italian seasonings, 1 cup of water, 1 garlic clove, and ½ tsp of salt to a high powered blender. Blend the mixture until the batter is smooth.
  • Line a large baking tray with unbleached parchment paper and pour the batter onto the tray. Use a 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. Aim for ¼ inch thickness.
    Sprinkle a pinch of Italian seasonings over the dough for extra flavor.
  • Bake the flatbread for 15 minutes and then remove the tray from the oven. Let it sit for 1-2 minutes or until you can touch the flatbread with your hand.
  • Carefully, put another large piece of parchment paper on top of the flatbread and hold it there with your hand. Use a pancake spatula to slide under the flatbread and flip it over on the tray. Slowly, peel off the top layer of parchment paper. It will stick a little bit but you should be able to get it off in one piece.
  • Bake the flatbread pizza for 5 minutes and then remove it from the oven again. Top the vegan pizza with a thin layer of tomato sauce, mushrooms, halved artichoke hearts, and vegan cheese. Bake the pizza for 10 more minutes. 
  • Remove the pizza from the oven and let it cool for 1-2 minutes. Use a large pizza cutter to slice the pizza into 6-8 slices and then top it with baby arugula and vegan garlic aioli


  • Check your bag of quinoa before you use it to make the pizza dough. If the quinoa doesn't say that it has been pre-washed, then you need to rinse it yourself. If you don't, the quinoa will taste bitter. 
  • You must use a high-powered blender to make the pizza dough, a food processor won't work for this recipe. The batter will be pretty thick and you have to keep bending it until it's smooth and no lumps are left. 
  • Make sure to line the baking tray with parchment paper (not wax paper!) so the flatbread doesn't stick. It also makes cleanup a breeze. 
  • You can make this quinoa pizza without a large pancake spatula but the spatula makes it a lot easier to flip the flatbread. 
  • My favorite vegan cheeses to use are Violife mozzarella shreds, Follow Your Heart mozzarella shreds or Miyokos mozzarella slices. 
  • Store the leftover pizza in an airtight container in the fridge for 3-4 days. 


Calories: 318kcal | Carbohydrates: 56g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 479mg | Fiber: 6g | Sugar: 1g | Vitamin C: 1mg | Calcium: 60mg | Iron: 4mg