the crust is very soft didnt turn out very well for some reason..will try again though maybe by blending the raw quinoa first and then soaked it

surprisingly good. I think next time I will use my 14" pizza pan and try it as a thin crust. anyone have any ideas how much that would reduce the cooking times?

I doubled this recipe and put it on a jelly roll pan. I baked it for 25 minutes without flipping it over. I baked it another 10 minutes once I added toppings. I used cashew cream for the "sauce" and topped it with loads of fresh veggies. The crust was a yummy crisp along the edges and perfect in the middle. My family was shocked it was so good! This recipe is a KEEPER!

Didn’t turn out at al

Super easy, super tasty

I soaked the quinoa 8 hours but i didn‘t worked out :(

It came out perfect and was a tasty crust

Very good tasting but a bit less crispy in the center. I would use a 10 or 12 inch springform cake pan and finish the baking with toppings on a pizza pan with holes.

Great alternative to regular pizza crust, Easy and tasted great.

So amazing and crunchy

Awesome!! And I cook it longer to make it crispy.

Great!! Wouldn’t change a thing

really good it was amazing to make it was yummy and everybody liked it

Was as good as promised! Used olive oil and topped with homemade tomato sauce with fresh mozzarella and Roma tomatoes. This will be a weekly favorite!!

amazing, i would love to nake it again

I have enjoyed everything that I have made from you site. I visit it often

Excellent experience

Works very well, now in rotation

Simple to make, though neither husband nor kids liked it. I found it surprisingly tasty and will likely make again to use as a flatbread with veggies, hummus, etc. Like another reviewer mentioned, a bullet-style blender works in place of a food processor.

I made a white pizza with this crust and it was wonderful!

Excellent recipe! It's just like real bread. I will make this again! It's very fast and easy to put together.

This pizza turned out ALOT better then I expected! It had the perfect texture and held up super well; it was crispy and super delicious. Topped with a homemade Greek yogurt pesto, Parmesan cheese, arugula, caramelized onions, and goat cheese. If you like quinoa, you'll love this!

sandy texture, not pleasant to eat. does not hold up well at all, woukd not recommend! calling it a pizza is a shame to pizza!

simply U N B E L I E V A B L E !!!! Easy to prepare, leaves a feeling of fulfillment after you taste it!

I was really surprised at how well it turned out. I will definitely be doing his again. I didn't use parchment paper so it was a bit difficult to flip and instead of using a food processor I used a "bullet" which worked out perfectly.

Firstly, the quinoa I soaked did not absorb enough water even with it soaked for nearly 24 hours and was very difficult for my cuisenart to make into any semblance of a proper batter. Perhaps because I only had red quinoa available, maybe it was stale, I don't know. Also don't use a round cake pan, not with that much batter. Follow her second video and put it in a much larger pan to get a thinner and crispier crust. It tastes much better that way