Just in time for St. Patrick's Day, this is a blog I created for The Honest Company last year: St. Patrick's Day Quinoa Crust! The crust is bright green and super festive - it also does a remarkable job and allowing you to simultaneously eat your pizza and veggies sans toppings. 

CLICK HERE to go to the Honest Blog and see the green version of my pizza crust!

For a plain version, the recipe is below. This recipe is incredibly easy - all you have to do is pile your ingredients into the food processor, pulse, blend and spread on a baking sheet. Double up on ingredients and bake extra crust to freeze for a last minute, super fast dinner.


3 tablespoons ground flaxseed

6 tablespoons hot water

2 cups quinoa flakes (can sub whole quinoa*)

1/2 cup almond flour (can sub flour of your choice)

1/2 cup amaranth flour (can sub flour of your choice)

1 teaspoon sea salt

2 teaspoons baking powder

1 whole egg

1 cup hot water


Pre-heat your oven to 425 degrees and line a baking sheet (or dish) with parchment paper.

In a small bowl, soak flaxseeds in 6 tablespoons hot water, stirring to combine. Let the mixture sit until it becomes a thick, gelatinous mixture (this will take about 10 minutes). 

Into your food processor, add quinoa flakes, almond flour, amaranth flour, salt, baking powder, egg and flax mixture. Whir until completely combined, then slowly add in remaining 1 cup of hot water a little at a time while the processor is on. Let the dough blend in the processor for an additional 2-3 minutes. 

Spoon dough out onto your parchment lined baking sheet (choose round or rectangular based on the shape you want your pizza) and smooth out to about 1/4-1/2" thickness. 

Bake in your preheated oven for 12 minutes (depending on how evenly your oven bakes, you may want to remove the crust at 10 minutes, flip and cook the remaining 2 minutes on the opposite side). 

Remove and let cool completely. 

At this point, add whatever toppings and cheese you want or brush with olive oil, herbs, salt and/or spice and broil for 1-2 minutes until toppings are bubbly and hot - serve immediately for best results! To keep the crust from getting soggy from toppings, a good trick is to layer with cheese first and then tomato sauce or sautéed veg, etc so the cheese creates a barrier for the crust. 

*quinoa flakes can be swapped for whole quinoa, simply soak quinoa over night in water - drain the water the next day and add to the food processor and follow the recipe above as is.