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  • Writer's picturethejaroudifamily

Two Ingredient Thin Crust Pizza (Gluten Free)

Updated: Sep 2, 2020

We started playing around with different pizza crust recipes as soon as we came whole food plant based. Pizza was a staple in our house prior and is something I think everyone just loves.

Figuring out a simple crust recipe was challenging at first. We have a whole wheat pizza crust recipe but to be honest, I make this one most of the time since its easy and quick! White pizza is also something I just could eat for every meal and be totally content, especially this recipe!

I hope you all enjoy how simple, easy, and fast our thin crust pizza recipe is and you can use it for something other things as well (hint- wraps!).

Two Ingredient Thin Crust Pizza (Gluten-Free)

By: The Jaroudi Family

Two Ingredient Thin Crust Pizza (Gluten
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Two Ingredient Thin Crust Pizza (Gluten-
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1 1/4 cup raw whole-grain quinoa (millet, oat groats, farro, rice - any whole grain!)

1 cup water

2 tbsp pizza seasoning


+Blend the water, whole grain, and seasoning until smooth

+After you've blended pour half mixture onto parchment paper-lined pizza pan

+Smooth batter out evenly

+Bake at 350 degrees for around 10 minutes

(if you make one large pizza you may need more time)

+Repeat with the remaining half mixture to make the second pizza crust

+After the crust is cooked add white pizza sauce/spinach or red sauce with veggies!

See below for our spinach and artichoke dip we used!

+Broil pizza for four minutes until white sauce is lightly browned or toppings are slightly wilted.

White Pizza Sauce

By: The Jaroudi Family

White Pizza Sauce
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1 cup non-dairy unsweetened milk

1/2 cup raw cashews or 1/2 cup white beans cooked

1 tsp lemon juice

1 tsp apple cider vinegar

3 Tbsp tapioca starch

3 Tbsp nutritional yeast

1 Tbsp white miso

1Tbsp garlic powder

1 Tbsp onion powder

1 (14oz) can of artichoke hearts (drained and rinsed)

8 oz frozen spinach


+Add all ingredients except artichoke hearts and spinach into a high-speed blender and blend until smooth.

+Add blended mixture into a medium-size saucepan and add in spinach and artichoke hearts

+Cook on medium-high for 3 -5 minutes stirring constantly until the mixture becomes stretchy.

+Remove from heat.

+Add to your pizza!

I hope you'll give this recipe a try, and let us know if you liked it!

We love seeing photographs of our recipes and just in general hearing from you guys!

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Sep 04, 2020

I used the sauce with pasta. I just made it a bit thinner with more milk or water. I also used it as a pizza sauce on a shell I made using your sweet potato wrap recipe.

Both the are so good. Ive been WFPB for 9 years and am loving and appreciate your recipies. Thank you s ou much


Jun 26, 2020

Two questions for you: Does the red quinoa (dry measured 1-1/4 cups) typically double in volume if it's soaked from morning until evening? This is my second attempt at your recipe, this time giving the red quinoa a try. I've been baking my two medium sized crusts 20 minutes and the center of the batter still has quite a bit of moisture to it. When I used a millet / white quinoa mixture my first time making this, the crusts baked within 15 minutes.


Jun 24, 2020

Are you grinding the grain...quinoa...during blend or it is okay if it is still whole?

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