Millet Quinoa Pizza Crust: A Gluten-Free, Grain-Blended Crust with Nutritional Yeast & Herbs

This pizza crust is a revelation. Made entirely by soaking millet and quinoa overnight, then blending them with water, nutritional yeast, garlic, onion, and coconut oil into a pourable batter, it bakes into a firm, golden crust with a satisfying chew — completely gluten-free, grain-complete, and genuinely nutritious. No kneading, no yeast proofing, no flour — just soak, blend, pour, and bake.

Jump to Recipe ⬇

🌿 The Healing Ingredients

• Millet (soaked overnight) — An ancient, alkaline-forming gluten-free grain rich in magnesium, phosphorus, and B vitamins. Soaking overnight activates enzymes that break down phytic acid and dramatically improve digestibility and mineral bioavailability. → Shop Millet, Hulled, Organic
• Quinoa (soaked overnight) — A complete protein containing all 9 essential amino acids. Soaking removes surface saponins and activates enzymes for improved digestibility. Together with millet, quinoa creates a nutritionally complete grain protein profile.
• Nutritional Yeast — Provides savory, umami depth. Rich in B vitamins, including B12 (in fortified varieties), selenium, and beta-glucan fiber. → Shop Yeast Flakes, Nutritional, Organic | Shop Yeast Flakes, Nutritional w/B-12, Red Star
• Onion Powder — Quercetin supports anti-inflammatory and cardiovascular health. → Shop Organic Onion Powder
• Garlic Powder — Allicin precursors and sulfur compounds support immune function and cardiovascular health. → Shop Organic Garlic Granules
• Refined Coconut Oil — Provides fat for richness and helps the crust release cleanly from parchment. Neutral flavor that won’t compete with toppings. → Shop Coconut Oil, Organic, RBD | Shop Coconut Oil
• Cayenne Pepper — A pinch of capsaicin stimulates circulation and adds subtle background warmth. → Shop Cayenne Pepper Powder

📖 Why Soak the Grains?

The overnight soak is not optional — it is the technique that makes this recipe work. Raw, unsoaked millet and quinoa will not blend smoothly enough to create a cohesive batter. Soaked grains release their starches fully when blended, creating a pourable batter that bakes into a firm, cohesive crust. Soaking also significantly reduces phytic acid, making the crust’s minerals substantially more bioavailable.

📋 The Recipe

Ingredients

• 1 cup Millet (soaked overnight)
• 1 cup Quinoa (soaked overnight)
• 1½ tsp. Salt
• ¾ cup Water
• 1 Tbsp. Nutritional Yeast
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• ¼ cup Refined Coconut Oil
• 1 pinch Cayenne Pepper

Directions

1. Rinse and drain the millet and quinoa.
2. Blend with water very well.
3. Add remaining ingredients and blend lightly.
4. Preheat the oven to 350°F.
5. Pour mixture onto a sprayed baking sheet lined with parchment paper.
6. Bake for 20 minutes.

💡 Tips & Serving Ideas

Rinse thoroughly after soaking — especially quinoa, to remove bitter saponins. Blend the grains and water first until completely smooth before adding remaining ingredients. Pour onto parchment and spread to desired thickness — thinner produces a crispier crust, thicker a chewier base. After the 20-minute bake, the crust should be firm enough to hold toppings. Add toppings and return to the oven until cooked through. Also works beautifully as a flatbread base for spreads, dips, and roasted vegetables.

Part of The Healing Kitchen series at Black Hills Health Retreat.