2-Ingredient Quinoa Crust

I just discovered this amazing thing – it’s suuuuper simple. It’s barely even a recipe. This crust has two ingredients (not including water), quinoa and ground flax seeds. It’s a fabulous flourless base for a breakfast tart, pizza, or quiche. 

2-Ingredient Quinoa Crusts

Prep Time: 5 minutes
Cook Time: 30 minutes
Quinoa Cook Time: 25 minutes
Servings: 2
Recipe From: Katie’s Conscious Kitchen



  • 8 oz cooked quinoa I use leftover quinoa



  • Mix 2 Tbsp of ground flax meal with 2 Tbsp of water to make a "flax egg" paste in a small bowl. Add a little more water if it's too sticky. Set aside.
  • Combine dry quinoa and water in a small saucepan in a 1:2 ratio of dry quinoa to water. I usually make a large batch for other dishes at the same time. Bring to a boil and reduce to a gentle simmer.
  • Cook, uncovered, until the quinoa has absorbed all of the water, about 10 to 20 minutes. How long it takes will depend on how much quinoa you are cooking. Reduce heat as needed to maintain a gentle simmer.
  • Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This will help it get nice and fluffy. Remove the lid and fluff the quinoa with a fork.
  • Preheat oven to 400° F.
  • Add the flax mixture to the quinoa and knead together with your hands until it is well mixed and can be formed like a dough. Add water (a tablespoon at a time) to make it stickier. It should be pretty wet and sticky.
  • Form it into your desired shape on a piece of parchment paper.
  • Bake 25-30 minutes, or until golden.
  • Fill with your desired filling. Try a breakfast tart with fruit and vegan ricotta flavored with a little vanilla and cinnamon, a veggie quiche, or perhaps a pizza!


  • Substitutions: If quinoa isn’t your thing, you might try making a crust with millet or oats instead. You could also use an egg as a binder instead of the flax.
  • It’s important to use well cooked, soft, fluffy quinoa. If your quinoa is wet, mushy, and waterlogged, this recipe won’t work well.
  • Quinoa is a gluten-free grain, but it is sometimes processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease. If you are concerned about this, be sure to buy certified gluten-free quinoa.
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  1. Pingback: Breakfast Tarts w/ Quinoa Crust (V) – Katie's Bright Kitchen

  2. Thanks! I noticed a crust on Sweet Earth pizza a little similar and it was great, too.

  3. Janell Lucas

    Can I just use an egg?

  4. Janell

    1 egg would be half a protein not 1/4th. How is this only 1/8 serving of protein? Am I missing something?

  5. If you used an egg, yes. The recipe I posted uses ground flax seeds, not an egg.

    • Leah Miller

      Hi Katie! 🙂
      If I want to make a pizza, do I still bake the crust first, and then put toppings on and bake it a second time? Or, do I make the crust, put toppings on and just bake it once?

      Thank you so much! I Love your recipes and your beautiful website! You are helping me tremendously.

      Minneapolis, MN

      • Hi Leah,
        Yes, bake the crust first and then add toppings, and return to the oven for a little bit to warm or brown the toppings.

  6. Pingback: Breakfast Tarts w/ Quinoa Crust (V) | Katie's Bright Kitchen

  7. Elaine

    I want to make these. I’m on weight loss plan. How much oats etc should i use to make these and how many tarts should i be eating on the weight loss plan?

    • There are no oats in this recipe, just quinoa. I don’t count the flax seed, just use 4 oz of quinoa for a BLE breakfast grain serving and form it into a crust. The recipe as written counts as 2 breakfast grains.

  8. Sorina Dalkitsi

    Hi Katie and thank you for this lovely recipe! Do you think it’s possible to put the mixture in the freezer?

    • Hmm, not sure. For what reason? Do you mean before or after cooking it? I have no idea but try it and let me know! 🙂

    • Elaine P

      hello Katie. I have a problem and I need your help. I made these crusts as well as I could. I made exactly as told. But the crust dough was too wet so I added a little oats and put it in the tart mold . In the other mold I used the same dough and added chia seeds and I cooked the tarts in the middle of the oven for 30 minutes. The edges became crusty and crispy . BUT. Once the crusts cooled down I tried to take them out of the molds and they got broken. They fell apart and I couldn’t get out a whole tart at all. They broke into big chunks . Even though I had buttered the molds before adding the dough. I was so excited for the crusts and now disappointed because they got broken . What did I do wrong? What can I do differently the next time I make them so they won’t fall apart when removing from the molds and what can i make to make the tarts stay put when lifting like a pizza??? In the substitute list of the recipes I saw oats . So I chose to try with oats . How am I supposed to eat tarts? When I think of a tart I imagine the one who stays put when lifting and it has a hard crispy shell and the bottom is hard too. Like a cookie. Please help me

      • Hmm, you probably started with quinoa that was too wet. It’s important to cook your quinoa correctly, so that no moisture remains and the grains are light and fluffy. Try baking it on parchment paper (or lining your molds with it), there’s no way it will stick to parchment paper. (Not the same as wax paper by the way!)

  9. Sorina

    Hi Katie! I tried put them in the freezer after I cooked them and it works fine!

  10. Pingback: Breakfast Tarts w/ Quinoa Crust | Katie's Conscious Kitchen

  11. Pingback: 15 Ways to Use Leftover Cooked Quinoa | Katie's Conscious Kitchen

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