25 April, 2016


One of my favourite recipes we've recently discovered is quinoa pizzas. I've long been looking for an alternative to carbohydrate-loaded pizza dough that just leaves us all feeling awful, and cauliflower crust just hasn't cut it for us (though I am looking forward to trying a new recipe I found...I'll be sure to share if it passes our test).

This really is it! Peter even commented that he felt so great after eating this. If you're looking for a fluffy, American-style pizza crust, chances are you'll be a bit disappointed by this recipe. Or, you may enjoy it, but call it something other than pizza. However, I have found that since moving to the UK where it is impossible to find a thick crusted pizza (even if somewhere claims their crust is thick, it just isn't), we've adapted and actually enjoy crisp and light crusts with fresh toppings. So, maybe you can change too. ;)

Quinoa is a seed, not a grain, so this pizza leaves you perfectly satisfied without feeling heavy or guilty. Add fresh, even raw, toppings, and it's just perfection. You can top these pizzas with as much or little as you like-- the original recipe doesn't even use cheese, but we do tolerate and love cheese, so we used it on ours.

Quinoa Pizzas
serving: makes one 8" pizza


3/4 cup quinoa, soaked overnight (the soaking is very important for both digestion, and to soften the grains so they form the dough)
1 teaspoon raw apple cider vinegar (like this or this)
1-2 teaspoons dried organic oregano 
pinch of sea salt
sprinkle of chilli flakes, if desired


pizza sauce 
plum tomatoes, halved
pitted olives, sliced
 fresh mozzarella
handful of rocket/arugula


Soak quinoa overnight in filtered water, ensuring quinoa is totally covered in water with even a bit above for expanding.

Just before it is time to eat, preheat your oven to 190ºC/375ºF. Drain any water remaining in the quinoa bowl using a mesh strainer or cheesecloth. You want to be sure you've gotten nearly all of the water out.

Add quinoa and remaining ingredients to food processor and blend until it forms a smooth, soft dough. You may still have whole seeds in this, and that is alright.

Generously grease a pizza pan with olive oil and pour the dough onto the pan, spread to the edges, and bake for about 15 minutes, or until the case is firm and golden.

Remove from the oven, add your toppings, and eat straight away or leave it all raw!

Original recipe via

1 comment:

  1. Well, this definitely won't pass D's test, but I can't wait to try it for the boys and I!