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3 Ingredient Quinoa Pizza Base with Fried Vegetables

This delicious quinoa vegetable pizza is so quick and easy to make and perfect for lunch or dinner. This recipe is vegan, gluten-free, yeast-free and corn-free.
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Prep Time:5 minutes
Cook Time:40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: corn-free, easy, yeast-free
Servings: 1

Equipment

  • 1 High Speed Blender
  • 1 Round Baking Tin

Ingredients

For The Pizza Base

  • 170 g white quinoa
  • 220 ml water
  • 1 tsp salt

For The Pizza Toppings

  • 1/2 red bell pepper
  • 1/2 zucchini
  • 4 small mushrooms
  • 1 small onion
  • handful rocket
  • tomato sauce
  • 1 tsp pasta allrounder
  • salt and pepper to taste

Instructions

For The Pizza Base

  • Preheat oven to 220°C.
  • Wash quinoa and put it into a high speed blender with water and salt. Blend until smooth.
  • Pour the batter into a round baking tin lined with parchment paper. Bake for 20 minutes or until golden brown.
  • Take the pizza out of the baking tin, flip sides, remove parchment paper from the top and bake for another 20 minutes. I recommend flipping the pizza onto a normal baking tray with parchment paper and then slowly remove the first parchment paper on top of the pizza.

For The Pizza Toppings

  • Cut your vegetables into bite-sized pieces and fry them in a nonstick pan for a few minutes until soft and add your spices. You don't need to use oil for frying.
  • Assemble your pizza with a tomato sauce, fried vegetables and a handful of rocket.

Notes

Tomato Sauce: You can either use a store bought tomato sauce or make your own. I used the tomato sauce from my Roasted Veggie Pasta recipe. When you are using a store bought tomato sauce, make sure it doesn't contain citric acid.
Quinoa Pizza Base: When blending the quinoa with water, you'll find that it smells like asparagus, but you won't taste that once it's baked.
Vegetables: You can of course use any other vegetables you enjoy.