Vegan and gluten-free quinoa pizza is an amazingly easy-to-make pizza with homemade nutritious spinach pesto on top. The crust is made from soaked quinoa, which is blended into a smooth dough and baked in the oven in high heat into a crispy crust. Add your favorite toppings with the pesto and enjoy this delicious meal! 


1 pizza 

Pizza crust 
2 dl Foodin quinoa 
0,5 dl water 
1 tbsp Foodin Extra virgin olive oil 
1 tsp Foodin turmeric 
1/2 tsp baking powder 
1/2 tsp Foodin fine Himalayan salt 
1/8 tsp Foodin ground black pepper 
Foodin Extra virgin olive oil to brush on the parchment paper

Spinach pesto
30 g baby spinach 
10 g basil 
0,5 dl (20 g) Foodin shelled hemp seeds 
0,5 dl (25 g) Foodin sunflower seeds 
0,5 dl (20 g ) Foodin pumpkin seeds 
0,5 dl Foodin nutritional yeast 
1 garlic clove 
½ tsp salt 
1/8 tsp Foodin ground black pepper 
1 dl Foodin Extra virgin olive oil 

Pizza toppings:  spinach pesto, tomatoes, olives, artichoke hearts, peas and fresh basil 


Preheat oven to 225 C. Line a baking sheet with parchment paper and brush a fine coat of oil on the parchment.  

Soak the quinoa overnight in water. The next day rinse and drain the quinoa and blend it with water, olive oil, turmeric, baking powder, salt and black pepper until smooth. 

Spread the pizza into a thin layer on the oiled baking sheet and bake in the oven for 15 minutes. Blend all the spinach pesto ingredients. 

Turn the pizza crust and spread the pesto on top. Add other toppings such as tomatoes, olives and artichoke hearts. Bake the pizza in the oven for another 10 minutes or until the edges are golden brown and crispy. 

Enjoy the pizza with fresh toppings such as peas and basil. 

Tip: The spinach pesto works well also with cooked quinoa in a hearty salad! 

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