Best Mini Quinoa Pizzas Recipes

Sheet Pan Quinoa Pizza Crust Recipe by Tasty image

Provided by Betsy Carter

Categories Dinner

Yield 15 servings

Number Of Ingredients 16

2 ½ cups quinoa, uncooked
2 ½ cups water, divided, plus more for soaking quinoa
1 tablespoon baking powder
1 tablespoon garlic powder
2 teaspoons salt
¼ cup grated parmesan cheese
nonstick cooking spray
1 cup pizza sauce
2 cups shredded mozzarella cheese
roma tomato, sliced
fresh basil leaf
pepperoni
onion, sliced
red pepper, chopped
spinach
mushroom, sliced

Steps:

Place the quinoa in a medium bowl. Add enough water to cover the quinoa, about 1½ cups (360 ml).
Cover with plastic wrap and soak, at room temperature, for at least 8 hours, or overnight.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with nonstick cooking spray.
Drain and rinse the quinoa.
Add the quinoa, 1 cup (240 ml) of water, the baking powder, garlic powder, salt, and Parmesan cheese to a food processor. Blend for about 2 minutes, or until a smooth batter forms.
Pour the batter onto the baking sheet, using a spatula to spread evenly.
Bake the crust for 15 minutes. Flip the crust, removing the parchment paper, and bake for 10 minutes more, or until golden brown.
Top the crust with the pizza sauce and mozzarella cheese, then add your favorite toppings.
Return the pizza to the oven and bake for another 5-10 minutes, or until cheese bubbling and slightly brown.
Cut pizza into squares and serve.
Enjoy!

Nutrition Facts : Calories 154 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 0 grams

Quinoa Crust Pizza image

Provided by Food Network Kitchen

Categories main-dish

Time 9h10m

Yield 4 servings

Number Of Ingredients 14

2 cups white quinoa
1/4 cup extra-virgin olive oil, plus more for brushing
1 teaspoon baking powder
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
One 28-ounce can whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1/4 teaspoon crushed red chile flakes
1/2 teaspoon kosher salt
1 cup shredded low-moisture mozzarella
1/2 cup grated Parmesan
2 ounces sliced pepperoni
1/4 cup large fresh basil leaves

Steps:

For the crust: Put the quinoa in a medium bowl and cover with water by about 1 inch. Cover and refrigerate at least 8 hours or up to overnight.
For the sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and cook until the edges are light golden, about 1 minute. Add the tomatoes, oregano, red pepper flakes, 1/2 cup water and salt. Bring to a simmer and cook until thickened, about 10 minutes. Set aside while you make the crust.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Drain the soaked quinoa and rinse well. Line a rimmed half-sheet pan with parchment paper and brush the paper with olive oil. Put the quinoa in a food processor with the oil, baking powder, salt and 2/3 cup water and process to make a smooth, thick batter. Spread the batter into the prepared pan and bake on the hot pizza stone until set, 12 to 15 minutes.
Flip the crust over in the pan and remove the parchment. (If the crust sticks to the sides, run a knife around the edge to loosen.) Bake until the top is crusty and the edges are crisp, about 5 minutes more.
Spread the pizza sauce on the crust, almost to the edges. Sprinkle with the mozzarella and Parmesan and top with the pepperoni. Roughly tear the basil leaves and scatter over the top. Bake the pizza on the top rack until the cheese is melted and bubbly, about 15 minutes. Cut into squares and serve.