Quinoa Pizza Base | Vegan, GF

Categories Dinner, Featured, Recipes
Quinoa Pizza Base

Hey everyone, I’ve had a week off from worrying about making meals that look worthy to be posted on the internet and I’m finally back with a new recipe, a healthy quinoa pizza base. I loved the idea of making this as it’s an easy way to add in more protein to your diet, keep it healthy and still feel like you’re having a treat.  

The base has a more thin and crispy kind of texture rather than a thick doughy one, but it cooks brilliantly. I’m making this one with cauliflower today and I’ve had cauliflower crusts before that just haven’t worked. They end up a little soggy and the base can’t hold the weight of a slice, so you have no chance of eating without a knife and fork. This one doesn’t, the base cooks firmly without being too hard leaving a base strong enough to hold the toppings, but not too crispy.  

You can make this really quickly too. There’s an optional step for letting it set in the fridge, but that just makes it slightly easier to mould your base into shape, it still works well without it. If you skip the chill time, you can have this is the oven after just 15-20 minutes prep.  

Quinoa Pizza Base

This recipe is gluten free, dairy free, soy free, nut free and vegan.  

Serves: 1 medium pizza base 

Prep time: 15-20 minutes  

Chill time: 15-30 minutes (optional) 

Cook time: 20 minutes  



  • Half a head of a medium sized cauliflower 
  • 100g quinoa flour  
  • 1 flax egg (1 tbsp ground flax, 3 tbsp water) 
  • Any herbs/ seasoning you’d like to include in your base. I used some dried garlic, dried oregano, some chilli flakes and a little black pepper.  


Obviously for this section you can use whatever you want but on the pizza in photographs I used the following ingredients:  

  • 2 tbsp free from sundried tomato pesto  
  • Half a red pepper, sliced 
  • 2 medium chestnut mushrooms, sliced 
  • 1 red chilli, diced  


  1. Preheat oven to 180°c 
  2. Place the cauliflower in a food processor and turn on high until the cauliflower has broken down and cauliflower rice has formed.  
  3. Tip the cauliflower into a large dry frying pan and cook for 5 minutes on a medium-high heat, stirring gently. You don’t want to add any water or oils to the pan as we’re trying to dry the cauliflower out here. Just stir the cauliflower to check it isn’t sticking and it’s cooking evenly.   
  4. After 5 minutes, set the cauliflower aside to cool down to cool down enough to be handled.  I usually find it takes just under 10 minutes but that obviously varies depending on room temperature and how much heat you’re comfortable with. 
  5. Once cauliflower has cooled, tip it into the centre of a tea towel and wrap the cauliflower in the towel firmly, then wring out the towel to remove as much water from the cauliflower as you can. (Note: this bit feels disgusting, you can skip this step if you want, but you’ll need more flour) 
  6. Once drained, add all ingredients to a mixing bowl and combine. I find starting with a spoon and finishing off with your hands creates the most even mixture. 
  7. If you’re including chill time, place bowl in the fridge for 15-30 minutes now. If not, press dough out onto a baking tray until you have your desired shape.  
  8. Place baking tray in the centre of the oven for 15 minutes, dough should be firm on the surface but not completely hard at this stage. I like to lightly sauté my vegetables before they go in the oven. If you wish do that as well, start cooking them at this point.  After 15 minutes, remove the base and add your toppings then place back in the oven for a further 5 minutes.  

Serve and enjoy! 

quinoa pizza base

Do you like vegetable-based pizzas? What do you think of the idea of using a quinoa pizza base? 

Until next time,  


To catch up with my previous dinner recipes, click here.

45 thoughts on “Quinoa Pizza Base | Vegan, GF

  1. I love finding new pizza recipes! Pizza is probably my favourite thing to make. Just because it’s quick, easy and can be customised to you and your preferences. I definitely prefer thin, crunchier bases to thick, softer ones. Thanks for sharing!

    1. I hadn’t made one in so long before this (Recipe A Day May problems..) but I really enjoyed it! I go through phases whether I prefer thinner or thicker ones. I think it all depends on the toppings too!x

  2. That looks delicious and healthy too! I’ve tried the cauliflower base one before, from scratch and it took FOREVER to make! haha! Looking at this, it looks quite easy and faster than the cauliflower one so I think I will definitely be giving this a go. I prefer thin pizza bases anyway so this recipe is perfect!

    Aimsy xoxo

  3. That really looks yummy, I love pizza and it’s always the really unhealthy kind that I tend to reach for, I would love to make my own and for it not to be full of rubbish, great post x

  4. Quinoa pizza never thought of that but for sure sounds delicious. For sure I will think of this recipe next time I have quinoa in my hands. Lea, xx

  5. I’m trying to cut out bread where ever I can and this is such a good idea! Using quinoa as the base is a healthy alternative and the pizza looks delicious! Thanks for sharing this recipe :)!

    Nancy ♥ exquisitely.me

  6. Not going to lie, I’ve never tried a all veggie based pizza and sounds a bit off putting. However, your recipe sounds awesome, and your photos sold me! It looks delicious and doesn’t take long at all to make. I could totally eat this. Thanks for sharing!

  7. This looks gorgeous, I really can’t wait to try it! Pizza is one of my favourite things but I really shouldn’t eat bread, so I love messing around with different ways to make it. I’ve tried tortillas before and they’re cool but flimsy – this looks great, though!

    Beka | http://www.bekadaisies.com/

    1. It was a little experiment! I’d never tried this recipe out before but I was wondering if I could make it work. I was really happy with how it turned out x

  8. How interesting. I didn’t know you were able to make pizza base with this ^^
    It looks yummie! I love how creative the recipes on here are.
    I think my fave veggies base so far is zucchini.
    It works really really well too ^^

    1. Thank you so much! You always have the sweetest things to say!! Oooh I’ve never made one from courgettes before, that could be an interesting experiment! Thanks for the inspiration! x

  9. Aaannnddd now I’m craving pizza and it’s impossible to get pizza at midnight in China.. 🙁
    The base is a great idea for vegans or healthy people. My mums vegan so I know she’ll appreciate this recipe a lot. I love making homemade pizzas.

  10. I love Veggie pizza’s they’re my ultimate fave, and you can never go wrong with mushrooms (in my eye’s at least)! Thanks for sharing your healthy pizza recipe.

    Emma x

  11. I love this idea of using a quinoa base! I’m all for a guilt-free and tasty pizza! It’s great that the quinoa gives it that extra protein to make it really healthy and filing too. Great post Sophie, thank you for the inspiration <3 xx

    Bexa | http://www.hellobexa.com

    1. Thank you! It’s good knowing it’s secretly good for you, and the extra protein does make it a little more filling than usual too which is great x

    1. I love quinoa too, it’s such a versatile grain! I honestly wasn’t sure if it would work as a pizza base but I was really happy with how it turned out x

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