Homemade Veggie and Pine Nut Pizza with Quinoa Crust

I love experimenting in the kitchen.  This weeks experiment=using quinoa to make a pizza crust.

Quinoa is a gluten free and FODMAP friendly grain, but more than that…it is great source of protein & fiber AND tastes yummy too!

This is tricolor quinoa.

I found this recipe to make a quinoa crust with relatively few ingredients and thought I would give it a whirl.  It required soaking the quinoa all day, but I just soaked it for about 4 hours and that seemed to work quite nicely.

Quinoa should be soaked, drained and rinsed to remove the bitter tasting saponins on the outside of the grain.

To create a pizza crust, the recipe called for blending the quinoa in a blender or food processor.

This recipe also requires a cast iron skillet.   After I blended up the quinoa with water, oil and spices, I pour it into the well-oiled skillet.

The recipe I found blends all the quinoa in the blender to a pancake batter consistency but I saved some of the quinoa to blend in to the batter to add a bit of texture.

I sauteed a few yellow, red and orange bell pepper strips and some zucchini too, in a bit of  garlic infused olive oil with a dash of salt and pepper.  Then, tossed the veggies on top of the pizza crust.

Then I added a handful of pine nuts, about 1/3 cup of part-skim mozzarella cheese and a bit of freshly grated asiago and parmesan cheese.

And voila…{drum roll please}….

So here is the link for the recipe I found for the quinoa crust.  AS usual, I modified the recipe by not blending all the quinoa and adding about 1/4 cup back into crust mixture to add a bit of texture and I deleted the garlic powder too and used garlic infused oil.  For the topping, I used:

  • 1/4 of a red pepper, seeded and cut in strips
  • 1/4 of a yellow pepper, seeded and cut in strips
  • 1/4 of a orange pepper, seeded and cut in strips
  • 1/2 medium zucchini, cut in strips
  • 1 TB garlic infused olive oil
  • Cook veggies with oil over medium heat in medium size skillet.
  • Add a dash of salt and pepper.
  • Top the veggies on the pizza crust once you flip it–per direction in link.
  • Add 1/3 cup part skim grated mozzarella cheese and 1-2 TB parmesan and asiago, grated cheese
  • Add 1 TB pine nuts and scatter across top of pizza.
  • Place pizza back in oven for about another 15 minutes to melt cheese and firm up crust.

Hope you enjoy…

About katescarlata

Registered dietitian with over 20 years experience in the nutrition and wellness field. Digestive health expert. Runner, Writer, Mom of 3, Dog lover especially my chocolate lab, LUCY!

6 thoughts on “Homemade Veggie and Pine Nut Pizza with Quinoa Crust

  1. I’m new to the whole low FODMAPS world, but I was under the impression that zucchini (and possibly bell peppers) contained low DP (degree of polymerization), were fructo-oligosaccharides, and therefore were not low FODMAPS?

    1. Green peppers may have some polyols but red, orange, yellow appear low. Ripening can impact polyol content. Zucchini has been measured by Aussie researchers as low in FODMAPs.

      1. Is there a list that has all vegetables & fruits that can be eaten in the low FODMAPS diet? Everything on the internet seems so inconsistent.

  2. Do you have a list of all the ingredient amounts for the pizza crust? How much water,oil,etc.goes into the batter, and what is the oven temp. and cooking time steps?

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