Quinoa pizza base (gluten free)

January 15, 2019
Serves: Makes one 8 inch base which serves 1 (in my opinion) Cooks In: 35 minutes (+ 4 hours to soak quinoa)


  1. Give your quinoa a good rinse then soak in water for at least 4 hrs (ideally overnight). Make sure that it’s covered by at least a few cm’s of water. Then cover and leave this to one side.
  2. Once you’re ready to make the pizza base, pre-heat the oven to 180C.
  3. Drain the quinoa thoroughly, before placing it into a food processor or blender with the vinegar, herbs and water. Blend for a few minutes until a smooth mixture forms, don’t worry if it looks a little more liquid then dough, it stiffens when placed in the oven.
  4. Grease a pizza dish or cake tin with olive oil and then pour the mix into it. Make sure you pop this on top of a baking tray in case it leaks, and bake for about 15- 20 minutes, until the base is firm and has browned slightly.
  5. Remove and add your toppings! For this base I have used a homemade pesto and tomato puree mixed together, then added fresh tomatoes, sun-dried tomatoes, watercress and basil. You can either place the pizza and toppings back into the oven to warm for a few minutes, or enjoy the toppings raw. The bases also freeze really well. So you can make them ahead of time, and then whip them out and top whenever you fancy!


  • 1 cup quinoa (I used white quinoa in this recipe but you can you red or black quinoa, or mix them together!)
  • 2 tsp mixed herbs
  • 1 tsp rosmary
  • 1/4 cup water
  • 1 tbs vinegar (apple cider, balsamic or whichever you feel like!)


  • 1 tbs pesto, (I used a homemade one which you can find the recipe for here but you can use a high quality bought one if you don’t have time to make your own. Although homemade pesto is super easy to try to make your own if possible!)
  • ¼ cup sun-dried tomato
  • 1 tbs tomato puree
  • 1 large handful of watercress
  • 1 cup tomatoes varied, sliced
  • 6 fresh basil leaves