Gluten-Free Veggie Pizza

This healthy pizza is covered in veggies and the base is made with quinoa.

The base of this protein-rich pizza is made with quinoa and egg. It's gluten-free, vegetarian, healthy, and delicious.This recipe was created by my friend and business partner Ameriangel Román. One year ago we launched a group program called Revamp Your Diet in 10 Weeks*, and this was one of the recipes she shared with our students when we talked about gluten and taught them how to prepare gluten-free foods.

The base for this pizza is made with quinoa and eggs, which makes it not only nutritious and gluten-free, but also high in protein. Ameriangel‘s recipe is the perfect example of how you can turn your favorite foods into healthier alternatives, and continue eating them even when you acquire a healthier lifestyle and diet.

Esta pizza tiene un alto contenido de proteína porque la base está hecha de quinua y huevo. Es vegetariana, libre de gluten, y muy saludable.This vegetarian pizza was originally made with cheese, but now that I’ve stopped consuming dairy products for many reasons that I’ll soon share with you, I like to use vegan nut cheeses like this ricotta cheese that I love. This kind of product is very easy to find in New York City, but if you can’t buy a good quality vegan cheese close to you then you could make your own!

I recently discovered a new vegan cheese book that looks amazing and I really want to buy. If you also want to start experimenting with making your own vegan cheeses, I recommend you get it and see what happens!

Here you have the recipe for this healthy, delicious, and gluten-free pizza.

Gluten-Free Veggie Pizza
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 2-4
  • For the pizza base:
  • 1 cup cooked quinoa
  • 1 egg
  • 1 garlic clove, grated
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • Parchment paper
  • For the Sauce:
  • 3 ripe tomatoes, finely chopped
  • 1 handful basil, chopped
  • 1 garlic clove, grated
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Toppings:
  • 1½ cups spinach, arugula, or both, sliced
  • 1 cup mozzarella or ricotta cheese (I use a vegan version)
  • ¼ thinly sliced onion
  • 2 tomatoes, thinly sliced
  1. To make the base:
  2. Preheat the oven to 400F.
  3. Mix all the ingredients in a bowl.
  4. Put the parchment paper in a small/medium baking pan. (I used a 7 x 14 cms loaf pan)
  5. Bake for 15 minutes, and make the tomato sauce in the meantime.
  6. To make the sauce:
  7. Sauté the tomato, garlic, basil, salt, and pepper, in a small pan with olive oil, over medium heat.
  8. When the tomato juice boils, cover the pan and lower the hear. Simmer for 10 minutes. You can use the sauce like this, or blend it if you want it less chunky.
  9. To assemble the pizza:
  10. Cover the base with the sauce and then make layers of the toppings in any order that you want. Bake for a few more minutes, until the veggies on top are cooked and the base is firm.
  11. Optional: Serve the pizza slices with a green salad on the side.

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