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Summery Tomato & Zucchini Quinoa Pizza Recipe

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3.8 from 14 reviews

This Summery Tomato & Zucchini Quinoa Pizza is a wholesome, gluten-free pizza alternative featuring a crispy quinoa crust topped with roasted red pepper hummus, fresh zucchini and tomato slices, and melty vegan or regular cheese. Perfect as a light, nutritious meal packed with fresh vegetables and bursting with vibrant flavors, it combines healthy quinoa and hummus for a protein-rich pizza base that’s both delicious and unique.

  • Total Time: 2 hours 34 minutes
  • Yield: 12 servings

Ingredients

Crust Ingredients

  • 3/4 cup white quinoa (soaked in 3 cups water)
  • 1/4 cup Sabra Roasted Red Pepper Hummus (divided from 10 oz container)
  • 2 tablespoons water
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt

Toppings

  • 1 small zucchini
  • 2 tomatoes
  • 3/4 cup shredded vegan cheese or regular cheese (from 1 cup total)
  • Remaining 3/4 cup Sabra Roasted Red Pepper Hummus (from 10 oz container)

Garnish

  • Finely chopped fresh basil
  • Roasted red pepper flakes

Instructions

  1. Soak Quinoa: Soak the 3/4 cup white quinoa in 3 cups of warm water for at least two hours, preferably overnight, to soften the grains and prepare them for blending into the crust batter.
  2. Preheat Oven & Prepare Sheet: When ready to cook, preheat your oven to 425ºF (218ºC) and line a baking sheet with parchment paper to prevent sticking and allow easy transfer of the crust.
  3. Drain and Blend Crust Batter: Drain and rinse the soaked quinoa thoroughly using a fine mesh sieve. Add the quinoa to a blender together with 1/4 cup of the roasted red pepper hummus, 2 tablespoons water, 1 teaspoon baking powder, and 1/2 teaspoon sea salt. Blend on high until a smooth, thick batter forms that will serve as your pizza crust.
  4. Shape the Crust: Pour the batter onto the parchment-lined baking sheet. Using a spatula, spread it evenly into a rectangle shape about 1/4 to 1/8 inches thick to ensure it cooks through and crisps evenly.
  5. Bake Crust First Side: Bake the crust on the center rack of the oven for 10 minutes to start firming up the base before flipping.
  6. Flip Crust: Carefully remove the crust from the oven and use the parchment to flip it directly onto the baking sheet, baking for another 8 minutes to crisp the other side.
  7. Prepare Vegetables: While the crust is baking, thinly slice the zucchini and tomatoes into round slices ready for topping.
  8. Add Toppings: Remove the crust from the oven and evenly spread the remaining hummus over the surface as a flavorful sauce. Then arrange the zucchini and tomato slices on top in rows or any pattern you prefer, followed by the shredded cheese.
  9. Final Bake: Return the topped pizza to the oven and bake for an additional 6–10 minutes, until the cheese has melted fully and the vegetables are heated through.
  10. Garnish & Serve: Remove the pizza from the oven, slice into 12 squares, and sprinkle with finely chopped fresh basil and roasted red pepper flakes to add fresh aroma and a hint of spice before serving.

Notes

  • Soaking quinoa overnight will reduce cooking time and improve texture.
  • The crust batter is quite thick; use a spatula for even spreading.
  • You can substitute vegan cheese with your preferred melting cheese.
  • Using parchment paper makes flipping the crust easy and keeps it intact.
  • For extra crispiness, you can broil the crust for 1-2 minutes after final bake.
  • This pizza is naturally gluten-free and can be made vegan by using vegan cheese.
  • Author: Chef
  • Prep Time: 2 hours 10 minutes
  • Cook Time: 24 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/summery-tomato-and-zucchini-quinoa-pizza-recipe/