Healthy pizza – vegan & gluten free

Intolerances, allergies, dietary requirements – sigh. We know the frustrations. Between the bloating and the belly aches, it can sometimes feel as though food is our enemy, but if there is anything we’ve learnt about eating sensibly and Active Living, it’s that they shouldn’t stop you form enjoying the foods you love. Thanks to the invention of gluten alternatives and our new nourish friend VeguKate – we’ve got healthy pizza that’s vegan & gluten free recipe for everyone to enjoy, no matter your nourishing needs.

Gluten Free Quinoa Crust Pizza by VeguKate


For the quinoa Crust:

  • 1 ½ cups quinoa, uncooked and soaked overnight or at least 8 hours
  • ½ cup filtered water (plus more for soaking)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder

For the roasted cherry tomatoes:

  • 1 cup halved cherry tomatoes
  • 1 tablespoon avocado oil
  • ½ teaspoon sea salt

For the basil pesto:

  • 2 cups tightly packed basil
  • ¼ cup pine nuts
  • 2 cloves garlic
  • ¼ cup olive oil or avocado oil
  • Squeeze of fresh lemon
  • 2-3 tablespoons nutritional yeast (optional)
  • Sea salt and pepper

Other pizza ingredients:

  • 1 zucchini, thinly sliced
  • 2 tablespoons nutritional yeast (optional to garnish)
  • Handful of basil leaves (to garnish)
  • Other toppings: sautéed mushrooms, eggplant, or peppers, sautéed spinach or other greens, garlic, mozzarella cheese.


For the quinoa crust: 

  1. Place uncooked quinoa in a bowl and cover with water. Allow to soak at room temperature overnight, or for at least 8 hours. Quinoa will have absorbed all water by this time and fluffed up a bit. Place soaked quinoa in a mesh strainer and give a good rinse.
  2. Preheat oven to 220C°/425°F. In a blender or food processor add in soaked and rinsed quinoa, ½ cup filtered water, salt, baking powder, oregano, and garlic powder. Blend on medium-high until quinoa begins to form a smooth batter – about 1-2 minutes.
  3. Line a large baking tray or round pizza pan with parchment paper. You can drizzle pan with a bit of oil before placing the parchment paper on top so it doesn’t move around. Drizzle parchment paper in pan with olive oil and pour in quinoa crust batter in a thin layer. Use a spatula to thin out and make sure crust is even.
  4. Bake the crust for 15-20 minutes, until it begins to turn golden. (During this time you can also place your tomatoes in the oven to roast!) Remove pizza from oven, gently flip over, and bake for another 5-10 minutes or until edges begin to turn golden and crisp. During this time, prepare the pesto and slice your zucchini or other toppings.
  5. Remove pizza from oven, cover with pesto sauce, layers of zucchini, and roasted tomatoes. Sprinkle pizza with sea salt and pepper. Bake an additional 5-10 minutes, or until zucchini starts to gently brown. Remove from oven, slice up, and devour! You can also sprinkle the pizza with some nutritional yeast, torn basil leaves, or a drizzle of olive oil.


For the roasted cherry tomatoes:

  1. Preheat oven to 425° F – or simply use same oven as pizza- and line a baking tray with parchment paper. Add sliced cherry tomatoes, sea salt, and avocado oil to baking tray and use your hands to move around thoroughly coat tomatoes with oil.
  2. Roast for 20 minutes, until tomatoes skin is gently peeling off and they smell divine. Remove from oven and top on pizza!

For the basil pesto: 

  1. Add basil, pine nuts, garlic cloves, lemon juice, salt and pepper to taste, and nutritional yeast to a food processor. Process for a few seconds to gently break down basil leaves.
  2. Pour in olive oil with the food processor running to combine. Process pesto for 1-2 minutes, until a beautiful green paste emerges and all ingredients are combined.

Nourishing notes:

  •  If you’re not a pesto person, simply use red sauce instead
  • You can use any color quinoa – but I used white quinoa. Tri-color quinoa may make an interesting looking crust!
  • This crust recipe is inspired by a quinoa crust from my fabulous Nutrition professor & chef, Kimi Reid. 

MNB-Gluten-Free-Pizza4Kate is the healthy foodie, photographer, and blogger behind Vegukate as well as a Master’s of Nutrition Student at the National College of Natural Medicine in Portland, Oregon. After counting far too many calories and eating her fair share of processed and packaged foods, Kate had a wake up call to health, nutrition, and wellbeing. With a newfound mindset to let “food be thy medicine and medicine be thy food” she hit the kitchen and has barely left since! Kate believes in cooking and eating real, whole foods that nourish every cell in your body and make your outsides sparkle and shine. She believes in eating real foods, not “food” packed with refined sugars, flours, artificial colors, and ingredients a five year old would find unpronounceable. Finally, Kate believes that food has the power to heal or harm us, and distinguishing between the two is one of the most important things for your amazing health and happy wellbeing. Visit her website and Instagram for more.

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