If you’re craving pizza but want a wholesome, high-protein, plant-based twist, this Quinoa & Chickpea Pizza is your answer. This vibrant, satisfying recipe combines the nutty crunch of quinoa with the creamy richness of chickpeas to create a hearty, gluten-free crust that’s packed with complete plant protein—no flour, no eggs, no dairy, and no guilt.
Topped with tangy tomato sauce, fresh vegetables, and melty vegan cheese (optional), this pizza is crisp on the edges, soft in the center, and endlessly customizable. Whether you follow a vegan diet, are gluten-sensitive, or simply want a healthier pizza night, this recipe fits beautifully into a balanced, protein-powered lifestyle.
Ingredients Overview
Every ingredient in this pizza is chosen for taste, texture, and nutrition. Here’s what you need and why:
Quinoa (Uncooked)
Forms the base of the crust when soaked and blended. It’s a complete protein—meaning it contains all 9 essential amino acids. Adds a nutty, satisfying chew to the crust.
Canned Chickpeas
Adds density and moisture to the crust while boosting the protein and fiber content. Chickpeas also help bind the crust naturally without eggs or flour.
Olive Oil
A bit of healthy fat gives richness to the crust and helps it crisp up beautifully in the oven.
Garlic & Dried Herbs
Seasonings like garlic powder, Italian seasoning, oregano, or thyme give the crust its savory, pizza-like flavor.
Baking Powder
Adds just enough rise to create a soft, bread-like center without the need for yeast.
Salt
Balances the natural earthiness of the chickpeas and quinoa and enhances flavor throughout the crust.
Toppings (Customizable)
-
Tomato or marinara sauce
-
Vegan cheese (store-bought shreds or homemade cashew cheese)
-
Sliced veggies: mushrooms, bell peppers, onions, zucchini, olives
-
Fresh basil or arugula for garnish
Step-by-Step Instructions
This recipe uses a blend-and-bake method that’s simple and mess-free—no kneading, proofing, or fancy equipment needed.
1. Soak the Quinoa
Rinse ¾ cup uncooked quinoa thoroughly. Soak in a bowl with water for at least 6–8 hours or overnight. Drain and rinse again before using.
This softens the quinoa and makes it easier to blend and digest.
2. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a round pizza pan or baking sheet with parchment paper and lightly oil it to prevent sticking.
3. Blend the Crust
In a high-speed blender or food processor, combine:
-
Soaked and drained quinoa
-
¾ cup canned chickpeas (rinsed & drained)
-
½ cup water
-
1½ tbsp olive oil
-
1 tsp garlic powder
-
1½ tsp Italian seasoning or dried oregano
-
1 tsp baking powder
-
½ tsp salt
Blend until you get a smooth, thick batter.
4. Bake the Crust
Pour the batter onto your prepared pan and spread it evenly into a ¼-inch thick circle using a spatula. Bake for 20–25 minutes, until the edges are golden and the crust feels firm to the touch.
5. Flip & Bake Again
Carefully flip the crust using the parchment and bake another 8–10 minutes for extra crispness on the other side.
6. Add Toppings & Bake Final Time
Spread tomato sauce on the crust. Add your favorite plant-based toppings and vegan cheese. Return to the oven and bake for 8–10 more minutes until the toppings are cooked and cheese is melted.
Let cool slightly before slicing and serving.
Tips, Variations & Substitutions
Tips for Success
-
Don’t skip soaking the quinoa—this is key to the texture.
-
Use parchment + oil to prevent sticking and to help crisp the crust.
-
Thin it out if you prefer a crispier crust; make it thicker for a chewier one.
Topping Ideas
-
BBQ Chickpea Pizza: Use BBQ sauce, red onion, corn, and avocado
-
Mediterranean: Hummus base, kalamata olives, cucumber, and red onion
-
Classic Veggie: Bell peppers, mushrooms, onions, spinach, vegan mozzarella
-
Spicy Buffalo: Toss chickpeas in hot sauce, top with vegan ranch drizzle
Ingredient Swaps
-
Chickpeas: Sub white beans for a milder flavor
-
Oil-free: Replace olive oil with unsweetened applesauce (crust will be softer)
-
No vegan cheese?: Drizzle with tahini or add nutritional yeast before baking
Serving Ideas & Occasions
This pizza is ideal for:
-
Meatless Mondays
-
Vegan family dinners
-
High-protein lunches
-
Picnic-friendly meal prep
-
Game day or casual gatherings (cut into wedges or squares)
Side Pairings
-
Side salad with lemon vinaigrette
-
Roasted cauliflower or air-fried sweet potatoes
-
Plant-based creamy soup (like tomato or roasted red pepper)
Nutrition & Health Notes
This plant-based pizza is nutritionally balanced—with protein from both quinoa and chickpeas, complex carbs, fiber, and healthy fats.
Estimated Nutrition (Per Slice, Based on 6 slices):
-
Calories: 220–250
-
Protein: 12–14g
-
Carbohydrates: 22–25g
-
Fat: 8–10g
-
Fiber: 5–6g
Why It’s a Smart Choice
-
Complete plant protein: Quinoa and chickpeas provide all essential amino acids
-
Gluten-free and dairy-free: Great for allergy-friendly households
-
Low in saturated fat: Heart-healthy alternative to classic pizza
-
Rich in fiber: Supports digestion and satiety
Frequently Asked Questions (FAQ)
1. Do I have to soak the quinoa?
Yes, soaking softens the quinoa, improves digestion, and makes it blendable without cooking. Without soaking, the batter will be gritty and tough.
2. Can I use cooked quinoa instead?
Not for this crust. Cooked quinoa is too soft and won’t bind well with chickpeas to form a sturdy crust.
3. Can I freeze this pizza?
Yes! Bake the crust, let it cool, then freeze it plain or topped. Reheat in a 400°F oven until warmed through.
4. Is this pizza low-carb?
It’s lower in carbs than traditional pizza crust, but not keto. For lower carb, reduce chickpeas or sub with cauliflower purée.
5. Can I use canned lentils instead of chickpeas?
Yes. Green or brown lentils work and will change the flavor slightly, adding more earthiness.
6. What if I don’t have a blender?
A food processor will work. Just make sure the batter is smooth and pourable. A regular blender may struggle if underpowered.
7. Is this suitable for kids?
Absolutely. It’s kid-friendly, mild in flavor, and you can sneak in veggies like spinach or carrots in the toppings or crust.