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Quinoa Pizza

2 (8 inch pizza)

20 minutes plus 8 hours soaking

Our British quinoa is packed full of protein and makes one great, gluten free, crispy round the edges pizza base! Get the kids involved with this one and be creative with your toppings!

6 Farmdrop products in this recipe


Here's how you do it

  1. Last thing at night, or first thing in the morning, cover quinoa with one inch of water.

  2. When you're ready to make your pizza, preheat the oven to 200 degrees C. Grease and line an 8 inch pizza or cake tin.

  3. Rinse the quinoa under fresh water, drain and tip into a food processor (you either need a powerful one or perseverance). Add lemon juice, herbs, baking powder, salt, pepper and two tbsp of water. Blitz. You're looking for a batter like consistency. If this isn't happening and the quinoa is moving up the sides add a little more water and blend again.

  4. Tip the mix into the cake or pizza tin and bake for 20 minutes.

  5. We've used tomatoes, spinach, artichokes and mozzarella to top ours, but you can top with anything you like & pop under the grill for a minute if you want a hot topping.


  • 230g quinoa
  • Juice half lemon

From the Larder

  • Half flat tsp baking powder
  • Cup water for blending
  • Pinch salt and pepper
  • 2 tsp mixed herbs (mixture of a few of, or all - oregano, basil, marjoram, thyme)


  • 2-3 mixed tomatoes
  • A handful of watercress
  • A few artichoke hearts
  • 1 ball of mozzarella, torn

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe

The Tomato Stall

Organic Mixed Heritage Tomatoes

1 Punnet (500g)




Organic Artichoke Hearts in a Herb Marinade

1 Jar (190g)



British White Quinoa

1 bag (500g)




Organic Mozzarella Fiordilatte

1 Piece (~100g)