TGIF right?  Right.  Speaking of Friday’s, am I the only person who refuses to eat at that restaurant unless it’s actually Friday?

I mean, believe it or not, it’s not always Friday and one shouldn’t pretend that it is.  Take right now for instance.  Though you may be reading this on Friday, it’s really 9:44 p.m. on Thursday.  Wait, no, now it’s 9:45 p.m.

I almost titled this post Flopless, because despite its humdrum beginning that may suggest a flop, it really is all about pizza.  Pizza that doesn’t flop when you pick it up.  Flopless Pizza.

But isn’t most pizza flopless?  No.  It’s not.  Back in the day I briefly suggested you all try cauliflower crust pizza.  It’s tasty, but floppy.  So floppy it’s really more of a knife and fork pizza.

If there’s one thing that makes you feel old it’s eating pizza with a knife and fork.

Have you noticed the word “it’s” is used a lot in this post already.  It’s very popular with me today.

Have you also noticed the jumping about?  Frankly I am tired from all the packing and box moving so this is just what you get.  It’s just how it is.    Try this pizza, it’ll make up for it.

Quinoa Crust Pizza for Two Regularly Hungry Peeps or One Super Starving Peep

This recipe couldn’t be easier.  First step is to make a tasty stir fry or Indian dish and cook up some extra quinoa to have on hand for the remainder of the week.  See, see, this recipe is already so fabulous it’s two meals in one!

Once you have your extra quinoa in the fridge, get yourself a good strong craving for pizza.

Next, gather your crust ingredients.

1 Egg
1 cup cooled, cooked quinoa
Heaping ¼ cup mozarella cheese
Heaping 2 tablespoons nutritional yeast
Seasonings if you feel spicy

Mix it all together.  I left my crust plain, but in the past I’ve added ranch seasoning, taco seasoning, salt ‘n peppa, and herbs such as basil and oregano.

Transfer mixture to a Silpat and pat your crust down however you like.  I’m a fan of crispy edges so I always make at least two mini pizzas and sometimes even three or four.  I’m pretty rectangular, but you feel free to be circular or triangular or even hexagonal.

Bake in a 450 degree oven for 15 minutes till firm and lightly browned.  Like so.

Slather on some tomato sauce.  I use Classico Tomato and Basil.  Not only does it come in a three pack at Sam’s Club, but it comes packaged in reusable Mason jars.  Win, win, WIN.

Add cheese and toppings.  The last of the garden tomatoes for me.

Pepperoni and green olive for The Husband.

A sprinkle of parmesan and a dash of basil.

Bake for another 5 minutes till melty and then hit it with the broiler to lightly brown the cheese.

Serve your pizza . . .

. . . with a side salad.  I’ve discovered that if I add gorgonzola cheese to any kind of leafy green it automatically tastes like an eight dollar salad from Panera.

But I’ve segued.  Back to the pizza.

I don’t eat much gluten these days and when I do I save it for desserts, so this pizza is a staple in our house.  The Husband thinks he likes it better than delivery!

It holds together well, has perfect crispy edges and the quinoa leaves you feeling full, but not stuffed like doughy pizza does.

It’s technically still Thursday night for me and I am off to get some sleep.  Have a wonderful box free weekend!  Except Cinnamon.  She just moved to sunny California so I’m guessing her life is still full of boxes.


Question of the Day:  What’s your favorite pizza toppings?


  1. Oh wow, I’ve never seen a recipe for pizza rust from cooked quinoa, only from quinoa flour or quinoa flakes. Could I leave nutritional yeast out or what could I substitute it with?

    • It’s really good, I promise you’ll love it! Nutritional yeast is mostly for flavor and an added punch of nutrients. Absolutely you can leave it out or sub in any flavor profile you like. Ranch seasoning is quite tasty in this crust as well. Also basil or oregano. I love that my recipe uses actual quinoa since flakes and flour cost so much more. We eat quinoa a lot and I always seem to have extra cooked up so this is a great way to use up leftovers of it as well as any veggies lingering in the fridge. Let me know if you try it!

      • I’d love to use nutritional yeast as I read that it adds a cheesy flavour, but I can’t find it anywhere near me and it doesn’t seem really cheap. I’ll definitely try this, though!

  2. I just called Domino’s and ordered a quinoa pizza with gorgonzola cheese and extra yeast and they hung up on me. What’s up with that?

  3. hmmm…….I’m always looking for ways to sneak some quinoa into the hubby’s diet. I wonder if this would work.

  4. this looks like a fun recipe. one of the girls at work has started trying Paleo and we’ve had quite the discussions about it. I’m interested in trying to eliminate grains where possible, but it’s hard, dang it! so this should be a good one to try! *copying to recipe folder in email*

  5. Hi Joanna, I found your blog through Foodie Penpals! I am always looking for a healthy twist on the foods I LOVE {read italian, mexican and baked goods} Thanks for the pizza recipe I will be trying this one. I was also curious on how you like the silpat? I was considering getting one or a pizza stone….do you have thoughts on either of these?

    • Thanks for stopping by! Looking forward to being pen pals with you. The pizza stone is much better for floured bread doughs, but I hate cleaning the thing. Melty cheese is a pain. The Silpat is a great non stick surface for pretty much anything. Love it for these pizzas and it’s perfect for cookies. If I had to buy one or the other I would definitely get the Silpat as it’s more versatile.

  6. passed this onto my friends on facebook … 🙂

  7. Luckily my life is void of all boxes as they are all sitting in storage. Once my quinoa is out of storage and in my house I will make this. Hard to do in temp housing with our two forks and three pots. Blech. Over it. Gorgonzola is my go to cheese when I need to feel fancy. Maybe I need to go get some since I have been in yoga pants for a month. I need some fanciness around here.