Itâs a recipe youâve all been asking for and I finally got my act together to give it to you. BBQ quinoa pizza, my friends. Hope youâre pumped!
Iâd guess for almost everyone, pizza is a comfort food. Itâs greasy, cheesy and even if you load it up with veggies, itâs still pretty unhealthy. Thatâs why I initially created this recipe. I wanted to give you a way to enjoy this fave food without feeling like youâre âcheatingâ.
It looks kind of like a thick pancake batter that is pourable, but donât worry, it bakes up into a thin, crispy crust that can stand up to all sorts of your favorite toppings. My personal fave is usually pesto, but I have to say Iâm leaning more and more towards this barbecue version; itâs perfect for summer!
For toppings, I kept it pretty simple: an organic BBQ sauce as the base, then thinly sliced shallots, chopped cherry tomatoes and chickpeas.
I chose to make this a vegetarian pizza, but youâre a meat eater you could totally swap out the chickpeas for grilled chicken or shrimp. Both would be delicious and still make this pizza filling, yet light at the same time.
This recipe doesnât make a huge pizza, where you have to worry about eating everything or wasting leftovers. Itâs the perfect size for two people, and is a dinner that Matt and I often split on the weekdays. It also makes great leftovers, so if you are cooking for one, you can make it for dinner and take the rest for lunch with you the next day!
Either way, itâs a great weeknight meal that doesnât take long to put together and it tastes like ârealâ freaking pizza! Now you can enjoy pizza whenever you damn well please without feeling an ounce of guilt!
Whatâs your favorite pizza topping? Iâm thinking about sharing a few different flavor options in the coming months and Iâd love to add your fave to the list! And if you end up trying this BBQ pizza recipe, or any pizza crust, Iâd love to see a pic Tag me @simplyquinoa and use #quinoapizza so I can give your photos some love!
Nutritional yeast + fresh basil to garnish (optional)
Preheat the oven to 425ÂºF and line a baking sheet with parchment paper.
Prepare the pizza batter**, then pour it onto the baking sheet. Using a spatula, spread the batter into a large rectangle, about 12" x 6".
Bake the crust for 10 minutes, then remove, flip and bake for another 5.
While the crust is baking, stir the chickpeas with 2 tablespoons of BBQ sauce.
After pizza has baked for 15 minutes (total), remove and top with remaining sauce. Scatter shallots, cherry tomatoes and chickpeas across the top and place it back in the oven for another 10 - 15 minutes. (you can also broil it for 2 - 3 minutes at the end to get everything super crispy, just watch it carefully!)
Remove and slice into squares. Top with nutritional yeast and basil if using.
** you need to soak the quinoa overnight (or for at least 6 hours) to make the pizza batter, so just do that in the morning before you head to work and you can make pizza when you get home!
Watch how to make quinoa pizza!
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