When you want pizza that’s packed with complete proteins, fiber, and an entire serving of vegetables in every slice, this Quinoa Crust Broccoli Pizza delivers a nutritional powerhouse that doesn’t compromise on taste or satisfaction. This innovative recipe transforms protein-rich quinoa into a surprisingly sturdy and flavorful pizza crust that’s naturally gluten-free and incredibly nutritious. The quinoa creates a unique, slightly nutty base with a tender interior and golden exterior that holds toppings beautifully. Topped with perfectly roasted broccoli, creamy cheese, and aromatic herbs, each bite offers the perfect balance of wholesome nutrition and comfort food satisfaction. This pizza proves that superfoods can be delicious, filling, and completely satisfying, making it ideal for anyone who wants to eat healthier without giving up their favorite foods.
Serves: 4 people (makes one 10-inch pizza)
Total Time: 1 hour 15 minutes (45 minutes prep including quinoa cooking, 30 minutes baking)
The Quinoa Revolution
Quinoa brings extraordinary nutritional benefits to pizza making that go far beyond typical grain-based crusts. As one of the few plant foods that contains all nine essential amino acids, quinoa provides complete protein comparable to animal sources, with about 8 grams per cup of cooked quinoa. This ancient grain is also rich in fiber, iron, magnesium, and manganese, while being naturally gluten-free and easy to digest. When transformed into a pizza crust, quinoa creates a surprisingly satisfying base with a pleasant, slightly nutty flavor that complements vegetables beautifully. The high protein content makes this pizza incredibly filling, often requiring smaller portions than traditional pizza while providing sustained energy and stable blood sugar levels.
Ingredients for Quinoa Crust
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 large egg
- 1/4 cup grated parmesan cheese
- 2 tablespoons ground flaxseed
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Ingredients for Roasted Broccoli
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
Pizza Toppings and Assembly
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/4 cup red onion, thinly sliced
- 2 tablespoons pine nuts (optional)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- Extra olive oil for drizzling
- Lemon zest for finishing
Cooking the Perfect Quinoa
Start by thoroughly rinsing the quinoa in a fine-mesh strainer under cold running water for 2-3 minutes. This removes the natural saponins that can make quinoa taste bitter or soapy.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender.
Remove from heat and let stand, covered, for 5 minutes. Then fluff with a fork and spread the quinoa on a large plate to cool completely. Properly cooked quinoa should be fluffy and tender with a slight bite, and you should see the characteristic white rings around each grain.
Let the quinoa cool for at least 15 minutes before using it in the crust. Warm quinoa will make the crust mixture too wet and prevent proper binding.
Creating the Quinoa Crust
Preheat your oven to 425°F and line a 10-inch pizza pan or baking sheet with parchment paper. Lightly oil the parchment to prevent sticking.
In a large mixing bowl, combine the cooled quinoa, egg, grated parmesan, ground flaxseed, oregano, garlic powder, salt, pepper, and olive oil. Mix thoroughly until everything is well combined and holds together when pressed.
The ground flaxseed acts as a binder and adds healthy omega-3 fatty acids, while the egg provides structure and helps the crust hold together. The mixture should be moist enough to press together but not soggy.
Using your hands, press the quinoa mixture firmly into the prepared pan, creating an even layer about 1/4 inch thick. Make sure to pack it tightly and create slightly raised edges to hold the toppings.
The key to a successful quinoa crust is pressing it firmly and evenly. Take your time with this step, as a well-compressed crust will hold together much better when sliced.
Pre-Baking the Crust
Bake the quinoa crust for 15 minutes until it’s set and lightly golden around the edges. The surface should feel firm to the touch and not give when pressed gently.
Remove from the oven and let cool for 5 minutes while you prepare the broccoli. The crust should hold together well and have a slightly nutty aroma.
Preparing the Roasted Broccoli
While the crust pre-bakes, prepare the broccoli. Cut the broccoli into uniform, bite-sized florets so they cook evenly. Smaller pieces work better on pizza than large chunks.
In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, pepper, and red pepper flakes if using. Make sure all the florets are well-coated with the oil and seasonings.
Spread the seasoned broccoli on a large baking sheet in a single layer, making sure the pieces don’t overlap. Overcrowding will cause the broccoli to steam rather than roast.
Roast the broccoli for 12-15 minutes until it’s tender and lightly caramelized around the edges. The florets should be bright green with golden brown tips.
Remove from the oven and immediately drizzle with lemon juice while the broccoli is still hot. The lemon juice adds brightness and prevents the broccoli from becoming dull in color.
Assembling the Superfood Pizza
Spread the ricotta cheese evenly over the pre-baked quinoa crust, using the back of a spoon to create a smooth layer. The ricotta acts as a creamy base that complements both the quinoa and broccoli.
Distribute the roasted broccoli evenly over the ricotta, making sure each area of the pizza gets a good portion of vegetables.
Sprinkle the shredded mozzarella over the broccoli, allowing some of the vegetables to show through. The cheese will melt and help bind everything together.
Add the thinly sliced red onion, which provides a sharp contrast to the mild broccoli and creamy cheeses.
If using pine nuts, scatter them over the top for added crunch and nutty flavor that complements the quinoa crust perfectly.
Finish with the grated parmesan cheese, which adds sharp flavor and helps create beautiful golden spots when baked.
Final Baking
Return the assembled pizza to the oven and bake for 12-15 minutes until the cheese is melted and bubbly with golden brown spots. The edges of the quinoa crust should be golden and crispy.
The broccoli should be heated through and the cheese should be completely melted. If the top is browning too quickly, tent loosely with aluminum foil.
Finishing Touches
Remove the pizza from the oven and let it cool for 3-4 minutes. This brief rest allows the cheese to set and makes cutting much easier.
Sprinkle the fresh basil and thyme over the hot pizza, allowing the heat to release their aromatic oils. The fresh herbs add color and bright flavor that enhances all the other ingredients.
Drizzle lightly with extra olive oil for richness, and add a few pinches of fresh lemon zest for a bright, citrusy finish that makes all the flavors pop.
Serving and Presentation
Cut the pizza into 8 slices using a sharp pizza cutter or large knife. The quinoa crust should cut cleanly and hold together well, creating stable slices that won’t fall apart.
The combination of golden quinoa crust, bright green broccoli, and creamy white cheeses creates an attractive, colorful pizza that looks as healthy as it tastes.
Each slice provides a complete meal with protein from the quinoa and cheese, vegetables from the broccoli, and healthy fats from the olive oil and pine nuts.
Nutritional Powerhouse
This pizza is exceptionally nutritious, with each slice providing approximately 16 grams of complete protein, 6 grams of fiber, and a full serving of vegetables. The quinoa contributes iron, magnesium, and all essential amino acids, while the broccoli provides vitamin C, vitamin K, and powerful antioxidants like sulforaphane. The combination creates a meal that supports muscle building, immune function, and overall health while being naturally gluten-free and satisfying.
Storage and Reheating
Store leftover pizza in the refrigerator for up to 4 days in airtight containers. The quinoa crust maintains its texture well when stored properly and actually develops richer flavor after a day.
To reheat, place slices on a baking sheet and warm in a 350°F oven for 8-10 minutes until heated through and the crust is crispy again. The quinoa crust reheats beautifully, often becoming even more flavorful than when first baked.
Avoid microwaving, as this can make the quinoa crust mushy and the broccoli overcooked.
Creative Variations
This versatile base adapts to many different vegetables and flavor combinations. Try substituting cauliflower, Brussels sprouts, or asparagus for the broccoli, adjusting cooking times as needed.
For different flavor profiles, add sun-dried tomatoes and olives for a Mediterranean version, or include roasted red peppers and feta cheese for a Greek-inspired pizza.
The quinoa crust also works beautifully with heartier vegetables like roasted eggplant, zucchini, or butternut squash, making it perfect for seasonal variations.
Make-Ahead Convenience
You can cook the quinoa up to 3 days in advance and store it in the refrigerator until ready to use. This makes the pizza much quicker to assemble when you’re ready to bake.
The quinoa crust can be pre-baked and stored in the refrigerator for up to 2 days before adding toppings and final baking. This makes it perfect for meal prep or entertaining.
Tips for Perfect Results
The key to successful quinoa pizza is using completely cooled quinoa and pressing the crust mixture very firmly. Take time to pack it tightly, as this ensures the crust will hold together when sliced.
Don’t skip the pre-baking step for the crust. This initial baking creates the structure needed to support the toppings without becoming soggy.
For the best broccoli texture, cut florets uniformly and don’t overcook them. They should be tender but still have some bite, as they’ll continue cooking during the final baking.
Make sure to let the finished pizza rest before cutting. This allows everything to set and prevents the toppings from sliding off.
Gluten-Free Benefits
This naturally gluten-free pizza is perfect for those with celiac disease or gluten sensitivity, providing a satisfying alternative that doesn’t rely on processed gluten-free flours. The quinoa creates better texture and nutrition than most commercial gluten-free pizza crusts.
Unlike many gluten-free alternatives that can be bland or gritty, the quinoa crust has rich, nutty flavor and substantial texture that even gluten-eaters will love.
This Quinoa Crust Broccoli Pizza transforms two superfoods into a delicious, satisfying meal that proves healthy eating can be both enjoyable and filling. Each bite delivers exceptional nutrition along with the comfort food satisfaction of pizza, making it perfect for anyone who wants to eat well without sacrificing flavor or enjoyment.
