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No-Bake Summer Quinoa Pizza

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Summer Quinoa Pizza // The Pancake Princess

Have you ever tried to re-learn all the math you’ve ever learned over the course of two days?

Here’s a tip: don’t do it.

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IMG_8218v2 IMG_8215v2Prior to this mad cramming, a better, more thoughtful post lived in my head. One filled with words about how full o’ fears I am for school to start (thank you for all your kind encouragement, by the way!) a.k.a how change averse I am, yet how life is suddenly rustling back into action like it’s been shot with liquid adrenaline and it’s propelling me into a million errands per minute and coming up with a to-do list of 84 things with each item spawning another two and…maybe change isn’t so bad. But also about how brilliantly summer-like my five days of precious days of pure summer started out.

Also, camping. I’ve been meaning to talk to you about that, because it wasn’t nearly as bad as I feared (I clearly have a lot of fears that need re-evaluating). IMG_8211v2

But that must wait because I have financial equations to learn. So instead I’ll just leave you with this pizza that I made for me and Erik one day after a sunshiney afternoon at the pool. I’ve been curious to try a quinoa pizza crust (made purely out of soaked quinoa grains) for awhile, and I finally did! It is SHOCKINGLY delicious and well-structured. It takes a little pre-planning (i.e. an 8-hour soak time), but the fact that this is a no-bake pizza–just some stovetop elbow grease–made it FAR worth my time investment. If you hate cauliflower crust (PS: you must not have tried the right one) and are still searching for an anti-wheat, pro-whole foods crust, try this! We loved it. I got Erik to eat quinoa AND kale in one go, and he loved it so much he couldn’t even believe what was in it when I told him. CoughcoughIWINcough. (I’ll stop using parentheses now.)

Summer Quinoa Pizza // The Pancake Princess

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I honestly just threw whatever what left in my fridge on the pizza and it turned out quite well, if I do say so myself. That is both a testament to the power of the toothsome, universally-accepting quinoa crust and a harmonious combination of a few dying ears’ worth of blistered corn, bronzed onion strips, a smashed mixture of kale and nuts, and fresh basil. I say use whatever fresh summer ingredients you have on your hands, but try this crazy pizza dough out, friends!

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No-Bake Summer Quinoa Pizza

A delicious, essentially 2-ingredient quinoa pizza crust that can be made without an oven!

Ingredients

  • For the crust:
  • ¾ cup red quinoa
  • ¼ cup water
  • ¼ teaspoon each: oregano basil, garlic powder (optional, use whatever herbs you have or prefer)
  • 1/4 teaspoon salt
  • few grinds pepper

  • For the toppings:
  • 1 cup fresh corn kernels
  • ½ small onion thinly sliced
  • about 3/4 cup of kale pesto like this or your favorite pesto
  • ½ - 1 cup cheese of your choice vegan if preferred (I used this gruyere)
  • handful of fresh basil leaves

Instructions

  • Soak quinoa in enough water to cover the quinoa for at least 8 hours. Rinse soaked quinoa well with fresh water, then blend in a high-powered blender with 1/4 cup water until mixture is smooth and thickened (it will kind of glop off your spoon--it's okay if the mixture still looks a little grainy).
  • Heat a small glug of olive oil in a medium frying pan over medium heat. Once the oil is hot but not smoking, pour quinoa mixture into pan and swirl to coat. Nudge batter around with a spatula if necessary. Cook for about 5 minutes on one side, or until you can easily slide a spatula underneath. Flip and cook for another 5 minutes, or until cooked through. Transfer to a plate to cool.
  • Blister corn: In the still-greasy pan you just used to make the quinoa crust, turn heat up to medium-high. Add corn to pan and let cook, without stirring, for 2 minutes. Stir and let cook for another 2 minutes without moving, until charred and popping (turn down heat if corn starts to pop out of the pan). Remove from heat.
  • Caramelize the onion: Heat another small glug of oil over medium heat. Once hot, add onions and a pinch of salt. Lower heat to medium-low and cook until caramelized, stirring occasionally, about 20 minutes.
  • Assemble the pizza: Add quinoa crust back to pan and top with pesto, charred corn, caramelized onions and cheese. Cover and cook for a few minutes over medium heat until cheese is melted. Top with fresh basil and serve.

Notes

I made mine with red quinoa, but you can also use white quinoa.
This recipe can be easily doubled or tripled to serve more people, but cook the batter in separate batches if you do so.
Adapted from here.

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Reader Interactions

Comments

  1. Selena @ The Nutritious Kitchen

    holy crap how did i miss this?! First of all your photos are just gorgeous lady!! Seriously I have just been gawking at these picture for 5 minutes before even writing this comment. LOVE IT and LOVE this recipe. It is so freakin simple, healthy and looks amazing.
    And it has been pinned 🙂

  3. Nora (A Clean Bake)

    Oh well, gee, twist my arm, why don’t ya? I mean out of responsibility to the craft or whatever, I am obligated to try this method, possibly twice, and eat ALL THE PIZZA MYSELF. Ahem. For science.

    • erika

      Thanks Natasha!!! Ugh I’m SO behind at comments, but thank you thank you 🙂 Let me know what you think! I’m usually all about yeasty, doughy crusts, but I really liked this!

  6. laurasmess

    What a fantastic idea! Love it. I am definitely going to try this out… as soon as I have a kitchen again. Delish! Oh, and kale pesto? Heavenly. It’s one of my favorites, kale works so darn well in a smashed up smudge of green goodness! x

    • erika

      As soon as you have a kitchen again?! Arg what have I missed?!?! I’m so incredibly behind on reading all my blog favorites thanks to a MOUNTAIN of reading but I’m dying to get over to yours soon!!! Thanks for the sweet comment, lady!!

  7. Katie (The Muffin Myth)

    Girl, I feel you! When I started my first nutrition degree I went back and re-learned all of the math I’d ever learned (but not in 2 days, over like 2 years) so that I’d have a strong base for the integral calculus and organic chemistry that awaited me. Tough! But you got this, I’m sure. I’ve been curious about quinoa pizza crust for a while but haven’t considered a stove top version. Definitely adding this to the must-try list!

    • erika

      Oh dear lord that sounds like a journey. You’re so impressive!!!! I’m sure you’re glad those years are behind you now, eh? And yes imo I don’t think you need to bake this crust. Though I haven’t tried. Hmm. Now I’m curious…

  8. Ala

    For someone who’s dying of learning and school things and other haphazard stuff, your photos are remarkably poised and gorgeous, as is your writing. Girl, you’ve got this! I love this recipe and I love that it’s so summery. Oh, and we must talk about this camping trip–I want to hear how it went, of course!

  9. cynthia

    This is so genius!! I love quinoa cakes but I would have never thought to puree it and make a crust — that sounds unbelievably good. And with all those goodies on top, I CAN’T. This looks incredible, Erika. And the pictures are out of control amazing — I love how rich and summery and vibrant they are. I just love this. Anyway, booooo math but yay for back to school! You’re gonna kill it I just know it!!! <3 Sending you studious vibes :):)

  11. shelley @ Bacon Egg & Cheese{cake}

    this looks beautiful! a no-bake quinoa crust sounds so interesting 🙂 I know what you mean about the math – summer is ending way too soon and i’m about to be plopped into a two-week intensive math refresher in a week ugh…

    love your blog!

    • erika

      Argg intensive math refresher makes me want to curl up and hide. Good luck with that!! I’m so late in responding to this that the math camp is hopefully over by now, yes? So YAY!! :)) Thanks for the comment, Shelley!

  13. Nancy @ gottagetbaked

    I love how you constantly expand my culinary horizons, Erika. I’d never have thought of a quinoa pizza crust! This is brilliant and probably pretty damn tasty, not to mention a thousand times healthier than regular pizza. Yum on the grilled corn and the kale pesto. I’m printing this out so that I can attempt it myself. And don’t worry about school. You’re going to kick its ass. Load up on lots of fun binders, coloured pens and new fall clothes!

  14. Sophie

    This is awesome! I am fine with eating wheat-packed pizza crust but I want to try this just for the different tastes and textures. And it’s so pretty to look at! You have been working so hard…. hang in there girlfran!

    • erika

      Oh I am TOTALLY fine eating wheat pizza as well, don’t get me wrong. But yes, this is so good for a different taste/texture/feeling after you eat it!! Thanks Sophie <33

  16. Pang

    Oh no, you didn’t!!!! I wish you live close by, so you can talk to my hubby about math; he think math is fun, what?!?! Nevertheless, I am confident that you can do it. 🙂

    Anyway, this recipe is such a treat for me. I am so eager to try it. It looks so tasty and nutritious. Love those photos as well. 🙂

    • erika

      Hahaha thanks Pang. My bf also thinks math is fun–seriously, WHAT?! Your hubbs and my bf should hang out while we hang out and cook up a storm! 🙂

  21. The Vegan 8

    Erika, this pizza looks amazing!! Love the simplicity of it and I have yet to try a quinoa pizza crust, but it really does sound so delicious! The pizza looks so gorgeous and I love the corn on top, I bet it adds such a wonderful sweetness to the pizza. Also love the kale pesto. I make a kale pea pesto a lot…the peas help cut through the bitterness of the kale, and I bet it would be awesome on pizza!! YUM! Oh, and no-bake?! Never heard of a no-bake pizza before, seriously awesome.