Quinoa-Crust Pizza Recipe | Gluten-Free Pizza - Clean Eating Magazine

Chicken & Mushroom Quinoa-Crust Pizza with Bell Pepper Sauce

Giving up gluten doesn’t have to mean saying goodbye to your favorite foods like pizza. Here, we show you how to make your own crust using quinoa as a base, and we’ve piled heaps of mushrooms, cheese and chicken on top for a pizza that’ll beat any delivery joint's.
Chicken and Mushroom Quinoa Crust Pizza

Chicken and Mushroom Quinoa Crust Pizza

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tbsp plus 2 tsp olive oil, divided
  • 1 cup quinoa, rinsed and soaked overnight (TRY: NOW Foods Living Now Organic Quinoa)
  • 1/2 tsp sea salt
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried thyme
  • 9-oz jar roasted red bell peppers, drained and roughly chopped
  • 8 oz white mushrooms, sliced
  • 1/4 tsp fresh ground black pepper
  • 5 oz cooked and shredded boneless, skinless chicken breast (about 1 1/4 cups)
  • 3 oz Manchego cheese, grated (about 3/4 cup packed)
  • 3 tbsp chopped fresh flat-leaf parsley leaves


  1. Preheat oven to 450°F. Place a 10-inch ovenproof skillet (such as cast iron) on center rack until hot, about 10 minutes. Add 1 tbsp oil and heat in oven for 2 minutes. Meanwhile, rinse and drain soaked quinoa and transfer to a food processor.
  2. To the food processor, add 1/2 cup plus 2 tbsp water, 1/4 tsp plus 1/8 tsp salt, tarragon and thyme. Process until mixture resembles runny pancake batter, scraping down bowl as needed, 2 to 3 minutes. When oil is hot, remove skillet from oven and swirl to coat with oil. Pour quinoa mixture into skillet and bake until batter is set and golden brown, about 20 minutes.
  3. Meanwhile, rinse out food processor. Add bell peppers and process until smooth; set aside. In a large skillet on medium-high, heat remaining 2 tsp oil and add mushrooms, black pepper and remaining 1/8 tsp salt. Cook, stirring frequently, until tender and lightly browned, about 10 minutes.
  4. Spread bell pepper sauce over quinoa crust in skillet. Top with shredded chicken, mushrooms and cheese. Return to oven and bake until cheese is melted, 4 to 5 minutes. Let mixture rest in skillet for 5 minutes, then transfer to a cutting board and sprinkle with parsley. Cut into wedges.

Nutrition Information

  • Serving Size: 1/4 of pizza
  • Calories: 378
  • Carbohydrate Content: 33 g
  • Fat Content: 17 g
  • Fiber Content: 5 g
  • Protein Content: 23 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 486 mg
  • Sugar Content: 1 g
  • Polyunsaturated Fat Content: 3 g