Quinoa Flour Crust Pizza With Tofu Ricotta
This quinoa flour crust pizza with tofu ricotta is a little different from the usual but a true wonder of flavors! Instead of a wheat or gluten-free mix, I have decided to work with plain quinoa — ground into a fine flour and turned into a proper pizza dough. Thanks to a bit of thymes, oregano and a touch of maple syrup, the crust has a beautiful savory depth with just the slightest natural sweetness. Yummy ! On top, I’ll keep it basic with a rich mediterranean base from Vegeta, fresh tomato, sautéed eggplant slices, a homemade and creamy vegan tofu ricotta, and plenty of fresh basil.
Just simple steps, patience, and rewarding results. This pizza is made with wholesome ingredients, supporting your body while still tasting indulgent.
Why You’ll Adore This Recipe
- Gluten-free and also high-protein : The quinoa crust is naturally gluten-free, and both the quinoa and tofu bring in high-quality plant protein.
- Great texture : The crust bakes up with a lovely bite — firm in the center with delicious crusty edges.
- Easy swap : You can change up the toppings as you like — it’s a recipe you’ll come back to again and again.
- Meal prep friendly: The tofu ricotta makes more than enough, so you’ll have leftovers to spread on toast, layer in wraps, or pair with avocado for a quick snack.
A word about quinoa
Quinoa is often called a super seed, and for good reason.
It’s a complete protein, meaning it contains all nine essential amino acids. It’s naturally gluten-free, easier to digest than many grains, and rich in minerals (magnesium and iron).
You can make your own quinoa flour at home and it is also cost-effective (it takes a few seconds to turn plain quinoa into quinoa flour in a high speed blender).
A non sticky dough trick for the quinoa pizza crust
Once you’ve mixed the ingredients, shaped the dough into a ball, lightly coated it with olive oil, and let it rest for 10 minutes, you’ll notice how beautifully it behaves when rolled out.
Start by spreading it with your hands, then finish with a rolling pin, et voilà! It won’t stick to the baking paper at all. In this recipe, there’s no need to dust extra flour underneath. A simple but effective trick that makes this quinoa crust a pleasure to work with (unlike many other gluten free flour).
Fresh vegan and creamy tofu ricotta, ready in minutes
The topping that makes this pizza a super star is the homemade vegan tofu ricotta.
I am using organic silken tofu as a base to keep it light, creamy, and easy to mash or blend. I season it with fresh basil leaves and just ½ tablespoon of Vegeta all-purpose seasoning, which adds a savory depth (but you want to be careful, as it’s a bit salty).
And if you don’t have Vegeta on hand, you can easily elevate this tofu ricotta with a mix of onion powder, turmeric, cayenne pepper, fresh ground black pepper, and Himalayan salt.
To make this tofu ricotta, I pulse everything quickly in a blender (or mash by hand) so the mixture stays textured and ricotta-like. It’s delicious on pizza, but also works as a dip, a toast spread, or even stirred into pasta.
Ingredients benefits
For the quinoa crust :
- Quinoa : Complete plant protein, gluten-free, rich in minerals, and provides long-lasting energy.
- Ground Flax Seeds : Packed with omega-3 fatty acids and fiber, it helps to support hormone balance and digestion.
- Baking Powder : Helps the crust to be lighter and easier to work with.
- Lukewarm Water : Activates the flax and helps bind the dough smoothly.
- Honey or Maple Syrup : A natural sweet touch that also provides minerals (maple syrup being a great vegan choice).
- Dried Herbs (thyme, oregano) : Add Mediterranean flavors. You can swap with dried rosemary or basil.
- Olive Oil : Choose extra virgin, and first cold-pressed for maximum flavors. Yum !
For the tofu and toppings :
- Silken Tofu : A soft, protein-rich base for the ricotta (always choose organic and non-GMO when possible).
- Vegeta All-Purpose Seasoning : Intensifies tofu flavor (use sparingly as it’s salty).
- Nutritional Yeast Flakes : Adds a cheesy flavor, plus B-vitamins and extra protein. Yeah !
- Fresh Basil Leaves : Bright, aromatic, and a source of vitamins A and K !
- Vegan Ajvar Sauce (Vegeta): A roasted red pepper and tomato spread that gives depth to the base. But of course, you can swap with tomato paste, sauce, or even my cherry tomato ketchup from my blog.
- Eggplant : Low in calories, high in fiber, and so delicious.
- Fresh Tomato : Juicy, hydrating, and rich in vitamin C and lycopene, a powerful antioxidant.
- Cheese (optional, vegan or not) : Adds indulgence and creaminess if you prefer.
Top tip for the perfect quinoa pizza crust
Let the dough rest – Don’t skip this step! Resting the dough for about 10 minutes helps it bind together, making it easier to flatten and roll out without cracking.
Keep an eye on the oven – Remember, the crust has already been baked once. During the second bake with toppings, check after 10 minutes. Every oven is different, and your pizza might already be ready. Aim for a crusty edge and toppings that are slightly brown. For me, 15 minutes is the best timing.
Substitution ideas
For the crust
If quinoa flour isn’t an option, you should try my vegetarian cauliflower pizza or black charcoal pizza (the black is optional – I am using spelt flour in this recipe that is low in gluten and high in fiber), already on the blog.
For the toppings
This pizza is super versatile! Try adding red onion, cashew cheese, olives, or even creamy avocado slices after baking.
Marinated artichokes, cherry tomatoes, or a spoonful of pesto also pair beautifully. And honestly — once you have that creamy vegan tofu ricotta, nothing can go wrong.
Storage options + servings
This pizza is best enjoyed fresh out of the oven when the crust is crisp and the toppings are warm and fragrant.
Leftovers can be stored though in the fridge for 1–2 days and reheated before serving. The recipe makes one 30 cm pizza approx. — perfect for sharing. If you’d like two pizzas, simply double the recipe, or make two smaller ones.
Want more vegan options
Plant-based cooking opens the door to endless creative combinations — and I promise, it never has to feel like you’re missing out. You could try also :
Healthy quinoa flour crust pizza with tofu ricotta, and
Insanely delicious, crusty edges, vitamin packed and feel good recipe !
– Healthy greetings from Laetitia –
Quinoa Flour Crust Pizza With Tofu Ricotta
Ingredients
Pizza dough
- 1 ⅔ cup quinoa
- 2 tsp ground flaxseeds
- 1 tsp baking powder
- 1 cup lukewarm water (or 250 ml)
- 2 tsp honey or maple syrup
- 2 tsp dried herbs (thyme and oregano)
- 1 tbsp olive oil , (more to cover the ball)
Vegan tofu ricotta (homemade) – skip if you prefer to add store-bought ricotta or cheese
- 300 g silk tofu (organic and non GMO)
- ½ tbsp all purpose seasoning, from Vegeta (more if you like it salty) , OR 1 ½ tbsp of onion powder, turmeric, cayenne pepper, Himalayan salt and fresh ground pepper
- 2 tsp nutritional yeast flakes
- 10-15 fresh basil leaves
Toppings
- 3-4 tbsp vegan Ajvar sauce (mild) from Vegeta, OR any tomato sauce/paste you have at home
- 1 small eggplant (or 10 thin slices)
- 1 small fresh tomato, cut into slices
- 20 basil leaves (keep 10 to decorate once the pizza is completely ready)
- Cheese (optional)
Instructions
Pizza Dough
- Using a high seed blender, blend quinoa into flour.
- In a large mixing bowl, combine all the ingredients and stir with a wooden spoon until a rough dough forms. Switch to your hands and gently knead until you can shape it into a ball.
- Lightly coat the dough with olive oil, cover, and let it rest for about 10 minutes.
Ricotta and topping
- Preheat the oven to 175 °C (350℉).
- Slice the tomato thinly and set aside.
- Cut the eggplant into about 10 thin slices. Drizzle with olive oil, season with freshly ground black pepper, and sauté over medium heat. Turn the slices once, cooking until both sides are lightly browned.
- While the eggplant is cooking, prepare the vegan tofu ricotta. Option 1 – by hand : In a bowl, mash 300 g of silken tofu with ½ tbsp of Vegeta (all purpose seasonings), freshly ground black pepper (no salt), and fresh basil leaves. Mix until slightly chunky and textured, not smooth. Option 2 – with a medium blender : Place the same ingredients in a blender and give it just a quick pulse. This keeps the ricotta light and textured without turning it into a cream. Set aside.
- Place the pizza dough on a sheet of baking (wax) paper. Flatten it with your hands, then use a rolling pin to shape it into a round base. If the dough cracks, simply press it back together with your fingers. Bake for about 15 minutes, until firm and lightly golden.
- Remove the pizza base from the oven. Spread a thin layer of tomato sauce over the crust. Add a few dollops of the vegan tofu ricotta, then arrange the sautéed eggplant slices, tomato rounds, and 12 fresh basil leaves on top. If you like, finish with a sprinkle of grated cheese — vegan or regular.
- Return the pizza to the oven and bake for about 15 minutes, or until the edges are golden brown and crusty. Remove from the oven and, if desired, finish with extra fresh basil, a drizzle of olive oil, and a grind of black pepper before serving.
