Savory Plant-Based Pizza


This Savory Plant-Based Pizza is one of our favorites for Friday night pizza night.

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Pizza is a staple in our household and Savory Plant-Based Pizza is one of our favorites! You can find this and 100+ recipes in my new book, Simple Green Meals. 

Friday nights in the Hansard household are my favorite. Why? Because it’s pizza night! We have school, work, baseball practice, gymnastics, and a ton of obligations through the week, so Ryan and I decided to set aside a night for our little family to unwind and reconnect… and what better way than with pizza?!

Can you eat pizza on a plant-based diet?

Since doing my first 21-day plant-based cleanse, I know my body feels best when I just eat plants. Our kids will always choose a traditional NY style cheese pizza from our local pizza shop, Padula’s. Yet I know how I’m gonna feel when I eat that so I’ve started making my own personal-size pizza for my husband and me to enjoy too. Now, I can enjoy one of my favorite meals without feeling bloated and icky. Ya feel me?!

Ingredients to make a vegan pizza

Why We Made The Switch To Savory Plant-Based Pizza

  1. Eliminating gluten from this pizza was an easy switch when I thought to use quinoa. I still get the crunchy, hearty crust without having gluten.
  2. I love cheese but cheese doesn’t love me! And believe it or not, I don’t miss the cheese on this pizza!
  3. I don’t feel bloated! At. All. Can I get an amen?! Every time I indulge in pizza, I inevitably feel bloated. Not anymore!

Bring Friday Night Pizza Night to your family.

Plant-Based Pizza recipe with quinoa crust

Let’s talk pizza crust

I like all kinds of pizza crust— especially when they are made with real ingredients that I can pronounce. Often times the pre-made/frozen ones have so many additives that my stomach turns in knots just reading it!

For this recipe, I used a super simple Gluten-Free Quinoa Pizza Crust. The key was it had to be flavorful, strong enough to hold some toppings and not be too complicated. Voila!

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Savory Plant-Based Pizza

  • Author: Jen Hansard
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 pizzas 1x
  • Category: Dinner
  • Method: baked
  • Cuisine: American
  • Diet: Vegan


A simple quinoa batter makes for a crispy-edged, tender, gluten-free pizza crust that takes almost no effort to make. These toppings are some of my favorites—especially the pesto— but feel free to top with whatever your heart (or tummy) desires.



For Crust

  • 1 1⁄2 cups dry quinoa, soaked overnight in 6 cups water
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sea salt
  • 1 garlic clove, finely minced
  • 1⁄4 cup avocado oil

For Toppings

  • 3⁄4 cup pesto (store bought or homemade)
  • 1⁄2 cup very thinly sliced fennel bulb
  • 1⁄4 cup thinly sliced red onion
  • 1 cup baby arugula
  • 1 teaspoon extra-virgin olive oil
  • sea salt and ground black pepper


  1. Preheat the oven to 450°F.
  2. To make the crust: Drain the pre-soaked quinoa in a fine-mesh sieve and rinse. Transfer to a high-powered blender and add 1⁄4 cup water, the seasoning, salt, and garlic. Puree, adding more water if needed, to make a very smooth batter.
  3.  Place a 12-inch cast-iron skillet or a rimmed pizza pan in the oven for 5 minutes. Add the avocado oil, return the pan to the oven, and heat for 5 minutes. Carefully remove the hot pan, and tilt it so the oil covers the bottom evenly. Carefully pour the batter into the center of the pan—don’t pour too quickly or the oil could splatter. Spread the batter evenly. It should be 1⁄4 to 1⁄2 inch thick, depending on the pan. (If using a pizza pan, it may not reach all the way to the edges.)
  4.  Bake for 15 minutes, or until the top becomes somewhat dry and the edges golden. Carefully slide a large spatula under the crust to loosen it, then slowly flip it over, being careful not to splash any hot oil. Return to the oven and bake for 10 minutes.
  5.  To top the pizza: Carefully transfer the crust to a rack. Blot off the oil. Remove excess oil from the skillet or pan, leaving just enough to coat the bottom. Place the crust back in the pan and spread the pesto over the crust, then top evenly with the fennel and onion. Bake for 10 to 15 minutes to warm the toppings through.
  6. Toss the arugula with the olive oil, salt, and pepper. Add to the top of the pizza, cut into wedges, and serve immediately.

Keywords: vegan pizza


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  1. Katie Ricketts says:

    I love this crust!!

  2. Eva says:

    Loved this! I only had tricolor quinoa so mine turned out looking a bit darker, but fantastic flavor with the Italian spices added. Pesto from Trader Joe’s and I used sliced zucchini with the red onion and added some pine nuts as I didn’t have fennel, but next time I’ll do that as I love fennel. This will be a go to pizza for the family!

  3. Stacey says:

    This crust is awesome!! I used different toppings, but I followed the crust recipe as written and it came out great! I soaked the quinoa all day, until I was ready to make the crust. I can’t wait to make it again!

  4. Fiona says:

    Has anyone actually made this without soaking the quinoa overnight? I want to try this tonight but forgot to soak last night will a couple of hours be enough?

    • Jen Hansard says:

      Hey Fiona! I am so glad you’re all about this!!! You can make this without soaking, though the soaking does help it blend and stick better. Just blend the dry quinoa then add the water and other ingredients. I would just make sure to let it stand for a few minutes so the quinoa “flour” can hydrate.

  5. Amy says:

    Just made this for dinner. It was delicious. I used some different toppings due to what I had in the house, but the crust was very nice.

    • Jen Hansard says:

      Yeah!!! So glad to hear you liked the crust! It’s one of those that you can change up with different toppings- so I love hearing that’s exactly what you did. Have a great weekend!

  6. Lis says:

    Is there a way to make this without soaking the quinoa for that long? Can I cook it instead? Asking for when I don’t have 6 hours…

    • Lindsey says:

      Hi Lis! You can make this without soaking, though the soaking does help. Just blend the dry quinoa then add the water and other ingredients. Let it stand for a few minutes so the quinoa “flour” can hydrate. Then you’ll be all set! -Lindsey (SGS photographer + recipe developer)

  7. Juliet T. Gilbert says:

    Thank you for sharing this recipe! I can’t wait to make it! I enjoy pizza but I know I will enjoy and feel much better with this special recipe from now on!

  8. Dani Mitchell says:

    I’ve done the 21-Day Cleanse and LOVED this recipe– I think it tastes better than normal pizza. (And I definitely feel better than when I eat normal pizza). The quinoa crust was a bit strange to make the first time, but trust the process. It does work. I suggest making extra crust so you can make it again that week or next (I freeze it).

  9. Shelley says:

    Can you make this without the oil?

  10. Julie Gramoll says:

    I was wondering is it the cheese that makes you feel bloated or the gluten?

  11. SGS Rawkstar Erin says:

    This crust is a family favorite… and now may be on the menu for tomorrow night 🙂

    • SGS Rawkstar Jess says:

      I hear so many rave reviews about this crust, it’s on my menu planner for next week!

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