Delicious Quinoa Pizza Bites Recipe

Have you ever noticed how versatile quinoa is? It’s an excellent substitute for rice, addition to breads, ingredient for a cold salad, filler for a quiche, element in a meatloaf, crispy bits for homemade chocolate, etc.

As a seed, quinoa is similar to a grain. It can be consumed as a seed or boiled for a softer texture. Most often people boil the seeds to get a rice-like result.

One of my absolute favorite ways to enjoy quinoa is in a quinoa pizza bite. First of all, who doesn’t love pizza?! These part muffin, part meatloaf bites are a healthy and tasty combination of the essential pizza flavors. When my mom reduced her carbohydrate intake, these quinoa pizza bites satisfied her just as much as real pizza!

Pepperoni (of course), plenty of cheese, and the typical pizza herbs: onions, garlic, basil, and oregano. Mix in a bit of season salt or cajun seasoning for an added depth of flavor. Combine those ingredients with a few eggs plus the cooked and cooled quinoa. Bake in muffin tins or a meatloaf pan. Then enjoy your healthy pizza substitute!

Did I mention that these freeze well? After baking, allow them to cool completely. Freeze in zippered bags or air tight containers. To thaw, allow to sit in the refrigerator overnight, or microwave over medium heat until thoroughly warmed.

Trust me, you will want to make a double batch of these goodies so you can eat some today and have the rest later! P.S. They are an excellent choice to throw in your lunch box too!

Yield: 8

Quinoa Pizza Bites

Quinoa Pizza Bites

A healthy and flavorful substitute for traditional pizza!

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


  • 1 cup cooked quinoa
  • 2 eggs, beaten
  • ½ cups onion, diced
  • ½ cup mozzarella cheese, grated
  • 1-2 cloves garlic, minced
  • 2 Tbsp dried basil
  • ½ cup pepperoni, diced (1 package)
  • 1/2 tsp seasoning salt
  • ½ tsp paprika
  • ½ tsp oregano


  1. Preheat oven to 350.
  2. Line a muffin tin with paper liners, or grease well.
  3. Combine all ingredients in a large bowl. Hint: make sure the quinoa is cooled enough so it doesn't start to clump or melt the cheese.
  4. Scoop the mixture into each muffin tin. Gently press with the back of a spoon.
  5. Bake at 350 for 12-15 minutes, or until the edges are slightly crispy.


Using a mini muffin tin will shorten the cooking time to 7-8 minutes.

To freeze, allow to fully cool after cooking. Place in a zipper bag or air tight container. Freeze. To reheat, allow to thaw overnight in the fridge, or microwave on medium heat until warmed through the center.

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