Gluten-Free Pizza with Herb-Infused Quinoa

Pizza is like the “Tale of Two Cities” in a food-lover’s world – it can be the best of times, and the worst of times. It’s the best of times when you get the perfect crispy crust with all the right toppings. But pizza is definitely the worst of times when you watch everyone else eating their perfect crusts and you’re stuck in the corner eating some gummy, gluten-free crust. If you’ve had times like that, I’ll let you in on a little secret; today’s recipe for Gluten-free Pizza with Herb-infused Quinoa is so good even the gluten-eaters would like it.

Gluten-free Pizza with Herb-Infused Quinoa

Pizza is definitely high on the list of my favorite meals. That’s why becoming a vegan was so dang hard for me. At least at the beginning.

But then I discovered delicious vegan mozzarella, so my world was set right again.

And then one day another discovery made it’s way to my life. I have a gluten intolerance.

That’s when the “worst of times” pizza fears came crashing down again. How good could a gluten-free, vegan pizza be?

Gluten free vegan pizza with fresh basil

Pretty darn good!

Especially when you add some herb-infused quinoa to the mix. Herbs you say? That’s right. I like to add the same herbs to quinoa that are added to a traditional sausage. That way I get a delicious sausage taste…without any involvement from cute, little pigs. And no cholesterol to boot!

My pizza-loving adventures have taken me through different times of my life, but I will have to say…this is definitely the best of them!

And speaking of the best of times, I’m excited today to announce my collaboration and partnership with Arrowhead Mills I love the variety of gluten-free, organic products they provide. Talk about right up my alley – they have organic, gluten-free flours, cereals, pancake mixes, cake mixes and more! What’s better, there’s no preservatives, or genetically modified ingredients. That makes my vegan, gluten-free heart beat a little easier.

And I also love that I can find them easily at my local grocery store!

Over the next 4 weeks, I’ll be sharing with you some recipes made with Arrowhead Mills ingredients. You can also find even more fabulous gluten-free recipes from Lisa Thiele of With Style and Grace who is also participating in this project. She shares so many delicious and healthy recipes…including today’s Banana and Dark Chocolate Chip Gluten-free Pancakes. Yum!

Be sure to check out the Pinterest board, Gluten Free Living to find out the details on your chance to win $100 in Arrowhead Mills products.  

Gluten-free vegan pizza crust

Like I keep trying to tell you…it’s the best of times!

Gluten-Free Pizza Crust


  • 3/4 cup warm water
  • 1 teaspoon sugar
  • 2 teaspoons active dry yeast
  • 1 tablespoon olive oil
  • 1 tablespoon ground flax seed
  • 1 1/2 cup Arrowhead Mills Gluten-free All Purpose Baking Mix
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon corn starch
  • 3/4 teaspoon sea salt
  • 1 teaspoon dried, ground basil
  • Pizza Sauce
  • Herb-Infused Quinoa (see recipe below)
  • Your favorite veggie toppings, like mushrooms, red onions, and fresh basil
  • Your favorite vegan Mozzarella Cheese, shredded


  1. Combine slightly warm water, yeast and sugar in a small bowl and let stand for a few minutes to allow the yeast to proof.
  2. Add the olive oil and ground flax seed to the proofed yeast mixture and stir.
  3. In a separate, medium-sized bowl add the flour, xanthan gum, corn starch, salt, and dried basil. Stir until well-combined.
  4. Pour the yeast mixture into the flour mixture and stir until well-combined. Mold the dough into a ball and spray with a light coating of vegetable cooking spray.
  5. Cover the pizza dough, set in a warm (but not hot) place and let it rise for 15 – 20 minutes (or longer if you need the time).
  6. When you’re ready to cook the pizza, begin by heating your oven to 400F. Prepare your pizza pan by giving it a light spray of vegetable oil, or by coating it with a light dusting of cornmeal.
  7. Place the ball of pizza dough in the middle of your pizza pan. Next, tear off a piece of plastic wrap large enough to cover the width of your pizza pan. Lightly spray one side of the plastic wrap with vegetable cooking spray. Place the sprayed side down, over the pizza dough. It will help you roll out the dough without using extra flour and without making too much of a mess.
  8. Get out your rolling pin and begin rolling the pizza dough sitting under the plastic wrap. As you can see, the plastic wrap creates a nice barrier and the rolling pin won’t stick, while the dough spreads out nicely. I occasionally lift the plastic wrap from the dough and turn it in whatever direction is necessary to allow the dough to spread out evenly across the pizza pan. Continue doing this until you have the pizza dough spread consistently across the pan.
  9. Place the pan in the oven and bake the crust for 10 minutes while you prepare the toppings. This step won’t completely bake the pizza crust, but it will give it a good start so it has a chance to to get crispy in the next step.
  10. Remove the partially cooked pizza crust from the oven and turn the oven up to 425F.
  11. Top the semi-baked pizza crust with a layer of pizza sauce.
  12. Next sprinkle the Herb-infused Quinoa over the top of the pizza sauce, being sure to evenly distribute it across the pizza.
  13. Top with your favorite sliced, raw veggies and enough Vegan Mozzarella to coat the pizza. How much you add is up to you. I like a lot, but my hubby likes it a little more sparse…so we make two pizzas!
  14. Place the pizza in the oven and bake until the pizza crust is cooked and the cheese has melted, about 15 – 20 minutes.
  15. Remove from the oven and cool slightly before slicing. Serve warm.


Herb-Infused Quinoa


  • 1 cup cooked Arrowhead Mills Gluten-free Quinoa
  • 1 tablespoon olive oil
  • 1 teaspoon ground, dried sage
  • 1 teaspoon ground, dried thyme
  • 1/2 teaspoon ground, dried fennel seeds
  • 1/2 teaspoon ground, dried turmeric
  • Dash of ground sea salt


  1. Cook Quinoa according to directions on the package.
  2. After the quinoa has cooked, drain the cooking water and place it in a skillet. Turn the heat up to medium and let the quinoa cook for just a moment to remove any excess moisture from the cooking process.
  3. When you’re ready, add the olive oil, stirring the quinoa to ensure it all gets coated. Continue stirring for a moment and then add each spice, one at a time; stirring in between each to ensure all the quinoa is adequately coated.
  4. The final step is to add the ground sea salt. Set your Herbed Quinoa aside to cool while you wait to use it as a topping for your pizza!

Make sure you leave some leftovers to enjoy for days to come. This pizza crust stays crispy if you heat it up with a toaster oven, or you can even enjoy it cold for breakfast…if that’s your thing!


Disclosure: This is a sponsored post. From time-to-time I share about brands I have tried and enjoy. I feel this is a service to my readers who may be wanting to try different products but are reluctant without knowing more about them. I am grateful to work with high-quality brands, such as Arrowhead Mills, and to share about them with you. The many opinions I have on a variety of topics, including today’s post, are completely and entirely my own.

Updated by Marly · Permalink

21 Responses to Gluten-Free Pizza with Herb-Infused Quinoa

  1. The pizza is oozing with deliciousness!!

  2. We are having Vegan guests for dinner tonight! This sounds fantastic!

    • I think that Herbed Quinoa would be good even as a side-dish. It is really tasty. I hope you had a fun dinner party. I’m sure we’ll be reading about it on your blog soon!

  3. Wow, beautiful Marly!!

  4. That crust sounds totally amazing!

    • I don’t want to sound like I’m tooting my own horn here, but it is! I’ve tried a lot of GF pizza crusts and this one is by far my favorite!

  5. Loving this, Marly! I could eat pizza nearly every day.

    • Oh, me too Cassie! Pizza and chocolate – that could be my every-day diet plan!

  6. What purpose does the flax seed serve? I’m allergic to the ALA Omega-3 in flax seeds so won’t be able to use it. What can I replace it with? I’m dying for pizza and really want to try this recipe!

    • Hi Jessica! I use flax seed as a binding agent in my recipe. I also like adding it to include the very thing you’re trying to avoid – Omega 3s! You could try it without and see how it goes. If that ends up a little too crumbly, you could try adding a little more cornstarch…if that works for your diet.

  7. I’ve just recently begun incorporating more quinoa into our meals. Definitely trying your herb-infused version — and the pizza looks amazing too!

  8. That quinoa sounds so tasty, and I love the sound of it on pizza!

  9. This sounds awesome! And I love the idea of adding “sausage” herbs to the quinoa. Really want to try this one!

  10. This looks fantastic and I think I already have most of the ingredients, I have a gluten free guest coming round for dinner at the weekend and this could be a great meal to make as everyone would enjoy it. Thanks

  11. This looks crazy-good, Marly! So creative, and beautiful, too. Can’t wait to try it!

  12. I would totally tear into that pizza ; )

  13. What brand vegan cheese did you use? That looks delicious!

    • I believe for this pizza we used Daiya. My favorite brands of vegan mozzarella are Daiya and Follow Your Heart. Both melt well which is a bonus for vegan cheese!


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