Quinoa Pizza with Black Truffle

Quinoa Pizza with Black Truffle
Cooking Time: 15 minutes
Recipe Category: Vegetarian cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 1

This naturally gluten-free pizza base is made from soaked and blended quinoa, creating a crisp yet tender crust. Topped with homemade tomato sauce, melted mozzarella, earthy mushrooms, tart blueberries, fresh arugula, and a drizzle of pesto, the final touch is the luxurious shaving of Laumont black truffle, adding depth and elegance to every bite.

  • Keywords:
  • Gluten-free pizza,
  • black truffle,
  • quinoa
Nutritional values pizza
  • Calories: ~480 kcal
  • Protein: ~18 g
  • Carbohydrates: ~48 g
  • Fat: ~22 g
  • Fiber: ~6 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the quinoa pizza with black truffle

90g dry quinoa (will weigh about 170g once hydrated)
30–40g water
Salt
100g homemade tomato sauce
60g grated mozzarella
30g sliced mushrooms
20g blueberries
5g arugula
15g pesto
Black truffle

Step-by-step to make the quinoa pizza with black truffle

  1. Rinse the quinoa thoroughly.
  2. Soak it for at least 3 hours.
  3. Drain and blend the quinoa with the water and salt until smooth — the grains should no longer be visible.
  4. Lightly grease a sheet of baking paper with a bit of olive oil.
  5. Spread the quinoa mixture on the paper and shape it into a round using a spoon.
  6. Bake at 200°C (390°F) for 6 minutes with top and bottom heat.
  7. Remove from the oven, peel off the baking paper, and top with mozzarella first, followed by tomato sauce, arugula, mushrooms, and blueberries. Return to the oven until everything is cooked and the edges are golden.
  8. Out of the oven, drizzle with pesto, grate fresh black truffle over the top… and serve!

Total preparation time: 3 hours 30 minutes

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