Try this Quinoa Pizza Bites Recipe the next time you get your pizza craving. Each gluten free mini pizza bite is filled with cheese and pepperoni. Dip them in pizza sauce for the ultimate appetizer, snack or meal!
I am obsessed with quinoa bites and I LOVE pizza! So these Quinoa Pizza Bites were naturally the next step.
I made Buffalo Quinoa Bites and have been experimenting with flavor combinations ever since. These pizza bites are my favorite so far.
If you are a fan of quinoa and pizza, you are going to LOVE these!
This quick and easy snack is also gluten free. A healthier alternative to regular pizza that is high in protein and flavor!
Join My Wonky Wonderful World and Never Miss a Recipe! Subscribe:
Email ::: Facebook ::: Twitter ::: Pinterest ::: G+ ::: Instagram ::: BlogLovin’ ::: Rss
Gluten Free Quinoa Pizza Bites
Ingredients
- 1 Cup Cooked White Quinoa
- 3 Large Eggs
- 1 Cup Shredded Mozzarella
- 1/3 Cup Pepperoni - cut into small pieces
- 1/4 teaspoon Salt
Instructions
- Preheat oven to 350°F
- Spray 18 mini muffin tins with nonstick spray. Set aside.
- Combine all ingredients and transfer to mini muffin tins.
- Bake for 25-30 minutes or until browned.
- Immediately transfer to cooling rack.
- Serve with pizza sauce.
Polenta Pizzas by She Wears Many Hats
Cheese and Pepperoni Pizza Bites by Just a Taste
Pizza Macaroni and Cheese by Very Culinary
The Pizza Cake by I Wash… You Dry
More Healthy Bites To Curb Your Cravings. . .
Love love love the idea of these! Do you think you could just make them into little ‘haystack’ piles instead of the muffin pan? I try to avoid the non-stick coating pans.
That may work. They just will look a little messier. Let me know how it works out 🙂
Hi A.E.! I just tried a slight variation of these without using a muffin pan, and they turned out wonderful! They were like little quinoa-cheese cookies! 🙂
Thanks for coming back with that info. I’m glad to know that a muffin pan is not required.
These look fabulous! Do you think that I would be able to freeze these? I am thinking they would be a great addition to my Halloween buffet for a friend on a Low Carb diet.
Hi C.B., I have never tried to freeze these so I can’t say for sure if it would work. I think it may cause the middle to get mushy when thawed and reheated, but I could be wrong. Sorry I couldn’t be of more help.
Just made these tonight. Delicious and relatively easy to make. Great addition to my growing Quinoa inspired recipes. I did added some spices and made it without the muffin pan worked wonderfully.
Fantastic! I’m glad to hear that it works well without a muffin pan.
Do these freeze well? What’s the refrigerator shelf life?????
I have never tried freezing them. Stored in the refrigerator, I always eat them within 2-3 days. Really, they are best when fresh (like most things). Enjoy!
Heya! These look awesome Im making them tonight 🙂 How many does it make?
Nevermind found out it makes 12 🙂 I added minced red sweet peppers onions and mushroom less than 1/4 cup each to a double batch and some onion powder garlic powder oregano parsley and basil. Also instead of 6 eggs i used 3 and 4 tablespoons of the sauce! It was sooo good 🙂 Thank you for this recipe!
You are too quick for me 😀 Glad you made them and enjoyed! Have a great night!
haha I was hungry 😛 And you have an awesome night too!
I got a full sheet out of them! I just used overflowing portions, not much more than that. Cannot wait to eat them! They’re in the oven now…
Awesome! Enjoy 🙂
Okay I just made these and the whole family liked them! I think I am going to try a breakfast version in a regular size muffin pan with some spinach and breakfast meat. Yum! I got exactly 24 mini muffins – one tray.
Oh, that sounds like a yummy idea! My kind of breakfast!
Super easy and tastie. I wonder if I can prepare an ordenary size pizza with this method as well?
Oh, I don’t know. I have never tried making a standard size quinoa pizza. Let me know if you decide to try it. 🙂
I found that these taste kind of like mini omelette’s, which I personally didn’t care for but my hubby loved. Now we make them for his breakfast. Make ahead, store in fridge, pop in toaster oven for 2 minutes, leave to warm thru another 2 minutes and they’re good to go. Don’t see why they wouldn’t freeze well for the same warm up procedure. We put in black olives and feta cheese, divided into 12 large muffin cups and distributed filling evenly over the additions. Short, cute and tasty!
Oh, I love all of your add-ins!