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!
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Gluten Free Quinoa Pizza Bites
Ingredients
Instructions
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. . .
A.E. says
September 15, 2015 atLove 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.
Nicole Harris says
September 22, 2015 atThat may work. They just will look a little messier. Let me know how it works out 🙂
Amaylah I says
February 14, 2016 atHi 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! 🙂
Nicole Harris says
February 16, 2016 atThanks for coming back with that info. I’m glad to know that a muffin pan is not required.
C.B. says
October 15, 2015 atThese 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.
Nicole Harris says
October 20, 2015 atHi 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.
Melissa says
March 13, 2016 atJust 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.
Nicole Harris says
March 15, 2016 atFantastic! I’m glad to hear that it works well without a muffin pan.
Tabitha Maneti says
April 21, 2016 atDo these freeze well? What’s the refrigerator shelf life?????
Nicole Harris says
April 21, 2016 atI 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!
Suzi says
April 26, 2016 atHeya! These look awesome Im making them tonight 🙂 How many does it make?
Suzi says
April 26, 2016 atNevermind 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!
Nicole Harris says
April 26, 2016 atYou are too quick for me 😀 Glad you made them and enjoyed! Have a great night!
Suzi says
April 26, 2016 athaha I was hungry 😛 And you have an awesome night too!
Sarah says
May 2, 2016 atI 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…
Nicole Harris says
May 5, 2016 atAwesome! Enjoy 🙂
Sarah says
May 2, 2016 atOkay 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.
Nicole Harris says
May 5, 2016 atOh, that sounds like a yummy idea! My kind of breakfast!
Edi | SunCakeMom says
November 23, 2016 atSuper easy and tastie. I wonder if I can prepare an ordenary size pizza with this method as well?
Nicole Harris says
November 23, 2016 atOh, I don’t know. I have never tried making a standard size quinoa pizza. Let me know if you decide to try it. 🙂
Aneah Epshteyn says
April 26, 2017 atI 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!
Nicole Harris says
May 2, 2017 atOh, I love all of your add-ins!