Description

These Quinoa Pizza Bites are a savory, healthy snack perfect for satisfying pizza cravings without the extra carbs and guilt. Made with fluffy quinoa, mashed pinto beans, tomato paste, and aromatic Italian spices, they are baked to a crispy perfection with a gooey string cheese center option. Ideal for parties, quick snacks, or meal prep, they offer a delicious gluten-free and protein-rich alternative to traditional pizza.

Ingredients

Scale

Main Ingredients

1/3 cup raw quinoa (50g)
3/4 cup water (180g)
1 cup canned or cooked pinto beans (240g)
1/2 cup tomato paste (120g)

Seasonings & Add-ins

1 tsp sweetener of choice (5g)
1/2 tsp onion powder
1/2 tsp minced garlic
1/2 tsp salt
2 tsp dried basil (optional)

Cheese (Optional)

3 sticks string cheese (or vegan mozzarella)

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Instructions

Rinse Quinoa: Rinse the quinoa thoroughly in a fine mesh strainer to remove the natural bitter coating called saponins.
Cook Quinoa: In a small saucepan, bring the water, rinsed quinoa, and 1/8 teaspoon salt to a boil. Once boiling, cover and reduce heat to simmer for 15 minutes, or until all water is absorbed and the quinoa is fluffy.
Preheat Oven: Preheat your oven to 350°F (176°C) to prepare for baking the bites.
Prepare Bean Mixture: Drain and rinse the pinto beans. Mash them well in a large bowl using a fork. Then add the cooked quinoa, tomato paste, remaining salt, sweetener, onion powder, minced garlic, and dried basil, mixing thoroughly to combine evenly.
Form Bites: Roll the mixture into bite-sized balls. If desired, tear off a small piece of string cheese and press it into the center of each ball for a cheesy surprise.
Bake: Place the balls on a nonstick or parchment-lined baking sheet. Bake on the center rack of the oven for 20 minutes, until they are slightly crispy on the outside.
Serve and Store: Enjoy these quinoa pizza bites warm or cold. Store leftovers covered in the refrigerator for up to five days, or freeze for longer preservation.

Notes

Rinsing quinoa is essential to remove bitterness from the saponins coating.
Use vegan mozzarella for a dairy-free option.
The sweetener balances the acidity of tomato paste; you can use sugar, maple syrup, or any preferred sweetener.
For extra crispiness, you can broil the bites for an additional 1-2 minutes at the end of baking, watching carefully to avoid burning.
These bites make a great make-ahead snack and reheat well in an oven or toaster oven.