Gluten Free Quinoa Pizza Bases with Canned Beans or Cauliflower

I often make cauliflower puree to bake grain free bread and always have some leftovers. I decided to use cauliflower puree, as well as puree from canned cannelloni beans, to make pizza bases. So, technically speaking, both recipes for pizza bases are not only gluten, but grain free, too.


You can use any toppings of your choice on both pizza bases. While the first recipe was an attempt to make healthy and rich in protein pizza base, the idea for the second one was taken from quinoa and cottage cheese galette I make regularly.

Cannellini beans and quinoa  pizza base


  • 1 can of cannellini beans (rinsed)
  • 1 large egg
  • 1 table spoon of oil (I used avocado oil)
  • 3 heaped table spoons quinoa flour (40g)
  • pinch of salt


  • puree rinsed and dried cannellini beans
  • add an egg, oil, salt and mix well
  • add quinoa flour
  • spread thick puree on a greased baking paper


  • bake in preheated to 170C fan forced oven for 20min (time depends on how thick you spread the mix), the surface will crack during baking
  • take the tray out of the oven and cover the base with toppings of your choice (I used butter, tomato paste, onions, bacon, mushrooms, tomatoes and mozzarella cheese)
  • return the tray to the oven and bake until golden brown


Make sure that you season your toppings. I overestimated the saltiness of bacon and because I used plenty of mushrooms, the topping was under seasoned. Pizza crust was hard on the edges and soft under toppings. The base kept its shape, and had a bite to it, but was not hard. Overall this pizza was very filling, probably because it had very high protein and low carbohydrate content. We had it with chicken broth and it was a very satisfying meal.

Cauliflower, flaxseed and quinoa pizza base

To create this pizza base recipe, I took quinoa galette recipe as a prototype, changed cottage cheese for cauliflower puree and adjusted quantities of ingredients.


  • 2 full table spoons of cooked cauliflower puree
  • 2 full table spoons of flaxseed meal
  • 2 full table spoons of quinoa flour (can be replaced with any other gluten free flour or commercial flour mix)
  • 1 large egg
  • pinch of salt


  • in food processor make cauliflower rice
  • cook cauliflower rice in microwave on high for 10-15min (depends on the quantity)
  • using stick blender make cauliflower puree


  • mix all ingredients together, the mixture will have the consistency of thick pancake batter
  • grease pancake pan (use the pan that can later go into the oven)
  •  spoon the mixture on the pan, spread the mixture and level it
  • cook 3-5min on low heat on a cooktop
  • flip gallette to the other side
  • place all the toppings


  • finish cooking your pizza in preheated to 170C fan forced oven

Pizza will slide easily to a board or plate. I liked this base better. It was more flavoursome. It was also soft, but not as filling as the first one. I like the combination of flaxseed meal and quinoa flour, replacing cottage cheese with cauliflower puree made the base lighter and juicier. In technical terms it might be better to call it not a pizza base, but baked galette with pizza topping, but it is more semantic question. I can only say, that in nutritional sense it is the winner, with a nice balance of protein, carbs and fibre. And if you happened to have leftovers of any vegetable puree (sweet potato, potato, even pumpkin) it will take no time at all to make this pizza.


It is a nice variation for cottage cheese galette, and will be a preferred option in winter, when you want hop meal for your lunch. I did not try this recipe with buckwheat, millet and brown rice flour or with any starches. But I believe that you can try any of the above and only need to play with quantities to get to the desired density of the base for your toppings. Good luck trying!


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