| | Quinoa, prosciutto and mushroom pizza
Quinoa, prosciutto and mushroom pizza
Quinoa, prosciutto and mushroom pizza 4.3-5 9
  • Calories: 1048 kj
  • Fat: 11g
  • Carbohydrates: 10g

How to Make:

  1. Bring the quinoa and water to the boil in a small saucepan over high heat. Reduce the heat to low. Cover and cook for 12 minutes or until water is absorbed. Set aside, covered, for 8 minutes. Transfer to a bowl and set aside for 10 minutes to cool. Add the egg and half of the parmesan and stir well to combine.
  2. Preheat oven to 220C/200C fan forced. Line a pizza tray with baking paper. Press the quinoa mixture firmly over the prepared tray into a disc shape. Place in the fridge for 15 minutes to rest.
  3. Bake the base for 15 minutes or until firm. Spread the tomato pasta sauce over the pizza base. Arrange the prosciutto and mushroom slices over the sauce. Sprinkle over the remaining parmesan. Spray lightly with oil. Bake for a further 15 minutes or until crisp and golden. Sprinkle with the basil leaves to serve.
Time for preparing:
20 min.


  • 100g (1/2 cup) quinoa, rinsed
  • 185ml (3/4 cup) water
  • 1 egg
  • 50g (2/3 cup) finely grated parmesan
  • 125ml (1/2 cup) gluten-free tomato pasta sauce
  • 5 slices gluten-free prosciutto
  • 3 cup mushrooms, trimmed, thinly sliced
  • Fresh basil leaves, to serve