Pizza
Quinoa–Almond High-Protein Pizza
Quinoa–Almond High-Protein Pizza is a modern twist on ancient ingredients that have nourished people for thousands of years.
Quinoa was treasured by the Inca people over 5,000 years ago and known as the “mother grain.” Almonds traveled through Mediterranean kitchens and trade routes, valued for their rich flavor and nourishing power.
Today, these timeless ingredients come together in one unexpected place - pizza.
As a chef, I love how this dish connects history with modern cooking. The crust blends nutty quinoa and finely ground almonds into a hearty, protein-rich base.
As it bakes, the aroma becomes warm and toasty, and the crust develops a delicate crunch that proves wholesome food can still feel indulgent.
This pizza celebrates a simple idea - honoring traditional ingredients while reinventing them for today’s kitchen.
And once you taste that golden, nutty crust, you might start wondering… why didn’t pizza always begin this way? 🍕✨
Nutritional Values (Crust Only, Approximate):
Whole Pizza: Protein: ~120–125 g | Fiber: ~45–50 g
Per Slice (1 of 8): Protein: ~15–16 g | Fiber: ~5–6 g
Instructions
18 stepsTo Prepare the Gel:
Gather your required ingredients.
Mix psyllium husk and ground flaxseed with water. Stir immediately to avoid clumps.
Let sit 3–5 minutes until thick and gel-like.
To Make the Dough:
In a large bowl combine quinoa flour, almond flour, oat flour, protein powder, inulin, salt and dry yeast.
Add the psyllium–flax gel to the dry mixture. Add olive oil.
Mix and knead until a smooth, elastic gluten-free dough forms. The dough should be soft but shapeable.
Shaping:
Transfer the dough onto an oiled work surface or directly onto a sheet of baking paper placed on the table.
Shape it into a round pizza, about 30–32 cm in diameter.
Slightly thicken the edges.
Transfer it to a flat baking tray lined with baking paper.
Fermentation:
- Option 1: Let ferment 2–3 hours at room temperature until slightly puffed.
- Option 2 (recommended): Cover and refrigerate overnight for deeper flavor.
If refrigerated, allow dough to rest 30–40 minutes at room temperature before baking.
Topping & Baking:
Preheat oven to maximum temperature 250°C/480°F.
Top pizza with mozzarella, zucchini ribbons and cherry tomatoes.
Sprinkle some almond flakes over the edges.
Bake 25–30 minutes until golden and firm underneath.
Rotate tray halfway through baking for even browning.
Finish:
After baking, add ricotta and fresh herbs.
Let rest 5–10 minutes before slicing.
