Melty, cheesy, savory homemade quinoa pizza bites. This easy recipe is such a popular appetizer or healthy snack!
Pizza night will never be the same.
Bring a batch of these homemade quinoa pizza bites, and you are pretty much guaranteed to be the hit of any party or family dinner.
The healthy pizza appetizer is simple to make and can be vegan, gluten free, egg free, sugar free, flourless, nut free, soy free, and dairy free.
Also try out this Cauliflower Casserole
Vegetarians and non vegetarians both love the addictively delicious pizza balls, so you know they must be good.
And the bites are easily portable, meaning they’re great for potlucks or game day events. Or serve them as a healthy after school snack.
Kids can’t get enough of the bold pizza flavor and melty cheese filling, while parents appreciate the fiber, protein, iron, and Vitamin C packed into each and every bite.
Pizza Bite Ingredients
The recipe calls for the following eight ingredients: quinoa, beans, tomato paste, dried basil, sweetener, salt, garlic, and onion powder.
Use your favorite brand of shredded mozzarella for the cheese filling. Vegan cheese works too; that’s actually vegan cheese in the photos. The cheese is not required and they’re still yummy if you want to leave it out.
I haven’t tried it yet but would love to know if the recipe also works with rice instead of quinoa. Please be sure to report back if you try!
Quinoa Pizza Bites
Ingredients
- 1 cup cooked quinoa (here's How to cook quinoa)
- 1 cup canned or cooked pinto beans
- 1/2 cup tomato paste
- 2 tsp dried basil
- 1/2 tsp onion powder
- 1/2 tsp garlic
- 1/2 tsp salt
- 1 tsp sweetener of choice
- optional shredded mozzarella cheese (vegan brands work too!)
Instructions
- Preheat oven to 350 F and grease a baking sheet well, then set aside. In a medium bowl, mash the beans completely. Stir in all remaining ingredients. Taste, then add a little more sweetener only if needed. (Mine didn’t need it.) Roll into balls, then break off a piece of the cheese—if using—and push it into the middle before sealing the ball back up. Place the balls onto the baking tray and cook 30 minutes. For a crispy outer shell, feel free to broil a minute at the end.View Nutrition Facts
Notes
More Healthy Meatless Recipes
Or this Cauliflower Pizza Crust
Love these! As a new mother with no help whatsoever, it’s really hard to make sure the fridge is always stocked with food. This recipe was soooo easy and quick to make, but best of all, the hubby loves it and didn’t know he was eating something healthy. And the fun part was licking my hands like a little kid after I was done rolling everything! I’ve been studying your recipes so I could make them whenever bub gives me a chance to cook.
Are the pinto beans needed for holding it together? Or just for flavor? The reason I ask is because my daughters are both allergic to legumes. If it’s just for flavor, I will def try making without the beans. But, if it needs the beans to keep it together, I’ll have to try something else. Thanks!
You need the beans.
I wonder if my kids would eat these! Maybe I’ll tell them they’re cheesy tater tots 😉 LOL
Serving size is 1 or 10? I was confused reading the nutrition label. Made these and they were SOOOOO good!!!! 🙂
Although I love the idea, the batter was WAYYY to soft, and would NOT shape into balls at all!!! What do you think happened?
Read previous comments. This was resolved: You need to cook the quinoa longer prior to using so it is drier.
These look really good and would make great appetizers. My Dad is gluten free which has changed our menu at home. It is surprising how good gluten free food can be. One of the foods we have discovered is quinoa and I love it!! It is healthy and filling. I feel healthier when I eat it compared to pasta. One of our favorite quinoa recipes is tabouli (http://localfoods.about.com/od/salads/r/Classic-Tabouli-Salad.htm). Tabouli is normally made with cracked wheat. We just substitute the quinoa for the wheat and add lots more lemon and garlic and it is the best tabouli ever.
does this recipe make a single serving?
Thanks
Love!! Made these today, and my husband – who is a pizza freak – inhaled them. I followed the recipe exactly, except I used regular mozzarella (I’m vegetarian but not vegan). For those who had trouble with the consistency, my ‘batter’ was really soft too but you have to persevere when shaping them into balls, as it does work eventually. Just do it gently and don’t roll them in your palms cause then they just smoosh in your hands. I just patted them here and there to shape them, stuffed a cube of cheese in each one and patted some more. They crisped up so nicely in the oven. Thank you!!
Katie,
How well do these freeze? I’m looking for recipes to make for my baby and want to be able to freeze for future meals.
Thanks,
Melissa
These look so yummy! Do you think I could replace the beans with chickpeas?