Pizza Ramekins with Quinoa Crust

So excited to share this quick and tasty option that offers a healthy twist on pizza flavors but with healthier baseline ingredients! Adapted from the amazing Super Healthy Kids and with a bigger emphasis on veggies, it’s perfect for batch cooking on the weekend. Assemble your ramekins on the weekend and save the baking for busy week days!

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Pizza Ramekins with Quinoa Crust Recipe

Pizza Ramekins with Quinoa Crust

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Yield: 8 servings

Author: Malina Malkani

Prep time: 5 MinCook time: 35 MinInactive time: 20 MinTotal time: 1 Hour

So excited to share this quick and tasty option that offers a healthy twist on pizza flavors, but with healthier baseline ingredients! Adapted from the amazing Super Healthy Kids and with a bigger emphasis on veggies, it’s perfect for batch cooking. Assemble your ramekins on the weekend and save the baking for busy week days. This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*). If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!

Ingredients

• Canola oil or cooking spray
• 1 ½ cups uncooked quinoa, rinsed
• 3 cups vegetable stock
• 2 green bell peppers, diced
• 1 medium onion, diced
• 10 ounces mushrooms, diced
• ½ cup kalamata olives, pitted and chopped
• 3 cups marinara sauce
• 1 teaspoon pizza seasoning
• 1 ½ cups shredded mozzarella cheese
• 1 ounce grated Parmesan cheese

Instructions

1. Preheat oven to 425° F.
2. Lightly oil eight 8-ounce ramekins with canola oil or cooking spray and set on a baking tray.
3. Prepare quinoa according to its packaging, using vegetable stock as the liquid. Once cooked, allow to cool slightly in its cooking pot, about 10 minutes. Fluff with a fork and set aside.
4. While quinoa is cooking, prepare the peppers, onions, mushrooms and olives.
5. Spread 2 tablespoons of marinara sauce evenly throughout the bottoms of each ramekin, then mix the pizza seasoning into the remaining sauce and add into the cooked quinoa. Stir until well-combined.
6. Spread about ¼ cup quinoa + marinara mix evenly over the bottom of each ramekin*. Layer into each ramekin a sprinkle of mozzarella cheese and a layer of vegetables, then repeat until all the vegetables are used, finishing each ramekin with a final top layer of mozzarella cheese.
7. Bake for 20 minutes. Remove from the oven and top with Parmesan cheese. Serve warm.

Notes

1. Store leftover ramekins in an airtight container in the refrigerator and enjoy within 5 days. 
2. Please be aware that this recipe contains milk.

Nutrition Facts

Calories

337

Fat

12 g

Sat. Fat

5 g

Carbs

42 g

Fiber

7 g

Net carbs

35 g

Sugar

8 g

Protein

18 g

Sodium

1484 mg

Cholesterol

25 mg

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https://www.malinamalkani.com/recipes/pizza-ramekins-with-quinoa-crust

Plant-based pizza ramekins with quinoa crust

Lunch, Dinner, Main Course, Vegetarian, Gluten Free, Nut Free

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