Get ready to revolutionize your pizza night with a mind-blowing, health-packed twist that will make your taste buds dance and your body thank you! This BBQ Quinoa Pizza with Chickpeas isn't just another recipe—it's a culinary adventure that transforms the classic pizza concept into a protein-rich, gluten-free masterpiece that will have everyone asking, "How did you make THIS?" Imagine a crispy quinoa base, loaded with tangy BBQ chickpeas, vibrant veggies, and optional melty cheese that delivers maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 cup BBQ sauce
- 1 cup shredded cheese (optional)
- 1/2 cup sliced red onion
- 1/2 cup sliced bell pepper
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, drain and rinse chickpeas. Pat them dry with a clean kitchen towel to remove excess moisture.
- In a mixing bowl, combine chickpeas with 1/2 cup BBQ sauce, tossing to coat evenly. Season with a pinch of salt and pepper.
- Once quinoa is cooked, fluff with a fork and let it cool slightly for 5 minutes.
- Mix the remaining BBQ sauce into the quinoa, creating a base that will help bind the ingredients.
- Spread the quinoa mixture evenly on the prepared baking sheet, creating a flat, pizza-like base.
- Top the quinoa base with BBQ-coated chickpeas, sliced red onions, and bell peppers.
- If using cheese, sprinkle it evenly over the top of the pizza.
- Drizzle olive oil over the entire pizza and season with additional salt and pepper if desired.
- Bake in the preheated oven for 20-25 minutes, until edges are crispy and vegetables are slightly roasted.
- Remove from oven and let cool for 5 minutes before slicing and serving.
- Optional: Garnish with fresh herbs like cilantro or parsley before serving.
Tips
- Rinse quinoa thoroughly to remove any bitter saponin coating, ensuring a clean, nutty flavor.
- Pat chickpeas completely dry before tossing with BBQ sauce to achieve maximum crispiness.
- Use parchment paper for easy cleanup and to prevent sticking.
- For extra crunch, broil the pizza for 2-3 minutes at the end of cooking.
- Experiment with different BBQ sauces to customize your flavor profile.
- Allow the pizza to cool slightly before slicing to help it set and maintain its structure.
- For a vegan version, use dairy-free cheese or nutritional yeast.
- Leftovers can be stored in the refrigerator and reheated in the oven for best texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
