This super quick and easy healthy Green Goddess Pizza recipe requires no yeast, no kneading, is naturally vegan, and can be made either with Couscous or gluten-free with Quinoa, so it’s even flourless! Top it with asparagus, avocado, arugula, olives, or any toppings you like to make a simple vegan pizza that’s healthy, delicious, and ready in minutes!
If you’re bored with your daily salad or bread, then make this healthy Green Pizza with Couscous or Quinoa!
While I usually put couscous or quinoa into my spring and summer salads, I also love to mix it into a dough to make flourless pizza or crackers! It’s such a simple idea but so delicious and perfect for busy or lazy days. There are no eggs, no yeast, or any baking agents required! So if you haven’t tried that yet, you should definitely go for it now!
Couscous Pizza or Quinoa Pizza
What I love about couscous is that it can be prepared so quickly and requires no cooking. However, the gluten-free option “quinoa” is not difficult to prepare either way. While couscous just needs to be covered with boiling water, quinoa needs to be cooked on the stove. But the rest of this pizza base recipe is equally simple!
Toppings and Serving Suggestions
I topped my healthy vegan Green Goddess Pizza with:
- dairy-free yogurt
- green asparagus
- red onions
- kalamata olives
- pine nuts, sunflower seeds, pepitas, and soybeans
However, you can really use your favorite vegetables, such as mushrooms, spinach, zucchini, carrots, corn, broccoli, cauliflower… The options are endless!
If you’re not into yogurt, feel free to top your couscous or quinoa pizza with tomato sauce, pesto, cashew cream, guacamole, or another spread of your choice.
You can also use nuts instead of seeds. I think walnuts, cashews, pecans, or almonds would be great here!
How to make Pizza crust with Couscous or Quinoa
Step 1: Prep the Couscous or Quinoa
This healthy green pizza recipe starts by covering the couscous with boiling vegetable broth. Then set aside for 5-10 minutes, or until the liquid has been absorbed from the couscous. If making this pizza base recipe gluten-free, cook the quinoa in vegetable broth as instructed on the package you’re using.
Step 2: Blend into a dough
When the couscous or quinoa is ready, place it in a blender. Add the flaxseeds or chia-seeds, chickpea flour, 1 tablespoon of olive oil (or water if oil-free), and blend until a smooth dough forms. Then transfer to a bowl and allow to rest for 5 minutes or so while it gets slightly firmer. Please consider that the dough will be softer and rather sticky if using quinoa (see photo on the right).
Step 3: Roll out into a pizza and bake!
Next, roll out the couscous pizza dough into a 10/11-inch circle on a piece of parchment paper. To roll out the sticky quinoa pizza dough, it will be easier when you place a piece of cling foil on top of the dough as you can see in the photos on the right below. Alternatively, line a round baking dish with parchment paper, then spoon the quinoa dough into it. Finally, place onto a baking sheet and bake in a preheated oven for about 25 minutes, or until golden and crispy.
Step 4: Prep the toppings
In the meantime, prepare your favorite green vegetables for the pizza topping. Sauté the asparagus (or other veggies you use) for around 5 minutes, or until tender. Then season with salt and pepper to taste.
Toast the pine nuts, seeds, or nuts in a pan without additional oil for a few minutes. Make sure to frequently as they can burn quickly. Once they’re perfectly toasted remove from the pan and set aside.
Step 4: Assemble and enjoy!
Now it’s time to assemble your healthy green pizza! Spread the non-dairy yogurt or your favorite sauce or pesto over the couscous pizza base. Then top with avocado slices, sautéed asparagus, peas, onions, arugula, olives, and toasted seeds. Drizzle with a squeeze of fresh lemon juice and top with fresh herbs as desired. Enjoy immediately!
This Healthy Green Pizza Recipe is:
- Dairy-free (lactose-free)
- Can be made gluten-free
- Quick & easy to make!
- Can be topped with any veggies!
- Perfect for busy weekdays or weeknights or any other warm spring or summer day!
Looking for more simple vegan recipes that are perfect for the warm weather? Then make sure to check out the following:
- Mexican Pasta Salad
- Mediterranean Couscous Chickpea Salad
- Creamy Avocado Pasta
- Broccoli Salad with Yogurt Dressing
- Gnocchi with Wild Garlic Pesto
- Aloo Paratha (Indian flatbread)
- Scallion Pancakes
- Asparagus Risotto with Peas
- Vegan Hollandaise Sauce with Asparagus
If you try this vegan Green Goddess Pizza with asparagus or other toppings, please leave me a comment below sharing how you liked this recipe! And if you take a picture of your healthy flourless pizza and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Enjoy!
Green Goddess PizzaAuthor:
- 7 oz (200 g) couscous or sub quinoa, if gluten-free
- 200 ml vegetable broth
- 2 tsp flaxseeds or chia seeds
- 1 tbsp chickpea flour heaped (or sub rice flour)
- 2 tbsp olive oil divided
- 5,3 oz (150 g) green asparagus ends trimmed, cut into halves, then into strips
- ⅓ cup (50 g) peas thawed
- 1 red onion cut into rings
- ⅔ cup (160 g) non-dairy yogurt e.g. soy or coconut (or sub pesto*)
- ½ avocado sliced
- 1 cup (20 g) arugula
- ⅓ cup (45 g) kalamata olives
- salt & pepper to taste
- 4 tbsp mixed seeds e.g. pine nuts, sunflower seeds, pepitas, toasted soybeans (or use nuts)
- fresh lemon juice to drizzle
- *Note: See step-by-step photos above!
- Place the couscous in a bowl. Cover with boiling vegetable broth and set aside for 5-10 minutes, or until the liquid has been absorbed. (If making this recipe gluten-free, cook quinoa in vegetable broth as instructed on the package).
- Preheat the oven to 392°F (200°C) top/bottom heat or 356°F (180°C) fan.
- Place the couscous in a blender. Add the flaxseeds, chickpea flour, 1 tbsp of olive oil (or water if oil-free), and blend until a smooth dough forms. Then transfer to a bowl and allow to rest for about 5 minutes while it gets slightly firmer.
- Roll out the dough into an 11/12-inch circle on a piece of parchment paper. (Please consider that the dough will be softer and rather sticky if using quinoa so I suggest placing a piece of cling foil on top as you can see in the step-by-step photos above. Alternatively, line a round baking dish with parchment paper, then spoon the quinoa dough into it).
- Then place onto a baking sheet and bake for about 25 minutes, or until golden and crispy. (If you want to top your pizza with tomato sauce and vegan cheese, add the toppings after 15-20 minutes, then put it back into the oven and bake for another 10 minutes).
Toppings (use your favorite)
- In the meantime, prep your desired vegetables for the topping. Heat 1 tablespoon of olive oil in a pan. Add the asparagus (or other veggies you use) and sauté for around 4-5 minutes, or until tender. Season with salt and pepper to taste.
- Toast the pine nuts and seeds in a pan without additional oil for 1-2 minutes, stirring frequently. Remove from the pan and set aside.
- Spread the non-dairy yogurt over the pizza base. Then top with avocado slices, sautéed asparagus, onions, peas, arugula, olives, and toasted seeds.
- Drizzle with a squeeze of fresh lemon juice and enjoy immediately!
- This pizza is also delicious with wild garlic pesto, cashew cream or guacamole instead of yogurt.
- Use your favorite veggies/toppings. Read my blog post for suggestions!
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