Fruit Pizza with a Maple Quinoa Crust


You know those grand moments when an idea comes to you like a flash of lightning–an idea so exciting that you can hardly control yourself! I don’t have those moments very often, but I’ve learned to act quickly whenever I do before the idea has a chance to disappear forever.

Last night, while relaxing and thinking about what I could make for dinner, I had a crazy, amazing, wonderful, beautiful epiphany. I jumped up and ran to the kitchen and proceeded to dart around, clashing dishes and slamming drawers as I grabbed what I needed. I must have scared my hubby because he tiptoed into the kitchen and hesitantly asked, “what’s going on?” “I’ve had a food epiphany!” I shouted. “A food epiphany I’ve had!” Apparently I sound like Yoda when I’m excited.

Let me take a step back. Yesterday morning I had decided to soak a bunch of quinoa to cook up for the next couple of days. So, while pondering what to make for dinner, I thought of the quinoa and how long it’s been since I’ve made my Quinoa Pizza Crust. Then I thought about a recent comment on the recipe in which a reader said they like to add maple syrup. I also thought about these delicious pancakes I made a few days ago and posted on Instagram; they had layers of sweet avocado cream and strawberries in between each pancake, and they were delicious. That’s when I thought, “Why don’t I make a fruit pizza and sweeten the original Pizza Crust? It’ll be like a breakfast/dessert pizza!” BOOM!!! Food epiphany. OK, so it’s not like I invented the wheel or boldly went where no man (or woman) has gone before, but I was excited nonetheless.

So, I set to work, hoping and praying that the recipe wouldn’t be a complete bust.  I’ve experienced my fair share of cooking failures in the past, but this was definitely not one of them. Not only was the crust sweet and almost cake-like, but the avocado cream and fruit on top made my taste buds sing! Not to mention, there’s only four ingredients in the crust and only three ingredients in the avocado cream, and the entire recipe comes together in less than 20 minutes (not including the soaking time). Man, do I wish I could have more food epiphanies like this in the future.

Here’s a picture of the crust. Mine’s a little lopsided, but it basically looks (and kind of tastes) like a gigantic pancake.


….And here’s the crust once it’s been all gussied up with delicious toppings! Apparently I also sound like my grandmother when I’m excited. Who say ‘gussied up’ anymore??




I’ve already got more quinoa soaking in the fridge just waiting to become the most delicious sweet fruit pizza crust. I also have plans to make this over Easter weekend–I just can’t decide whether we should have it for breakfast or dessert :)

*If you’d like to check out my original Quinoa Pizza Crust recipe and ideas for yummy vegan and gluten-free pizza, click here.

4.0 from 1 reviews

Fruit Pizza with a Maple Quinoa Pizza Crust
Serves: 2-4
  • ½ Tbs. extra virgin olive oil
  • ¾ cup quinoa, soaked in filtered water overnight or for at least 8 hours, rinsed and drained
  • ¼ – ½ cup filtered water
  • 1 Tbs. pure maple syrup (you could also sub with honey or ¼ tsp. powdered stevia for a sugar-free version)
  • ¼ tsp. salt
  • 1 small or ½ large avocado
  • 2 Tbs. filtered water
  • juice from half of a lime or lemon, or 1 Tbs. of fresh-squeezed orange juice (adds flavor and helps to keep the avocado fresh longer)
  • ¼ tsp. stevia or 1 Tbs. maple syrup
  • fresh fruit for topping, such as strawberries, oranges, pears, blueberries, shredded coconut, etc.
  1. Soak the quinoa in filtered water for at least 8 hours. *This step is crucial as the recipe won’t work with dry quinoa. Rinse and drain the quinoa.
  2. Add the quinoa, ¼ cup water, maple syrup, and salt to a food processor or a high-speed blender and blend until the dough resembles pancake batter. Add more water as needed, keeping the batter on the thicker side.
  3. There are 2 methods for cooking the dough. In the oven: Preheat your oven to 450 degrees and coat either a cast iron skillet or an 8-inch round cake pan with the olive oil. Allow the skillet or cake pan to heat up in the oven for about 10 minutes (this is good to do while you’re preparing the dough and chopping the fruit). Remove skillet/cake pan from the oven and immediately add the quinoa batter, using a spatula to even it out as needed. Place the dough in the oven to bake for 20 minutes. Flip the dough and bake for another 10 minutes, or until brown and slightly crisp around the edges.
  4. OR, On the stove: This is the method I use most often, especially when I’m pressed for time. Heat the olive oil in a skillet over medium heat. Pour the quinoa batter into the skillet and either swirl the pan around a bit or use a spatula to even out the dough as needed. Allow to cook for approx. 5-10 minutes or until the bottom and edges are turning brown and slightly crisp. Flip and cook for another 5 minutes, or until evenly cooked on both sides.
  5. To make the avocado cream, add the avocado, 2 Tbs. of water, lemon/lime juice, and sweetener to a food processor or blender. Blend until smooth, adding more water as needed.
  6. Now comes the fun part! First, spread the avocado cream over the pizza crust. Then, add whatever fruit toppings you want–feel free to be creative!
  7. Slice, serve, and enjoy!!
*You can make the crust ahead of time and save it in the fridge until you’re ready to use it (it’s also good served cold or room temperature). However, I would advise waiting to make the avocado cream until close to the time you plan on serving.

*I’ve submitted this recipe to Healthy Vegan Fridays and Gluten Free Fridays

54 thoughts on “Fruit Pizza with a Maple Quinoa Crust

  1. Looks Amazing!! If I were making this ahead of time, any ideas on how to stop the avocado from browning? Also banana and avocado mashed is as amazing! Maybe that could be a variation…

    • I made this over the weekend and brought the crust (pre-made) to my mom’s house along with an avocado and a packet of stevia so that I could make the cream there :) You definitely don’t have to use the avocado cream, though. I also tried this yesterday with a banana/almond butter/honey spread and it was really good, too!

  2. Awesome! This sounds totally delicious and I can’t wait to try it =)
    I triple love it when you have food epiphanies!!
    And I also quite like that you said “gussied up” haha ;p

  3. You are brilliant! I’m going to go soak quinoa right NOW! I think I’ll top with blueberries, kiwi and raspberries, my sons’ favorite fruits.

  4. Taking this to Easter dinner tonight! My Dad is trying to lose weight, there’s nothing but fatty foods today and I know this will be the saving grace. Thank you for putting out such an awesome recipe!

  5. I tried this recipe. the topping was great but the crust was kinda flat, dense and rubbery. Wondering if i did something wrong. I did let the quinoa soak longer than 8 hours. that was the only thing I did different than the recipe.

    • No, that’s actually great–you can soak the quinoa as long as you want/need and I often let mine soak for a day or two. That shouldn’t effect the recipe. How did you cook it–oven or stove? Also, where do you live–in a high elevation?

  6. Yum, this one will be on my and my husband’s brunch birthday table. With some lime in the avocado, it would last longer, before oxidation sets in.

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  8. I made this and I’m obsessed! I love the idea of an avocado cream as the “sauce”! It was one of the most popular recipes on Healthy Vegan Friday this week, so we’re featuring it! Yay! Hope to see you again :)

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    • Soaked quinoa is digested easier; plus, the consistency won’t be the same if you try to blend pre-cooked quinoa.

  14. Ok. Prob a stupid question but what does it mean to soak the quinoa for 8hrs. Do you just soak dry quinoa in water for 8hours? What if I have cooked quinoa? Will that not work in this recipe. Thanks. I am new to quinoa and have always just cooked it… Never soaked it before.

    • Yes ma’am, just put dry quinoa in a bowl, pour filtered water over the quinoa, and let it sit in the fridge for 8 hours. Soaking improves digestibility and drastically improves the flavor (it rids quinoa of the bitter coating called saponin). Also, pre-cooked quinoa won’t have the same dough-like consistency.

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