Quinoa Pizza Bites with Cauliflower Soup


Quinoa Pizza Bites

Hey, there. How ya’ll doin’?  🙂

This recipe and the following Cauliflower Soup recipe are both from www.simplyquinoa.com

You make one or both of these if you’d like.

Before you make the following recipes, please bake your chickpeas ahead of time. So do this step first:

Baked Chickpeas:  (topping)

Drain and rinse one can of chickpeas, coat with some oil and spices of your choice: in this, I chose garlic and onion powder and salt and pepper.

Bake on 350 degrees for 35-45 minutes until crispy. These can also sit in an oven turned off for an hour or so to get even crispier.

When you’re ready, do the rest:

Ingredients for pizza bites: 

3/4 quinoa – soaked for 6-8 hours

2 Tbsp. – water

2 Tbsp. – Sabra Pizza hummus

1 Tbsp. – olive oil

1 tsp. – dried oregano

1/2 tsp. – garlic powder

1/2 tsp. – baking powder

1/2 tsp. – salt


Soak your quinoa early in the morning and use for dinner

Heat oven to 425 degrees

Oil your muffin pan or line with parchment

Rinse off your soaked quinoa and add to a blender

Add in all remaining ingredients, *Do not add chickpeas to the blender— these are for topping purposes only, blend until you have a thick batter.

Spoon 1 Tbsp. – batter into each reservoir and bake for 10 minutes

Flip and bake another 10 minutes.


I’m not sure what this pan is called but I got it at Target, it’s not quite a muffin pan… it’s more like a bun type baking pan? Anyway…

Take pizzas out, spread pizza-flavored hummus on top and top with chickpeas, and enjoy as is.

Or… you can use these delicious little pizzas as dippers as we did with Roasted Cauliflower Soup.


Roasted Garlic Cauliflower Soup

Ingredients for soup:

1 – head cauliflower

1/2 – cup raw cashews, soaked for 2 hours

1 – medium-sized potato, peeled and cubed

1 bulb garlic, roasted

1/2 cup – Roasted Garlic Sabra hummus

2 cups – vegetable broth

2 cups – water

2 tsp. – miso paste (I did not use this and my soup was still delicious.)

2 tsp. – nutritional yeast

Salt and pepper


Cut cauliflower into florets, cube potato, cut the top off the garlic bulb and drizzle with 1-1/2 tsp. oil, wrap in tin foil and bake all of these on a sheet pan in a 425-degree oven.

Roast for 25-30 minutes. Check the garlic after 15 and remove it if soft not to burn it.

Once cooked, allow to cool and then add the cauliflower and potatoes to the blender, scoop out and add the creamy garlic.

Drain and rinse cashews and add to the blender

Add hummus, quinoa and liquids, miso paste (if using), nutritional yeast, salt, and pepper and blend on high until smooth and creamy.

Pour into bowls, top with baked chickpeas, a swirl of olive oil, and a pizza bite.









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