Quinoa Pizza Bites

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Quinoa Pizza Bites

The Cook
4 Servings
11 Ingredients

These great little Quinoa Pizza Bites are packed with protein and fiber to make a delicious, nutritious snack.

4 Servings
11 Ingredients


  • 1 cup rinse, drain, and cook Quinoa
  • 2 individual Egg
  • ½ cups dice Onion
  • ½ cups Mozzarella Cheese, Shredded
  • 1 teaspoon mince Garlic, Cloves
  • ¼ cups chop Basil, Fresh
  • ½ cups dice Pepperoni, Sliced
  • ¼ teaspoons Season Salt
  • ½ teaspoons Paprika
  • ½ teaspoons Oregano, Dried
Serving Day Ingredients



  • Cooking Sprays
  • Mini Muffin Tins
  • Labels

Cooking Instructions

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Make From Frozen Serving Day Directions

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  1. Would these be ruined w/ dried basil? We have an extreme drought , and I didn’t even get any fresh started.

        1. The two cheapest places I have found for Quinoa are the bulk foods section at a natural food store or co-op and Costco. Costco has a big bag of organic quinoa for the price of a small box at the local grocery chain.

    1. Jenna, the quinoa in my grocery is in the pasta aisle. It also may be located by the rice and other grains. I bought a 12 oz package and I think it was around $3.50. Hope that helps!

  2. This gives ‘servings’ as 10 at 4 mini pizza bites each — so, I presume, 40 little pizzas. That seems a strange number — the instructions don’t say anything about multiple pans, and mini muffin pans come in 24’s. Is that a correct number? Do we need 2 mini muffin pans? (Or cook in two separate batches?)

  3. Do these stay together well/do they fall apart when trying to get them out of the cupcake tin? I made something similar recently and lost about 1/3 of my food when trying to get them out of the tin.

    1. Jessica, mine came out of the muffin tin easily. I let them cool completely and then used a knife to help them slide out.

    2. I had mixed results. I don’t use cooking spray (it’s not ‘whole foods’ after all heh) so I put some olive oil in every cup and made sure it was spread around. I used 2 tins — one full 24-cup which is a non-stick steel sort of deal, and a smaller 12-cup for the extras that didn’t fit in the first. It’s got some kind of red lacquer on it. They were baked at the same time, on the same rack.Anyway, the ones in the red tin slipped out beautifully and had a lovely golden brown crust on the sides and bottoms. The ones in the steel tin stuck quite a bit — some came up well enough but others fell apart — and were more ‘pasty’ on the bottoms. I was surprised at the difference just from the pan, in fact.

  4. Ahhhhhh these are so good. I don’t know if my toddler or I love them more! This is such a great Bagel Bite substitution! Thanks!

  5. Has anyone tried these without the cheese? My ds can’t have dairy and i’m windering if they would just fall apart without the cheese or if they’d be ok?

  6. I also added some grated zucchini to this. Love this recipe for school lunches and my kids don’t even realize it’s good for them 🙂

  7. Hi
    I am new to the site and loving it 😉 Just an FYI/ warning to anyone who may want to try what I did :
    I made the quinoa pizza bites but had to leave out eggs due to allergies. It was late and I didn’t have the flax seed alternative so I used the oil/water/baking powder as suggested as an option for binding agent. It was awful! All it did was make them super oily and the only parts that held were the melted cheese bits (I think)
    I have broken them up again and soaked up the oil with paper towels overnight and I just added 4 eggs to make a sort of quiche thing and distribute the oil a bit. Will have to feed them to the non-allergics ;)I had to try and salvage – quinoa is expensive. Fingers crossed 😉

  8. Maybe it’s just me but it’s still very oily. Lesson learned. Otherwise they do taste yummy. Just not an option for my allergic daughter.

  9. This only made 24 for me. I cooked 2 raw cups of quinoa and it made quite abit. I used only 2 cups of cooked quinoa, saved the rest for soup. Was this recipe to use 2 c of the quinoa after cooked or cook 2 c and use the result?

  10. I halfed this recipe because i thought there would be too many and omg wish I hadn’t. They turned out perfectly! I used prosciutto instead of turkey and besides that followed it exactly. Taking them for an app for girls night tomorrow. Thanks for the great recipe!

  11. Wow, these look yummy and healthy!What do you think the best way would be to make these vegetarian (dairy okay); meaning if I want to leave out the turkey pepperoni (and not use meat substitute either) what would you recommend?

    1. Oh goodness, Robyn, that’s a tough one. I’m not sure of any substitute ideas to tell you , but I think they would be fabulous just leaving them out!

  12. I haven’t made this recipe yet, but it has worked super well for me to use parchment paper baking cups. Egg cups don’t stick, muffins don’t stick… I buy mine at Kroger or azure standard.

  13. These are toddler-approved! She pretty much inhaled these. I thought they were pretty yummy, too, especially with the hearty whole grain goodness. A good filling snack or lunch! I made them in regular muffin cups (about halfway full) and got 12 muffins.

  14. I realize this is an old post, but has anyone tried substituting diced bell pepper or zucchini for the onion? And could I press a black olive slice or two on top of each muffin with good results?

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