Gluten Free Quinoa Pizza with Almond Pesto & Carmelized Onion (Onion Pie)


If you have not been to the French Rivera, I suggested you put it on your bucket list.  I was fortunate to visit the beautiful city of Nice, this past month. The Mediterranean coastline is unlike anything you will ever see…the colors of the ocean are three shades of the most beautiful azure blue!  On our last night we spent in Nice, we wandered the streets experiencing all the authentic local dishes we could find.  We had socca, gelato… and onion pie from a little restaurant called Chez Maman.  We found this gem in a small dimly lit alley on our quest for socca. The sweet owner was preparing food behind the counter.  She kindly gave us directions and sent us on our way with warm onion pie in our hands.  In memory of Chez, I recreated this recipe… of course, as a healthier version. The onions may seem unusual, but are the best part of the pie!

Gluten Free Quinoa Pizza Crust
1 ½ cups of organic pre-washed quinoa (I get mine at Costco) – covered in 1 inch of filtered water and soaked for 6-8 hours or overnight
½ cup of filtered water
1 teaspoon of aluminum free baking powder
½ teaspoon of sea salt
4 tablespoons of organic olive oil + more for greasing the pans
parchment paper (It will stick without, don’t try it!)
(2) 9 inch round pans

Preheat oven the 425 degrees.  Cut the parchment paper to fit in the bottom of the 9 inch round pans. Using a paper towel, grease the parchment paper and sides of the pan with olive oil.  Drain the quinoa in a mesh strainer and add to a Vitamix or high speed blender. Add the water, baking powder, sea salt and olive oil. Blend until smooth and resembles pancake batter.  Separate the batter between the two pans and bake for 15 minutes. Remove pans from the oven and flip the dough.  Cook an additional 10-15 minutes or until edges are crispy and brown.  Spread pesto on crust, top with onions, tomatoes and extra basil.  Cook in the oven for 5 minutes or until toppings are warm.
Crust recipe adapted from

Almond Pesto
2 cups (packed) organic basil (I cut the leaves fresh from a basil plant I purchased from Sprouts Market and keep in my kitchen window)
¾ cup organic raw almonds
1 tablespoon of organic olive oil
½ teaspoon sea salt
1 tablespoon of organic hemp seeds (optional)
juice from one organic lemon
¼ cup filtered water

Add ingredients to a food processor or high speed blender.  Blend until it resembles a paste.

Caramelized Onions
1 large organic yellow onion diced
1 tablespoon organic olive oil

Heat pan and add olive oil and diced onions.  Saute on high for five minutes.  Reduce heat and cover. Cook for 15 to 20 minutes or until onions are soft and have caramelized, stirring occasionally to prevent onions from sticking.

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