Chicken Sausage & Goat Cheese Pizza With A Quinoa Crust

I love comfort food. And I love healthy food. So it’s only natural that I love to find healthier versions of my favorite comfort foods. Like PIZZA.

I’ve tried cauliflower crust before, and while it was tasty, I found it labor intensive and the crust fell apart in my hand.

Then I came across a recipe for quinoa crust….say what? 


This quinoa crust is so far the closest thing I’ve had to the real deal. The crust has the perfect amount of crunch and the flavor of quinoa doesn’t over power any toppings you use.

If you’re going to make this wonderful crust you’ll want to plan ahead. The quinoa needs to soak for at least 8 hours. But after that it’s smooth sailing and super easy to make. 

As for the toppings…the sky’s the limit. Feel free to use whatever you have on hand and experiment! We had some olive tapenade in the fridge that I was trying to think of how to use…when I thought of pizza the rest of the ingredients came flowing in. 


For the sauce we’ve had a jar of ajvar that I’ve been waiting to pop open. If you haven’t heard of ajvar sauce before you’re sorely missing out. It’s a tomato sauce that’s also made with red peppers and sometimes eggplant. It’s full of flavor and you can do almost anything with it. Top it on chicken or fish, toss in pasta…and use as a sauce for pizza!

Along with the tapenade I thought roasted red peppers, spinach and goat cheese would all be great accompaniments. And for protein? Spicy chicken sausage…a healthier and leaner alternative than pork sausage. 


I made this pizza for myself and a friend for a movie night. I paired with a simple side salad and a glass of red. Whether it’s movie night, date night or just any ol’ weeknight, I hope you enjoy this pizza!


Chicken Sausage & Goat Cheese Pizza with a Quinoa Crust
Serves 2
A healthy alternative to "regular" pizza. A quinoa crust serves as the base with chicken sausage, goat cheese, olive tapenade, roasted red peppers and spinach as tasty toppings.
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Prep Time
8 hr
Cook Time
40 min
Total Time
8 hr 40 min
Prep Time
8 hr
Cook Time
40 min
Total Time
8 hr 40 min
For the crust
  1. 3/4 cup quinoa, uncooked
  2. 1/4 cup water
  3. 2 tbsp olive oil
  4. 1 tbsp oregano
  5. 1/2 tsp salt
  6. 1/2 tsp baking powder
For toppings
  1. 1/2 lb spicy chicken sausage
  2. 2 oz goat cheese
  3. 3 tbsp ajvar sauce*
  4. 1/4 cup roasted red peppers, chopped
  5. 2 tbsp olive tapenade
  6. 1/2 cup spinach
  7. 1 tbsp olive oil
  1. Put quinoa in a medium sized bowl and cover with water. Cover with plastic wrap and let soak for at least 8 hours.
  2. Preheat oven to 425 degrees. Rinse quinoa and put in a food processor with water, olive oil, oregano, salt and baking powder. Mix together until mixture is smooth and creamy.
  3. Line a small pan with parchment paper and pour mixture onto pan. Bake for 15 min. Flip crust and bake another 15 min. or until edges are brown.
  4. While crust is baking cook sausage in sautee pan over medium heat. Set aside.
  5. Spread ajvar sauce over crust. Crumble goat cheese evenly. Spread peppers and tapenade evenly. Top with spinach. Drizzle olive oil over spinach. This will help spinach cook evenly without shriveling. Add sausage over top evenly.
  6. Return pan to oven and bake for 10 min. Let cool for 5 min. Serve and enjoy!
  1. *Ajvar sauce is a sauce made with tomatoes, red peppers and eggplant. It is very flavorful and adds to any dish where you'd normally use tomato sauce. If you are unable to hunt any down using regular tomato sauce is just fine!
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