Quinoa Pizza with Prosciutto, Gorgonzola and Balsamic Fig Jam
Prep time
Cook time
Total time
A gluten-free and vegan quinoa pizza crust topped with balsamic fig jam, prosciutto, gorgonzola and arugula. The pizza crust is great with any toppings you choose.
Recipe type: Pizza
Serves: 4
Gluten-free pizza crust
  • ½ cup quinoa
  • ½ cup brown rice
  • ½ cup water
  • ½ teaspoon salt
  • 1 tablespoon oil
  • 2 teaspoons baking powder
Balsamic fig jam
  • 1 lb of fresh figs, chopped
  • ¼ cup pure maple syrup
  • ¼ cup balsamic vinegar
  • 2 teaspoons lemon juice
  • ½ teaspoon black pepper
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons fig jam
  • 1 teaspoon chopped fresh rosemary
  • 2 oz thinly sliced prosciutto
  • ½ cup crumbled gorgonzola (about 3 oz)
  • ¼ cup chopped arugula
Gluten-free pizza crust
  1. Soak the quinoa and brown rice in a large bowl of water in the fridge overnight.
  2. Preheat oven to 450 degrees Fahrenheit.
  3. Drain and rinse the grains thoroughly.
  4. Add the rinsed and drained grains and remaining ingredients to a food processor or high speed blender (I used my Vitamix).
  5. Pour the mixture into a lightly greased cast iron pan (I used a 12 inch), or spread into an irregular shape on a baking sheet lined with parchment paper.
  6. Bake for 10 minutes, flip, and bake for 5 minutes more.
Balsamic fig jam
  1. Add all ingredients except for the vanilla to a large saucepan and bring to a simmer over medium-high heat.
  2. Reduce heat to low and maintain a gentle simmer for 45 minutes until jam thickens.
  3. Remove from pan and store in the fridge until ready to use.
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Spread balsamic fig jam onto the gluten-free pizza crust.
  3. Sprinkle the chopped rosemary on top of the jam and then evenly disperse remaining ingredients.
  4. Bake for 10 minutes until cheese is melted.
Crust adapted from Oatmeal With A Fork.
Recipe by Our Four Forks at http://ourfourforks.com/quinoa-pizza/