Yields: 24 mini pizza bites
Prep time: 15 minutes
Cook Time: 20-25 minutes
Ingredients
- 1 cup cooked quinoa (from about ½ cup uncooked)
- 1 large egg + 1 egg white (lightly beaten)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt (adjust to taste)
Your favorite pizza toppings (finely chopped or diced)
- Pepperoni
- Mushrooms
- Bell peppers
- Onions
- Black olives
- Italian sausage (pre-cooked and crumbled)
- Marinara sauce, for dipping
Instructions
1. Prep
- Preheat your oven to 400°F (205°C).
- Grease a 24-cup mini muffin tin generously with cooking spray.
- Cook quinoa according to package directions – for fluffier quinoa, use a 2:1 water-to-quinoa ratio. Let cool slightly.
2. Make the mixture
- In a large bowl, combine the cooked quinoa, eggs, mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, onion powder, and salt.
- Gently fold in your favorite pizza toppings.
3. Bake
- Divide the mixture evenly among the cups of the prepared muffin tin. Press down gently to compact.
- Bake for 20-25 minutes, or until the bites are golden brown and set.
4. Cool and serve
- Let the pizza bites cool slightly in the pan for 5-10 minutes before removing (this helps them keep their shape).
- Serve warm with marinara sauce for dipping.
Tips
Rinse your quinoa: Rinse the uncooked quinoa thoroughly before cooking to remove any bitterness.
Flavor variations: Experiment with different spices or herbs to customize the flavor. Add a pinch of red pepper flakes for a little kick.
Cheese matters: For the best melted cheese effect, use freshly shredded mozzarella.
Storage: Leftover pizza bites can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or toaster oven for the best texture.
