Veggie Quinoa Pizza Roll

I’ve often talked about how I am never without pizza crusts in my freezer.

They are my secret weapon for the “what’s for dinner” question.

We usually have pizza several times a month, but I also love them to make these cinnamon bites, garlic knots and the Veggie Roll with Quinoa Crust I’m sharing with you today.

This is a great gluten free appetizer to take along to your holiday gatherings.

Speaking of gluten free appetizers, there is still time to get the Gluten Free Snacks e-book for just $3.97.

It’s a beautiful book, put together by 34 real food bloggers. Since most of the recipes are naturally gluten free, this book is a great option for anyone looking for healthy snacks and appetizers.


In it you will find such recipes as:

Cheese and Walnut Stuffed Dates
Tropical Twist Kale Chips
Sweet & Spicy Roasted Pumpkin Seeds
Superfood Bliss Balls
Spicy Chickpea Nuts
Salmon Cakes
Potato Rosti Pizzas
Roasted Red Pepper Hummus
Quinoa Crusted Oven Fried Onion Rings with Spicy Dipping Sauce
Nut-Free “KIND” Bars
Pizza Poppers
Crispy Glazed Walnuts
Italian Sun-Dried Tomato Crackers
Coconut StrApple Bars
Zesty Nacho Kale Chips
Oven-Dried Banana Chips

And Many More, including my Quinoa Crusted Oven Fried Onion Rings with Spicy Dipping Sauce.



The ebook is going to retail for $9.97, but between May 13th and May 27th you can get it now for just $3.97.

Veggie Roll with Quinoa Crust

Veggie Roll with Quinoa Crust


  • 1 pound quinoa pizza crust
  • 1 red onion, diced
  • 4 ounces fresh spinach or kale
  • 3 cloves garlic minced
  • 2 roasted red peppers, chopped
  • 6 ounces fresh mozzarella cheese, crumbled OR Daiya mozzarella
  • 3 ounces Parmesan cheese OR vegan parmesan substituted
  • 1 tablespoon fresh oregano, chopped
  • ¼ teaspoon red chili flakes
  • Marinara, for serving


  1. Place a pizza stone on the bottom rack of the oven and preheat to 425 degrees.
  2. Heat a large skillet to medium and add onion. Cook for 8 minutes. Add spinach or kale and cook until wilted. Add garlic and cook for 1 more minute. Transfer to a medium bowl and toss with roasted red peppers.
  3. Roll pizza crust into a large rectangle on a sheet of parchment paper, using gluten free flour as needed to avoid sticking. Spread vegetable mixture evenly, leaving a 1 inch border. Top with mozzarella and ½ of the Parmesan and sprinkle with oregano and red chili flakes.
  4. Fold the short ends of the dough in and roll the long end, using the parchment paper as needed to assist in rolling. Sprinkle with remaining Parmesan. Use a pizza peel or back of a cookie sheet, transfer parchment paper to your pizza stone.
  5. Bake for 25 to 30 minutes, or until golden brown. Serve warm with marinara for dipping.


Servings 12, Calories 156, Fat 5.4g, Carbohydrates 18.7g, Protein 10.3g, Cholesterol 6mg, Sodium 365mg, Fiber 2g, Sugars 1.1g

  • John Hartil

    Now these are tasty looking lunch time bites

    • Wendy Polisi

      Thanks so much John!