Quinoa Pizzas with Glazed Fennel and Fennel Cheezy Cream 

Quinoa Pizzas with Glazed Fennel and Fennel cheezy Cream 

Second Fennel Recipe is a great option for this rainy holiday: Gluten Free quinoa pizza with glazed fennel and cheezy fennel spread! 

Fennel and pizza? Give it a chance and discover new flavors and ways to use your veggies! 

for 4-5 people

Quinoa Pizza Base: 

  • 115g rice flour(quinoa or millet flour also work)
  • 85g quinoa flakes(rice or millet flakes also work)
  • 1 tbsp psyllium husk
  • 1 tbsp tapioca starch
  • 1 tbsp olive oil
  • 1 tbsp ground flax seeds
  • 1tbsp applecider vinegar
  • 1 1/2 cup water 
  • 1tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp mapple syrup
  • ½ tsp salt

Glazed fennel: 

  • 1 fennel, thinly sliced
  • 1tbsp olive oil
  • Pinch of rosemary
  • ½ tsp salt
  • Juice from 1 orange

Fennel Cream: 

  • 100g sunflower seed (soaked overnight or boiled in water for 3 minutes) 
  • 50g water
  • 2 tbsp Fresh fennel leaves(or dill)
  • 1 handful fresh parsley
  • ½ tsp salt
  • 1tsp applecider vinegar
  • 1 tbsp mustard 

Optional Topping – Tofu Bacon or toasted walnuts


  1. Quinoa Pizza: Mix all the ingredients together in a bowl, until it forms a firm moldable dough. If too dry, add up to ¼ cup extra water until it is humid and easy to mold with the hands. Set aside;  
  2. Glazed Fennel: Heat a frying pan with the olive oil, fry the fennel slices with the salt and rosemary for 3 minutes. Add the orange juice, turn down the heat and let it cook for 10 minutes with the lid on; 
  3. Fennel Cream: Rinse the soaking water from the sunflower seeds and blend everything together in small food processor;
  4. Using your hands, flat the pizza dough over a baking sheet paper until one finger thick (make it thinner if you prefer thin crispy pizzas); 
  5. Bake it for 25 minutes at 180°C;
  6. Spread the fennel cream over the pizza and top it with the glazed fennel and tofu bacon. Bake it for more 10 minutes; 

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