Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Beet and Olive Pie With Quinoa Flour Crust [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This simple yet oh-so comforting savory pie is filled with all kinds of goodness like beets, olives, capers, and more! All of these delicious veggies are wrapped in a buttery, flaky pie crust made from protein-packed quinoa flour and whole wheat flour. Who said that pies had to be sweet?

Beet and Olive Pie With Quinoa Flour Crust [Vegan]


For the Crust:

  • Scant 1 cup all-purpose flour
  • 2/5 cup of quinoa flour
  • 1/4 cup whole wheat flour
  • Scant 3 tablespoons of extra virgin olive oil
  • 2/5 cup and 1 teaspoon of cold water
  • 1/3 teaspoon of whole salt

For the Filling:

  • 4 beets with greens
  • 10 black olives
  • 2 medium white or 1 large onions
  • 2 tablespoons of tomato sauce
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon capers
  • Salt
  • Black pepper


  1. In a bowl, combine flours and salt and mix well. Make a well, add oil and water, and knead until you get a smooth and homogenous mixture. Cover with plastic wrap and let it rest in the refrigerator for an hour.
  2. Drain the capers and olives and soak them in a little water. Boil a little water in a pot and cook the beets for 5 minutes. Drain and cut roughly. Squeeze excess liquid out of beets.
  3. Cut the onions and put in a saucepan and cook over high heat in a little water until full absorption. Lower the flame, add the oil, and let it brown for 1-2 minutes. Sauté the beet greens at this time as well. Mix in the sliced ​​beets and tomato sauce. Add the olives and the capers drained from the water where you let them soak. Adjust salt and pepper if needed. Cook for about 5 minutes. Let it cool.
  4. Preheat the oven at 390°F. Split the dough into two. Thin the dough and cover a 7-inch diameter round mold with one of the dough pieces. Poke holes in the bottom with a fork.
  5. Distribute the filling and then cover the cake with the other dough, sealing the edges well with your fingers and eliminating any excess. Sprinkle with a little oil. Bake for 30 minutes. Let it cool before serving.





Marta and Mimma, daughter and mother, are the bloggers behind Naturalmente Buono. They share healthy but yet so delicious, colorful and decadent plant-based recipes to prove people that eating vegan is not boring or sad at all.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet Potato ‘Rice’ Casserole [Vegan]

sweet potato rice casserole

Raw Chia Caramel Pecan Pie [Vegan]

Recipe: Chia Caramel Pecan Pie

Oli-Free Gravy [Vegan]

Red Borscht Soup [Vegan, Gluten-Free]

Red Borscht Soup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Beet and Olive Pie With Quinoa Flour Crust [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×