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Homemade vegan mozzarella rolled in soft and fluffy quinoa. No, this is not a dream. With a savory tomato sauce dipping sauce on the side, these little bites will cure the fiercest of pizza cravings. Make these as a fun appetizer or make a big batch and gobble them up yourself.

Mozzarella-Stuffed Quinoa Pizza Bites [Vegan]

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  • 1/3 cup quinoa
  • 10 fresh basil leaves and parsley, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 of 1 can of peeled and diced tomatoes
  • 1/4 cup tomato paste
  • 4 teaspoons psyllium husks
  • Pepper and salt, to taste

For the Vegan Mozzarella:

  • 1/4 cup cashews, pre-soaked
  • 2 1/2 tablespoons nutritional yeast
  • 2 tablespoons psyllium husks powder
  • 1 cup water
  • A pinch of salt

For the Spicy Guacamole:

  • 2 ripe avocados
  • 1 green jalapeño, finely chopped
  • 1/2 of 1 onion
  • Salt and pepper

For the Tomato Dip:

  • 2 fresh tomatoes
  • 1 carrot
  • 1 red jalapeño
  • 2 tablespoons lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • Dried mixed Italian herbs
  • Salt and pepper


To Make the Vegan Mozzarella:

  1. Soak psyllium husks in water and, leave in the refrigerator for 25-30 minutes.
  2. Add everything into a food processor and mix until smooth.
  3. Pour the mixture into a bowl, and leave it in the refrigerator for about 30 minutes, or preferably overnight.

To Make the Guacamole:

  1. Peel and pit the avocados and add to a mixing bowl. Mash with a fork. Then add the onion, chopped jalapeño, lime juice, salt, and pepper to the avocado and mix together well.

To Make the Tomato Dip:

  1. Finely chop tomatoes, carrots, and jalapeño.
  2. Put it into a saucepan, adding olive oil, salt, and pepper.
  3. Lets simmer for about 15-25 minutes or until thickened. Pour everything in a food processor and blend until a smooth sauce forms.

To Make the Quinoa Pizza Bites:

  1. If your quinoa is not cooked, bring the water to a boil over high heat. Add quinoa, simmer, cover, and cook for 15-20 minutes or until the liquid is absorbed and quinoa is softened.
  2. Preheat oven and line a sheet with parchment.
  3. Meanwhile, in a large bowl, mix all ingredients and let sit for 20 minutes or until the psyllium husks have hardened up.
  4. Scoop 1 tablespoon of the quinoa dough, stuff with raw mozzarella, place on the sheet and bake in preheated oven 30-35 minutes.
  5. Rotating the balls about halfway through, cook until the bites are well browned on the outside. Serve immediately.

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Nutritional Information

Total Calories: 5387 | Total Carbs: 176 g | Total Fat: 515 g | Total Protein: 38 g | Total Sodium: 906 g | Total Sugar: 30 g Calculation not including salt and pepper to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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