Whole Grain Quinoa Sweet Potato Pizza Base with Basil Hazelnut Pesto Pizza

Posted by Sundari Dasi on November 26, 2025

Simple Whole Grain Quinoa Sweet Potato Pizza Base with Basil Hazelnut Pesto Pizza – All Homemade!

Bhumi and Nemai’s healthy pizza lunch, sharing with you all for Thanksgiving!

Base Recipe:

3 cups whole grain white quinoa, rinsed, soaked overnight, and drained
1 medium sweet potato, peeled and chopped
1 tbsp chia seeds + 4 tsp flaxseeds, soaked together in 1.5 cups water for 1 hour
1/2 cup olive oil
5 drops oregano oil
1 tsp Himalayan pink salt
1.5 tsp black pepper powder
1.5 tbsp all-purpose flour (optional)
1 tsp baking powder

Procedure:

Preheat oven to 380°F.
Add all ingredients except baking powder to a blender with 1.5 cups of water. Blend until smooth and creamy.
Add baking powder, blend for 15 more seconds.
Line a baking tray with parchment paper and lightly grease with ghee or olive oil.
Pour batter into the tray. Spread evenly and bake at 380°F for about 25 minutes, until the top surface is dry and looks slighty crusty.

Your quinoa base is ready for any pizza topping of your choice! This base is a great source of protein, fiber, and is easy to digest. I feel completely guilt-free when my kids enjoy this super healthy green pesto pizza.

Hazelnut Basil Pesto Sauce

Ingredients:

2.5 cups fresh basil leaves
1 cup fresh baby spinach
2 tsp white peppercorns
1/4 tsp asafetida (hing)
Juice of 1½ lemons, freshly squeezed
1/2 cup hazelnuts, lightly roasted
1 tsp Himalayan pink salt
1 cup water (adjust as needed)

Procedure:

Add basil, spinach, white peppercorns, asafetida, lemon juice, hazelnuts, Himalayan pink salt, and 1 cup water to a blender.
Blend until smooth and creamy, adjusting water to achieve your preferred consistency—thick for a classic pesto or thinner for a sauce.
For added texture, lightly crush extra roasted hazelnuts in a food processor and fold them into the pesto after blending.
Spread over the quinoa pizza base for a wholesome, healthy, and flavorful topping. I have used the Organic Valley(brand) mozzarella cheese, little bit of sharp cheddar cheese, and some bean size dollop of cream cheese as well.

For the toppings, we used zucchini slices, cherry tomatoes, and broccoli. Did you know that tomatoes are part of the nightshade family? In Ayurveda, it is generally recommended to use nightshades sparingly, and to avoid them completely if you have digestive issues or sensitivities. This is mainly because tomatoes contain lectins, which in higher amounts can contribute to inflammation and digestive discomfort. Among all varieties of tomatoes, cherry tomatoes have the lowest lectin content, making them gentler on digestion and less likely to provoke heat or inflammation. That’s why I chose to use them in moderation here as a topping — flavorful, light, and easier on the system.

This Thanksgiving, let us celebrate not just the food on our plates but also the nourishment of body, mind, and soul. In Ayurveda, vitality and immunity — known as Ojas — are built not only through wholesome, sattvic foods but also through a calm and balanced mind. Practices like gratitude, mindful living, and contentment help maintain mental harmony (Sattva), which in turn supports the body’s ability to digest, assimilate, and preserve vitality. Just as we choose fresh, nourishing ingredients for a healthy pizza — like a quinoa crust, basil pesto, zucchini, and broccoli — we can cultivate gratitude to nurture our inner Ojas. By honoring both the food we eat and the attitude we carry, we create a Thanksgiving that supports strength, immunity, joy, and balance in every sense.