Inspired by classic pizza seasonings and toppings, this quinoa pizza casserole is a dump & bake recipe that requires just 10 minutes of active time!
This quinoa pizza casserole is from my cookbook Vegetarian for Dinner. It is a vegetarian dump & bake recipe that, as the name implies, is inspired by pizza!
The quinoa is cooked in the oven in a combination of vegetable broth, marinara sauce, and pizza seasonings. Add your favorite pizza toppings (think peppers, mushrooms, etc.) and a layer of mozzarella cheese on top.
The result is a super versatile all-in-one vegetarian casserole that requires less than 10 minutes of active time!
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Ingredients and variations
- Quinoa: Any variety of quinoa works here. An equal amount of medium- or long-grain white rice can be used in place of quinoa (just make sure to rinse it well.)
- Marinara sauce: Choose any jar of marinara sauce or red pasta sauce. I'm always switching it up based on what sounds good or what is on sale. I love using spicy marinara sauce to add an extra kick, but any variety works.
- Veggies: Good options include mushrooms, bell peppers, banana peppers, olives, cherry tomatoes, or really any veggie you would usually add to pizza.
- Herbs: Dry basil and oregano add that classic pizza feel. I also add fresh sliced basil on top as a garnish.
- Mozzarella cheese: I like thick-cut, also called farm-style shredded cheese. I also like to add freshly grated Parmesan for serving. To make this casserole vegan, simply use an equal amount of your favorite dairy-free shredded mozzarella.
- Great northern beans: Or any variety of white bean. This is the main protein source.
How to make
In my cookbook, I recommend bringing all of the liquid ingredients to a simmer on the stovetop before adding them to the 8x8-inch baking dish. You can simmer the liquids while prepping the vegetables.
The simmering step is optional. It decreases cooking time by about 10 minutes. The flip side is that it dirties an additional dish.
The casserole dish does not need to be greased/oiled. I recommend rinsing the quinoa well before using it.
Add all ingredients to the baking dish, stirring to combine. Cover tightly with a lid or foil. Bake at 375F for 25-40 minutes (timing depends on whether the liquids were simmered or not.)
Remove from the oven when the quinoa is mostly cooked. Stir and top with shredded mozzarella. Return to the oven for 10-15 minutes, or until the cheese is melted and bubbling.
Serve garnished with grated Parmesan and basil.
Cassidy's tips
- I make this pizza casserole in an 8x8-inch baking dish. If you are doubling the recipe, I recommend either using two 8x8-inch baking dishes or making it in a 9x13-inch dish instead.
- Make sure to cover the baking dish tightly with either an oven-safe lid, foil, or upside-down baking sheet. The goal is trap steam in the dish, which cooks the quinoa.
- Don't remove the lid until the quinoa is mostly cooked through. This takes 25-40 minutes, depending on whether you simmered the liquids on the stove before adding them to the baking dish.
- Every so often I see vegetarian pepperoni at Trader Joe's, Sprouts, and Kroger. Unfortunately, it wasn't available when I photographed this recipe. If you do see it in stock, it's the perfect addition to pizza casserole! Just add it add the same time as the cheese, on top of the cheese.
- The vegetables in this casserole are tender but still have a bit of texture to them. For extra flavor, try sauteeing the vegetables before adding them to the casserole. Just 4-5 minutes on the stovetop adds a lot of flavor.
- This would also be really good with Beyond or Impossible Italian sausage. I recommend browning/cooking the sausage before adding it to the casserole. Add it at the same time as the quinoa.
More vegetarian casseroles
There's a lot more where this came from! Check out my roundup of Vegetarian Dump & Bake Casseroles or choose from one below.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Quinoa Pizza Casserole
Ingredients
- 15 ounce can great northern beans (drained & rinsed) any variety of white bean works
- 24 ounce jar marinara sauce see note #1
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes optional
- ¼ teaspoon black pepper
- 1 medium bell pepper
- 8 ounces cremini mushrooms
- 1 cup dry quinoa
- 1 ½ cups shredded mozzarella
- fresh basil, for topping optional
- grated Parmesan, for topping optional
Instructions
- Preheat the oven to 375°F.
- In a medium pot, stir together the beans, marinara sauce, vegetable broth, basil, oregano, garlic powder, onion powder, salt, optional red pepper flakes, and black pepper. Bring to a rapid simmer over medium-high heat.
- While waiting for the sauce to simmer, thinly slice the peppers and mushrooms (and any other vegetables you're using.) Rinse the quinoa in a fine mesh sieve. Add the quinoa and peppers to an 8x8 inch or similarly sized baking dish. Pour in the simmering sauce, stirring to combine with the quinoa.
- Cover tightly with foil or an upside-down baking sheet. Bake at 375°F for 25 minutes. Remove from the oven and stir the quinoa. If the quinoa is not mostly cooked through, cover with foil and cook for an additional 5 minutes.
- Otherwise, top with the shredded cheese. Return to the oven for 10 to 15 minutes to cook uncovered, or until the cheese is melted, bubbly, and golden. Remove from the oven. Let cool for 5 minutes before slicing. Serve topped with fresh chopped basil and grated Parmesan cheese (optional.)
Video
Notes
- Marinara sauce: Any variety of marinara or red pasta sauce works here.
- Vegetables/add-ins: Feel free to use any variety of vegetables or your favorite pizza toppings here. YThink banana peppers, mushrooms, olives, tomatoes, etc. If using sausage (vegetarian or otherwise) I recommend first browning/cooking it in a skillet, then adding it at the same time as the quinoa.
- *You do not have to simmer the liquids together before baking* Doing this step decreases the cook time by 10-15 minutes. If you choose to just add all of the ingredients straight to the baking dish, the quinoa will take upwards of 40 minutes to cook while covered.
Nicole says
I love this recipe! I'm prepping some freezer meals. If I were to let this completely cool before placing it into the freezer, do you think it will reheat ok? Or what recommendations do you have?
Cassidy Reeser, MS, RD says
Hi Nicole!! Yes, I would let it cool in the fridge, then wrap the dish tightly in plastic wrap then foil (could do just foil but this will help it keep best!) and freeze it. Let thaw overnight in the fridge and either reheat the entire dish in the oven (covered in foil/with a lid) at 325F until hot, or just reheat individual servings in the microwave. P.S. Congrats! Giving storage tips reminds me of our kitchens days ha.
Amy says
Super easy, versatile (I added yellow hot pepper instead of bell and also jalapeños) recipe. Really enjoy this one, thanks!
Cassidy Reeser says
Sounds delicious!! Thanks for the review!