Quinoa Crust Tomato Tart with Artichoke Hearts and Goat Cheese

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Close up of cut Tomato Tart on parchment. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Close up of Tomato Tart corner on parchment. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

This Quinoa Crust Tomato Tart has artichoke hearts, goat cheese, basil, and garlic.  It’s a healthy alternative to pizza, but still gives you incredible taste!  This was inspired by another recipe, my Bruschetta Topping with fresh tomatoes, artichoke hearts, and creamy goat cheese.  Add some mozzarella and pile it all on a healthy Quinoa Crust and you have an AMAZING and healthy tart!  I love this recipe because you get crunch from the crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It’s addictive and delicious!

QUINOA CRUST IS A HEALTHY OPTION

This is such an easy and healthy crust.  It’s made in a food processor, poured into a pan, then baked until crispy and crunchy!

Quinoa, pronounced KEEN-wah, is actually an edible seed that is referred to as a Superfood because of its health benefits.  it’s high in complete protein including 8 amino acids and it has more fiber than most other grains.  It also has Iron, Manganese, Lysine, and magnesium.

If you want to try more Quinoa recipes, check out my Quinoa Weekly Meal Plan – 3 recipes, 3 amazing ways to enjoy Quinoa.

Square Tomato Tart cut into pieces on parchment. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR QUINOA CRUST

The first thing you need to do is to rinse and then soak the quinoa overnight or for at least 6 hours.  I like to buy organic Quinoa in relatively larger sizes since we use it so often in my house.  This is a good option: Nature’s Earthly Choice Organic Quinoa, 32 Ounce.

Quinoa being rinsed for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Quinoa Crust ingredients for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

To make the crust, you simply put the quinoa plus the water, baking powder, salt, and oregano into a food processor.  Then process until fully blended together and smooth, but still textured.  It will be the consistency of a thick batter.  Add the oregano to the mixture and pulse again to mix in.

Quinoa Crust ingredients blended in food processor for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Then pour the quinoa dough into a 9 inch square pan that has been lined with parchment paper and sprayed with a coating of Oil. I like to use a spray coconut oil for just a light coating.  Smooth the crust out with a spoon. Finally, sprinkle with a little fresh ground pepper.

Quinoa batter in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Bake the crust in the oven for 15 minutes. Then remove it and flip it over. The parchment makes pulling it out of the pan super easy.

Then put it back in the oven to cook another 5-10 minutes until the crust is firm and slightly crisp.  Remove from pan and place on a cooling rack until ready to assemble the pizza. You don’t need to fully cool the crust, you just do not want it to steam and get soggy if it sits in the pan.

Quinoa crust baked in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

 

MAKE THE TOMATO TART TOPPING
Slice off the 4 sides (or cheeks) of the tomato, then remove the seeds with your fingers. Discard the seeds. Then dice the tomatoes and add to a large mixing bowl.

Next, dice the artichoke hearts. I use canned artichoke hearts in water, so I drain them first, then dice and add them to the tomatoes.

Fresh Basil really makes such a difference in flavor here.  I love to grow fresh basil all year so I love indoor grow kits.  They also make awesome gifts!  Check out this Indoor Herb starter kit as a gift for yourself or someone else!  It includes Organic, Non GMO Herb Seeds – Basil, Thyme Parsley, Cilantro. Also includes Potting Soil, Pots, Scissors.
Finely slice or chiffonade the basil and add it to the tomatoes and artichokes.  Then mince the garlic and add that to the bowl.  HACK: When you buy a head of garlic, mince all of the cloves at once and then freeze the minced garlic, so you always have it on hand!  For more Freezer Hacks to make meal prep easier, download this FREE FREEZER HACK SHEET!

Add salt and pepper and shredded Mozzarella, then mix!

Tomato, artichoke, mozzarella in bowl for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!Tomato, artichoke, mozzarella in bowl for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Spread the topping all over the Quinoa Crust. Then use a fork to scrape in crumbles of goat cheese all over the top. Cook for 30 minutes in the oven.

Quinoa crust Tomato & Artichoke tart in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Quinoa crust Tomato, Artichoke, and goat cheese tart in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Remove from the oven, cut, and Enjoy!!  😍 Carrie

Close up of cut Tomato Tart on parchment. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Tomato Tart with Artichoke Hearts and Goat Cheese on Quinoa Crust

This Tomato Tart gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Course Main Course
Cuisine Italian, Mediterranean
Keyword artichoke, artichoke heart, Bruschetta, goat cheese, pizza, tart, tomatoes
Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 6 hours
Total Time 1 hour
Servings 4 people
Author Carrie Tyler

Ingredients

Quinoa Crust

  • 3/4 cup Uncooked Quinoa
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup water
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Fresh Ground Pepper

Tart Topping

  • 3 Plum Tomatoes
  • 8.5 oz Artichoke Hearts (1 can)
  • 10 leaves Fresh Basil
  • 1 clove Garlic
  • 1/4 tsp Salt
  • 1/4 tsp Fresh Ground Pepper
  • 1/4 cup Shredded Mozzarella
  • 4 oz Goat Cheese

Instructions

Prepare the Quinoa Crust

  1. Rinse the Uncooked quinoa thoroughly in a strainer. Place the quinoa in a bowl and cover with water to soak overnight.  After the quinoa has soaked for 6+ hours or overnight, rinse it again.

    Quinoa being rinsed for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!
  2. Preheat oven to 425 F degrees

  3. To make the crust, you simply put the quinoa plus the water, baking powder, salt, and oregano into a food processor.  Then process until fully blended together and smooth, but still textured.  It will be the consistency of a thick batter.  Add the oregano to the mixture and pulse again to mix in.

    Quinoa Crust ingredients blended in food processor for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!
  4. Then pour the quinoa dough into a 9 inch square pan that has been lined with parchment paper and sprayed with a coating of Oil. I like to use a spray coconut oil for just a light coating. Smooth the crust out with a spoon. Finally, sprinkle with a little fresh ground pepper.

    Quinoa batter in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!
  5. Bake the crust in the oven for 15 minutes. Then remove it and flip it over. The parchment makes pulling it out of the pan super easy.  Then put it back in the oven to cook another 5-10 minutes until the crust is firm and slightly crisp. Remove from pan and place on a cooling rack until ready to assemble the pizza. You don’t need to fully cool the crust, you just do not want it to steam and get soggy if it sits in the pan.

    Quinoa batter in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Make the Tart Topping

  1. Turn the oven down so Preheated to 400 F degrees.

  2. Slice off the 4 sides (or cheeks) of the tomato, then remove the seeds with your fingers. Discard the seeds. Then dice the tomatoes and add to a large mixing bowl.

  3. Next, dice the artichoke hearts. I use canned artichoke hearts in water, so I drain them first, then dice and add them to the tomatoes.

  4. Finely slice or chiffonade the basil and add it to the tomatoes and artichokes. Then mince the garlic and add that to the bowl.

  5. Add salt and pepper and shredded Mozzarella, then mix!

    Tomato, artichoke, mozzarella in bowl for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!
  6. Spread the topping all over the Quinoa Crust.  Then use a fork to scrape in crumbles of goat cheese all over the top.  Cook for 20 minutes in the oven.

    Quinoa crust Tomato, Artichoke, and goat cheese tart in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!
  7. Remove from the oven, cut, and Enjoy!!

    Close up of cut Tomato Tart on parchment. It gives you crunch from the Quinoa crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese!  It's addictive and delicious!

Chicago Style Pizza, the Lighter Version

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Last week I posted an A-MAZ-ING 5-Ingredient Chicago Style Pizza, made with store bought Pork Italian Sausage, which is of course delicious, but high in calories and fat.  Today, I am proud to bring you the healthier-but-seriously-tastes-just-as-good version: CHICAGO STYLE PIZZA, THE LIGHTER VERSION 😍.  (perhaps not the most original title ;))

My lighter version is still made with gluten-free crust, but rather than the higher fat and calorie pork sausage, THE LIGHTER VERSION is made with ground turkey that you turn into homemade Italian Sausage!  This homemade turkey Italian sausage will save you 11g of Fat, 5g of Saturated Fat, 11mg Cholesterol, and 94 calories!  And, I am dead serious, it tastes delicious – I could not believe how great it tastes!

The Best Pizza – Ever!

For those of you that haven’t read the original pizza post, I grew up in a suburb of Chicago and we would frequently go out for Chicago-Style pizza, which I absolutely LOVE.  Chicago-style means deep dish pizza that has loads of gooey cheese, topped with a layer of salty and herbed sweet Italian sausage, topped with bright and fresh tomatoes and a sprinkle of parmesan.  I respect the thin crust pizza and frankly, I don’t discriminate, I love all types of pizza.  However, Chicago-Style is by far and away my absolute favorite.

Easy Prep for Chicago Style Pizza

For this Chicago style pizza, lighter version recipe, here is what you will need:

  • Gluten-Free dough
  • Fresh Mozzarella cheese
  • For the Turkey Italian Sausage:
    • Ground Turkey, Lean turkey breast, free-range and RWOA
    • Garlic
    • Pasley
    • Fennel Seed
    • Salt & Pepper
  • San Marzano canned whole peeled tomatoes
  • Grated Parmesan Cheese (optional)

Start by making the Italian Sausage.  Add the minced garlic, chopped parsley, fennel seed, salt and fresh ground pepper to a bowl and mix with a fork until everything is completely combined.  See below for detailed recipe.  Set aside until ready to layer on top of the mozzarella.

For the dough, I once again used Wholly Wholesome Gluten-Free Pizza Dough.  This dough is perfect for this pizza because you need a dough that is pliable enough to spread up the sides of the pan and this delicious dough does just that and bakes up perfectly – crispy in just the right places and soft in just the right places.  

Assemble & Cook Your Chicago Style Pizza

After coating an 8-9″ round pan with Extra Virgin Olive Oil, place the dough in the center of the pan and press it out to cover the bottom and then up the sides, making sure to pinch any holes back together.

The first layer that goes on the bottom of this amazing Chicago Style Pizza is the cheese – Mozzarella Cheese.  You can either use Sliced Deli Mozzarella or fresh mozzarella.  The images below are of Fresh, but I actually recommend deli Sliced as it’s much lower in moisture.

TIP: Fresh mozzarella has more moisture than processed shredded mozzarella, therefore, the best way to avoid this moisture from oozing out into the pizza is to slice the mozzarella 1+ hours ahead (you can do this the night before) and lay it layered in paper towels to soak up the excess moisture.

Layer the Slice Mozzarella (or de-moisturized fresh mozzarella) all over the bottom.

Next, layer the turkey Italian Sausage.

The final layer to go on top is the tomato layer, which is very simply San Marzano whole peeled tomatoes that you mash in your hands and go on the pizza a little chunky.  Place a strainer over a bowl and squeeze and mash the whole tomatoes in your hands and make sure that you really strain the liquid out so that it doesn’t make the pizza soggy.

Spread the tomatoes all over the sausage.

Sprinkle grated parmesan cheese on top and bake in a 450 degree oven for 30-35 minutes until the crust is golden brown.  Let sit for 5 minutes.This Chicago Style Pizza is a lighter and healthier version, but still AMAZING! It still has all of the gooey mozzarella cheese, but uses homemade turkey Italian Sausage, that's so delicious!

Cut, serve, and enjoy!!

Spatula lifting slice Chicago Style pizza with tomatoes on top.This Chicago Style Pizza is a lighter and healthier version, but still AMAZING! It still has all of the gooey mozzarella cheese, but uses homemade turkey Italian Sausage, that's so delicious!

Slice of Chicago Style pizza with tomatoes on top.This Chicago Style Pizza is a lighter and healthier version, but still AMAZING! It still has all of the gooey mozzarella cheese, but uses homemade turkey Italian Sausage, that's so delicious!
5 from 1 vote
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Chicago Style Pizza, the Lighter Version (Gluten-Free)

This Chicago Style Pizza is a lighter and healthier version, but still AMAZING! It still has all of the gooey mozzarella cheese, but instead of high fat and calorie pork sausage, this recipe uses homemade turkey Italian Sausage. This sausage is easy and unbelievably delicious. Finally, a Gluten-Free crust!

Course Main Course
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 pieces
Author Carrie Tyler

Ingredients

Pizza layering ingredients

  • 1 tbls Extra Virgin Olive Oil
  • 1 Gluten Free Pizza dough ball, approx. 14oz (use can use regular flour pizza dough, but it is harder to spread in the pan)
  • 28 oz San Marzano whole peeled tomatoes
  • 8-10 Deli Mozzarella Slices, Low Moisture
  • 4 tbls Parmesan Cheese, grated

Turkey Italian Sausage

  • 16 oz Ground Turkey, lean breast, free-range, raised without antibiotics
  • 2 cloves Garlic, minced
  • 3 tbls Parsley, Chopped
  • 1 tsp Fennel Seed
  • 1 tsp Salt
  • 1 tsp Fresh Ground Pepper

Instructions

Make Turkey Italian Sausage:

  1. Add the Ground Turkey to a large mixing bowl. To the turkey, add the minced garlic, 3 Tbls of the chopped parsley (save 1 tbls for garnish), 1 tsp of fennel seed, 1 tsp Salt, 1/2 tsp fresh ground pepper. 
  2. Mix to combine.

Build Pizza:

  1. Preheat oven to 450 degrees F.

  2. Spray a 8-9″ round pan with Olive Oil cooking spray or rub with Extra Virgin Olive Oil.   Place the dough in the center of the pan and press it out to cover the bottom and then up the sides, making sure to pinch any holes back together.

  3. Next, layer the de-moisturized mozz all over the bottom.  Layer the turkey Italian Sausage.  Completely cover the cheese in a single layer.

  4. Put a strainer over a bowl and squeeze and mash the whole tomatoes in your hands over the strainer keeping big chunks of tomato in the strainer and allowing all of the excess liquid to fall through into the bowl.  Make sure that you really strain the liquid out so that it doesn’t make the pizza soggy.

  5. Spread the tomatoes all over the sausage.

  6. Sprinkle grated parmesan cheese on top and bake in a 450 degree oven for 30-35 minutes until the crust is golden brown.  Let sit for 5 minutes.

  7. Slice and enjoy!

    Spatula lifting slice Chicago Style pizza with tomatoes on top.This Chicago Style Pizza is a lighter and healthier version, but still AMAZING! It still has all of the gooey mozzarella cheese, but uses homemade turkey Italian Sausage, that's so delicious!