Quinoa Crust ‘Flatbread’

Roasted Garlic Quinoa Crust 'Flatbread' with Fresh Basil-9

 I can’t wait to share this one! Like many of you, I’m sure, I’ve seen the countless recipes floating around for delicious cauliflower crusts that make pizza and flatbread type snacks available to those who avoid the gluten. To be honest, each time I get to the part about squeezing and squeezing every last drop of moisture out of the cauliflower I totally lose interest. Even though I know it would be incredible, I am far too lazy for that.

Then I read Lauren’s recipe for a quinoa crust, (so far so good, love quinoa), that has a short ingredient list, (looks good, I have all these ingredients), and no squeezing required! We have a winner folks. 🙂

Since I have a batch my homemade roasted rosemary garlic puree, I thought why not toss some of the puree into the crust batter and use the garlic rosemary olive oil I made for the base of my flatbread. Now I had a theme going.

I had some parmesan in the fridge and a little wedge of marble cheese. I so wish I had some fresh mozzarella for this, but really, who has that just kicking around?

Roasted Garlic Quinoa Crust 'Flatbread' with Fresh Basil-13

It’s a super easy recipe to bang out so it would be good for a family snack or even for guests, as long as they don’t mind the insane racket from the food processor. I hate that freakin’ noise from that blasted thing. There must be some ‘whisper’ technology that can be developed to tame down the jarring loudness.

The only really time consuming thing is to soak your quinoa overnight. So it’s not hard … if you remember to do it! Don’t forget to soak the quinoa, people. 🙂

The batter was smooth and pourable. It almost looked like a thick milkshake!

Roasted Garlic Quinoa Crust 'Flatbread' with Fresh Basil-5
Roasted Garlic Quinoa Crust 'Flatbread' with Fresh Basil-6

When it came time to flip the crust, I was amazed at how it looked. It was becoming apparent that quinoa was turning into ‘bready’, crusty goodness right in front of me.

Roasted Garlic Quinoa Crust 'Flatbread' with Fresh Basil-8

Once it was topped with the cheese and basil? Forget about it …

Roasted Garlic Quinoa Crust 'Flatbread' with Fresh Basil-12

This batch was very promptly dee-voured. My photo shoot quickly turned into this:

Roasted Garlic Quinoa Crust 'Flatbread' with Fresh Basil-14

It’s good. Trust.

Lightly adapted from Oatmeal with a Fork.

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Quinoa Crust ‘Flatbread’ with Roasted Garlic & Fresh Basil

Sharon Rhodes
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
11 hours 20 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine American
Servings 4
Calories 269 kcal


  • ¾ cup quinoa I used a tri-colour blend, rinsed well, drained and soaked in water overnight
  • ¼ cup water
  • ½ tsp sea salt
  • 1 tsp baking powder
  • 1 tbsp roasted rosemary garlic puree
  • 1 tbsp roasted garlic rosemary olive oil + 1 tsp
  • ½ cup parmesan cheese
  • ½ cup marble cheese
  • 5-6 to basil leaves torn


  • Give your quinoa a good rinsing and transfer it to a bowl. Cover it with an inch of water, cover and soak overnight
  • Preheat the oven to 425 degrees
  • Drain the water from your soaked quinoa and rinse thoroughly
  • Transfer it to your food processor along with the roasted garlic, water, salt, and baking powder
  • Process for about two minutes until smooth
  • Brush one teaspoon oil on the bottom of a baking pan (I used a 9×13) and line with parchment paper. (the oil helps to stop the paper from moving around)
  • Brush the remaining oil on top of the parchment paper
  • Pour the batter into the pan and with a spatula, smooth it out evenly
  • Bake for 15 minutes, flip over, and then bake for an additional 5 minutes
  • Top with the cheese and broil for 2 minutes or until the cheese is melted and bubbly
  • Sprinkle with the fresh torn basil


Calories: 269kcalCarbohydrates: 23gProtein: 13gFat: 13gSaturated Fat: 6gCholesterol: 24mgSodium: 594mgPotassium: 353mgFiber: 2gVitamin A: 260IUVitamin C: 1.2mgCalcium: 337mgIron: 1.9mg
Keyword quinoa crust flabread
Tried this recipe?Let us know how it was!

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  1. Tried this several times…….however mine always cracks up. Also I find that I can’t flip it over in order to bake it both sides. What am I doing wrong?

    1. Hmmm … I can’t say I’ve had that issue. I would say to try baking it a little longer before flipping so it is sturdier. Maybe your oven runs cooler than mine and the flatbread could use a more cooking time? Hopefully that helps. 🙂

    1. Hey Bari! In a 9×13 pan it’s crispy, yet still bready in the middle. If you used a smaller pan it would definitely be breadier.

  2. Quinoa crust? What a great idea! I’m not a huge fan of cauliflower crust to be honest, but this sounds a little more up my alley, I’ll have to try it out 🙂

  3. Ahhhh this is why I LOVE your blog! Just when I need something new in my life, BAM Sharon adds it! I have to say, I’ve never tried cauliflower crust because it seems so time consuming lol but this, I can do! And will do! 🙂

    1. Thanks Karen! So nice, I’m blushing. 🙂 This recipe is indeed easy and I know you’ll love it. I’m looking forward to making a BBQ chicken version!

  4. I love this! This flat great looks AMAZING! I need to try ASAP. I’ve seen quinoa flour before so I figured you could use it to make bread stuff, but have yet to give it a try. Pinning!

    1. We really loved this. I’m looking forward to trying out a bunch of different varieties. 🙂 I hope you love it, too!

  5. Love this really cool technique with the quinoa! So simple and looks insanely delicious! You’ve done it again, my friend! 😀

  6. … Hi Sharon … looks AAAMMMAZING … very soon you will get a report … thanks a ton … God Bless you Sharon …

  7. Haha I am too lazy for cauliflower crust too. 🙂 This looks like a great alternative, I will have to try it soon!

    1. You won’t be disappointed June. Super easy, delicious and so adaptable as far as the toppings. Have a great week! 🙂

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