Quinoa Crust Flatbread

If you're looking for a gluten-free crust that doesn't taste like cardboard and requires minimal hands-on prep work, this is the recipe for you. This delicious quinoa crust flatbread is the perfect thickness and texture, and can be easily customized with your favorite toppings.

Course Appetizer, Dinner, Snack

Cuisine American

Prep Time 10

Cook Time 25

Soaking time 4

Total Time 35

Servings

Calories 119kcal

Author Sharon Rhodes

Ingredients

FOR THE CRUST

¾ cup quinoa
¼ cup water
½ tsp sea salt
1 tsp baking powder
1 clove garlic

TOPPING IDEAS

tomato sauce, cheese, fresh basil *pictured

Instructions

Rinse the quinoa thoroughly (at least 2 minutes) and then transfer it to a bowl.
Cover the rinsed quinoa with an inch of water, and cover the bowl. Place the bowl in the fridge and soak the quinoa overnight, or a minimum of 4 hours.
When you're ready to start, preheat the oven to 425°.
Drain the water from your soaked quinoa and rinse thoroughly.
Transfer the soaked and rinsed quinoa to your food processor along with the water, salt, baking powder, and garlic.
Process for about two minutes until the mixture is smooth.
Brush one teaspoon of oil on the bottom of a 9x13 baking pan and line it with parchment paper. Brush the remaining oil on top of the parchment paper
Pour the batter into the pan and use a spatula to spread it out evenly.
Bake for 15 minutes, then flip over and bake for an additional 5 minutes.
Remove from the oven and set it to broil. Add your toppings and broil for 2-4 minutes until the cheese is browned and bubbling.
Remove from the oven and cut into slices.

Video

Notes

Storage tips

Wrap the cooled flatbread in parchment, then place it in an airtight container. Store the leftovers in the fridge for up to 3 days.

To reheat the quinoa pizza crust, place the pieces into a lined baking pan. Preheat the oven to 350°F and warm them in the oven for 5-10 minutes.

Nutrition