Who knew that you could turn quinoa into flatbread/pizza crust? I was so excited when I discovered this! Before then I had been using a gluten free mix to make my crust. Honestly that was much messier and left me looking like a real baker with sticky white (well, yellow) hands.
Making crust from quinoa is quick, but just requires that you plan ahead (you have to soak the quinoa). You can use this recipe to make your favorite pizza or indulge in my flatbread.
- 1 cup quinoa
- 1 ¼ teaspoons gluten free baking powder
- ¼ cup chopped onions or shallots
- 2 large garlic cloves
- ¼ cup + 2 teaspoons of filtered water
- 1 cup of hummus
- 1 cup of chopped spinach
- One medium (thinly sliced) cucumber
- ¼ cup each of yellow, orange and yellow peppers (diced)
Soak the quinoa overnight (or for at least 6 hours). After the quinoa has been soaked, rinse well (until the water runs clear) and preheat your oven to 400 F/205 C.
Add the soaked, rinsed quinoa to a food processor or high-speed blender and add baking powder, onions, garlic and water. Blend until you can no longer see the grains of quinoa and the mixture turns white (instead of the slightly yellowish color quinoa has). This may take a few minutes. Use a brush to put oil on parchment paper and spread the batter on the parchment paper with a spatula. Bake for 10 minutes. Take the flatbread out of the oven and carefully flip it over onto another piece of oiled parchment paper and bake it on the other side for 5 minutes. (I use two baking dishes, so I turn the flatbread onto a new baking sheet with oiled parchment paper.) Once it cools, turn the flatbread to the original side. Spread a thick layer of hummus on your flatbread and top with spinach, cucumbers and peppers. Also, feel free to add or substitute other toppings. Enjoy!
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