A great way to use quinoa! It can be used as a crust or flatbread, made into a main dish, side dish, or appetizer! This is one that works well and can be easily changed with the herbs you have on hand or in your garden. We are starting clean-eating this week and tweaked some recipes. This can also be used as a pizza crust, topped with hummus, bruschetta, pesto, or even egg/tofu salad. It's great for any gluten-free, dairy-free, vegan, or vegetarian diet.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
16
Yield:
16 wedges
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round pans with cooking spray.

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  • Pulse quinoa in a food processor until ground into flour, 3 to 5 minutes.

  • Combine quinoa flour, water, olive oil, dill, rosemary, salt, and pepper in a bowl. Whisk, adding more water if needed, until combined. Divide dough evenly between the prepared cake pans.

  • Bake in the preheated oven until tops are golden, about 20 minutes. Cut into wedges.

Cook's Note:

Vegetable stock can be substituted for the water if desired.

Nutrition Facts

89 calories; protein 2.3g 5% DV; carbohydrates 10.3g 3% DV; fat 4.4g 7% DV; cholesterol 0mg; sodium 74.8mg 3% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/10/2018
Very good I was delighted with the texture and taste. I will be making this again. However the water ratio was too much I added about 3 TBLS of gluten free flour to it as it was too liquidity. I used 2 Corning Ware pie plates when I baked them this worked well. Topped the bread with hummus spinach tomatoes crumbled bacon and sprinkled Cilantro as the final step. YUMMY! Read More
(3)
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