Sprouted Quinoa Flatbread (or Pizza Crust)

Yield: Makes one 8-inch x 10-inch piece, or 2 smaller pieces

Your rating: None (18 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This flatbread is best made thin. It is oh-so-easy, delicious and incredibly healthful, and even freezes well! The sea veggie is not a must in the recipe but it's a great way to get life-supporting minerals and adds an enjoyable, subtle flavor.

Ingredients

Preparation

Soak quinoa and sea vegetable overnight in 4 cups filtered water in a large jar or bowl (cover with sprout lid or paper towel). The next day, rinse the grain at least once but twice is recommended.

Preheat the oven to 400º F. Put rinsed quinoa and sea vegetable in a food processor. Add olive oil, salt, pepper, optional herbs, garlic and xanthan gum. Blend until rather creamy. The batter will be pretty thick.

Tear off a piece of parchment paper and place it on a baking sheet. Using your hands or spatula, spread batter over the parchment paper. It's easier to make a rectangular shape but two rounds or whatever shape you like is fine. Make it nice and thin but without holes. Place in oven on baking sheet for 5 minutes. Then slide it off the baking sheet and onto the oven rack for an additional 8 minutes or until crispy.

Dress it up with a pesto or tomato sauce, and toppings of your choice and put back into the 400º F oven for 5 to 8 minutes.

Recipe by Tiffany's Healing Foods LLC

Source: Copyright 2008 Tiffany's Healing Foods LLC

Learn more about our recipes. View guidelines »

More about: quinoa, sea vegetables, whole grains

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