Quinoa Flatbread

1

Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Grease the parchment paper with some olive oil too.

2

Rinse quinoa and add to a blender.

3

Add in the water (not the same water you soaked your quinoa in) and start to blend on low.

4

Add in 2 tablespoons olive oil, baking powder, 1 tablespoon oregano, garlic powder, sea salt, paprika and blend on low-medium power.

5

The batter should resemble a pancake mix that is easy to pour.

6

Add in 1 tablespoon of oregano and mix in with a spoon.

7

Pour the mix out in one spot on the parchment paper and then use the back of a spoon or spatula to spread it out evenly. You want to make it thin to make it the crispiest. You can shape it any way you like. This recipe was made into an oval shape.

8

Bake for 11-13 minutes and then take it out and flip it over. Bake for another 11-13 minutes. It will look golden brown and should be crispy.

9

When it is done, smash garlic cloves and rub them all over the flatbread. Then, pour 1 teaspoon of olive oil on top and spread it all around with a sauce brush or use your hand.

10

Sprinkle rosemary and flaky salt all over.

11

Cut into pieces and serve.

12

Serve with salad, pasta or eat by itself!

13

Notes: You can turn this into a pizza crust. After you flip the crust and put it back in the oven, prep your toppings. Take it out of the oven and add the sauce and toppings and then put back in the oven for 5-10 minutes, or until your toppings are cooked. Do this instead of the olive oil, rosemary and salt part.