Recipe – Quinoa Flatbread

Prep Time

5 minutes (plus overnight soaking time)

Cooking Time

25 Minutes


1 large or 2 small flatbreads

Prep Notes

The night before preparing the bread, measure out your uncooked quinoa, place in a glass bowl or large jar, add water (at least twice as much as the quinoa,) cover & let soak overnight. (The overnight soaking is a mandatory step. When it soaks, it will blend up to a smooth batter, which is what you want…)
The next day the soaked quinoa should have absorbed most of the water. If not, drain it then rinse & drain it again & set aside.
(If you decide that you’d like to save the soaked, rinsed and drained quinoa for one more day, that’s ok, just make sure you cover and refrigerate it. I wouldn’t hold it for more than 1 extra day.)


  • 3/4 cup Quinoa, uncooked & soaked overnight
    (measured before soaking)
  • 1/4 cup Water
  • 1 teaspoon Baking Powder
  • 1/2 – 1 teaspoon Sea Salt
  • Olive oil
    optional additions
  • 1 Garlic clove
  • Rosemary, Oregano, other spices (1-2 teaspoons)


  1. Preheat the oven to 425°F.
  2. Line a cookie sheet with parchment paper, drizzle some olive oil on parchment, set aside.
  3. In a blender, combine soaked quinoa, water, baking powder & salt. (Peeled, whole garlic and/or any other spices can be put in now too.)
  4. Blend until a smooth batter is formed. (This is important – you want it to be smooth, smooth, smooth.)
  5. Pour batter onto your oiled parchment paper. Using your hands or a spatula, spread and shape your batter until about 1/2″ thick.
  6. Bake for 15 minutes. Carefully flip the crust over and bake for 10 more minutes. (If you want to put pizza toppings, this would be the time, before you bake it for the additional 10 minutes.)


If you’re not going to eat it right away and you want to use it for pizza, I would only bake it for about 5 additional minutes before storing it and then put your toppings on when you plan to eat it.)

You can eat this right away or store the cooked crust in an air-tight container in the refrigerator for up to 1 week.
Once it cools, it becomes less crispy and more chewy.
You can re-heat in a 375 F oven until the crust (and toppings if you’re putting them) are warmed and crispy.

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