This GF flatbread/ pizza crust recipe is a weekend staple of our household. We have been topping it with pesto, kale, artichokes and feta. If you are avoiding dairy you can easily top with any delicious veggies that you like!
Cooked Quinoa (1 cup dry) - cooked and cooled.
I have been cooking my quinoa and everything else in bone broth these days.
1/4 teaspoon of arrowroot powder
pinch of cream of tartar
1/2 teaspoon of the following fresh rosemary, oregano, garlic powder, kelp or dulse granules, sea salt.
1 teaspoon olive oil
1/4 cup of cheese (totally optional)
Pre-heat oven to 425. Mix the herbs, arrowroot, cream of tartar and pepper into the cooled quinoa. Make a well in the quinoa and beat the eggs + olive oil with a fork. Then mix well.
Cover a small cookie sheet with parchment paper. Spread mixture into the cookie sheet making sure to even out the thickness. Place in the oven for 25-35 minutes. Be sure to check often. (I must mention my oven doesn't hold or maintain heat well so be sure to check your crust it might take more or less time!) The crust should brown a bit on top and around the edges, but more importantly when you lift a corner away from the parchment paper it should hold together.
Once the crust is ready, pull it from the oven and top as you like! Then put it back in the oven until cheese is melted and kale is wilted. I like to bake mine for about 10 minutes and then put it under the broiler for a few to brown the cheese. Enjoy!