Is this a 2 ingredient quinoa flatbread?

Technically, the core structure is just quinoa and water (plus oil/baking powder for texture). If you omit the baking powder, they will still work, but will be denser and less fluffy.

Can I use this for pizza?

Yes! This gluten free quinoa flatbread makes an excellent thin-crust pizza base. Par-bake it in the pan first, then top with sauce and cheese and broil until melted.

Why is my dough too sticky?

The dough is sticky. If it is impossible to handle even with oiled hands, your quinoa was likely too wet. Next time, drain the quinoa very well or let it steam-dry for a few extra minutes before blending.

Best Gluten Free Quinoa Flatbread: 4 Ingredients & Flexible

Name: Gluten Free Quinoa Flatbread (Flexible & High Protein)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Gluten Free
Ingredients: 150 g Raw Quinoa (rinsed well); 450 mL Water (for boiling); 1/2 tsp Salt; 2 tsp Extra Virgin Olive Oil; 1 tsp Baking Powder; 2 tsp Vegetable Oil (for greasing hands and pan)

Description

This Gluten Free Quinoa Flatbread is pliable, soft, and packed with protein. Made from whole quinoa seeds, it’s the perfect alternative to store-bought wraps that won’t break when you fold it.

Ingredients

Scale

150 g Raw Quinoa (rinsed well)

450 mL Water (for boiling)

1/2 tsp Salt

2 tsp Extra Virgin Olive Oil

1 tsp Baking Powder

2 tsp Vegetable Oil (for greasing hands and pan)

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Instructions

1. Rinse the raw quinoa thoroughly 2-3 times to remove bitterness.

2. Place quinoa in a pot with 450ml water and salt. Boil, cover, and simmer for 15 minutes over medium-low heat until water is absorbed.

3. Remove from heat and let sit covered for 8 minutes. (If there is excess water, strain it out. Quinoa should be relatively dry).

4. Transfer cooked quinoa to a food processor. Add olive oil and baking powder.

5. Blitz until it forms a cohesive, sticky, dense ball of dough.

6. Grease your hands with vegetable oil. Divide dough into 4 balls (approx 100-120g each).

7. Lightly grease a sheet of baking paper and a rolling pin. Roll one ball into a thin disc (3mm thick). Use a bowl to cut a perfect 6-inch circle if desired.

8. Heat a lightly greased skillet over medium heat.

9. Peel the flatbread off the paper and place in the hot pan. Cook 3-4 minutes until golden bubbles appear. Flip and cook 2-3 minutes more.

10. Cool slightly on a rack, then wrap in foil to keep pliable/warm.

Notes

**Leftover Quinoa:** You can use pre-cooked quinoa! Substitute the 150g raw quinoa with ~420g of cooked quinoa. Warm it slightly before blending.

**Sticky Dough:** The dough is naturally sticky and glue-like. Do not use flour to roll it; use oil on your hands and the paper.

**Storage:** Store wrapped in foil for 2-3 days. Reheat in a dry pan or toaster to restore flexibility.

Prep Time: 10
Cook Time: 30
Category: Bread
Method: Stovetop
Cuisine: Gluten Free

Nutrition

Serving Size: 1 flatbread
Calories: 169
Sugar: 0
Sodium: 417
Fat: 6.8
Saturated Fat: 0.7
Unsaturated Fat: 0.3
Trans Fat: 0
Carbohydrates: 21.7
Fiber: 2.6
Protein: 5.3
Cholesterol: 0