I like to cook a big batch of either brown rice or quinoa at the beginning of each week. Then I have it ready to use in the fridge for stir-fry's soups, salads or whatever. Well, how about some cooked quinoa in your pizza crust, or flat bread? Why not, right?! Quinoa adds protein and fiber, not to mention a perfectly nutty taste. If you haven't tried quinoa yet, then I suggest you get your cute butt to the grocery store and find it and buy it. Yes, it may not be well known by your grocer, but ask and see if they have it. If they do not, then you can definitely buy it in bulk online. I actually buy mine as a large 3 pound bag at our local Costco store... so it can be found in large chain stores, and for a decent price I must say. It is a great grain (actually a seed) that is cooked just like rice, but tastes much different and adds a little more variety and spunk to your life.
I did not end up getting any cooked flatbread pictures, so the two above are of the crust before it was cooked. It is almost like a thick cake batter, but bakes well to be stiff and moist as well. I used it as a perfect pizza crust for dinner, but it can be used as a flatbread for any dinner of soup or salad as well. I made a pizza with this recipe and add some of my favorite toppings...fresh spinach, fresh basil, craisins, pinenuts and dairy-free, vegan Daiya "cheese".
Quinoa Cornbread Pizza Crust/Flatbread Recipe
1 1/2 cup cooked quinoa
2 cups organic cornmeal (millet flour would be the substitute for corn-allergy)
1 1/2 cup of tapioca flour
1/3 cup of flaxmeal (ground flax seeds)
1 TB. of baking powder
1 ts. sea salt
1 TB of Italian seasoning herbs, or 1ts. of each marjoram, basil, and oregano
1 ts. of dried garlic powder
1 TB of maple syrup or honey
1 1/2 cup of pure water
2 TB of olive oil
1/4 cup of coconut milk beverage (or other non-dairy milk), with 2 ts. of apple cider vinegar mixed separately before adding to the rest of the mix. This allows the milk to become a buttermilk like substance.
Mix all of the dry ingredients together first, also with the pre-cooked quinoa. Mix the non-dairy milk with the apple cider vinegar, and let sit for 5 minutes. Then add the wet ingredients and the *buttermilk mixture* to the dry ingredients. Mix well. This will be like a thick cake batter. Then spread out about 1 inch thick on a 11x14 pan that has either been oiled, or has parchment paper on it. I suggest the parchment paper for best results and no sticking.
Bake at 450 degrees for about 20 minutes. If you want it softer, then do 15 minutes, if you want it crispier, then go with 25 minutes. Then pull from oven and let cool for a few minutes and then add your pizza sauce, toppings and choice of cheese. If you can eat dairy, I would suggest getting an organic mozzarella, or goat cheese, and if you are dairy intolerant, then I suggest a soy free version of Daiya Cheese that I like very much on special occasions. It melts and doesn't taste too awful! :)
Then after you add the toppings to your crust, bake for an additional 10-15 minutes until your cheese melts and it ready for eating. This pizza will serve 4-6 people.
If you just want to make this recipe as the flat bread, then I would suggest baking on a 11x14 pan as well, but maybe keep the batter a bit thicker/smaller in size when you spread out, and sprinkle some seeds, or herbs on top to add some flavor and spzaaz. You can bake it the same time around 20 minutes unless you want it softer or crispier like above.
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Much love to you today!