Gluten-Free Pesto Flatbread
Directions
- 1Soak the quinoa in hot water for 15 minutes.
- 2Blend the soaked quinoa with additional water and a pinch of salt.
- 3Spread the mixture onto a baking tray.
- 4Top the mixture with cherry tomatoes, mozzarella cheese, and pesto.
- 5Bake the flatbread for approximately 20-25 minutes at 175°C / 350°F until slightly golden brown.
- 6Garnish with arugula and pine nuts.
Ingredients
- 1 cup quinoa
- 1 cup hot water
- 0.25 cup water
- salt
- cherry tomatoes
- 125 g mozzarella cheese
- 1.5 tbsps homemade pesto
- 10 g pine nuts
- arugula
Equipment
jarfood processorbaking trayoven
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