Gluten-Free Pesto Flatbread

35 mins
Serves 2
instagram.com

Directions

  1. 1Soak the quinoa in hot water for 15 minutes.
  2. 2Soak the quinoa in hot water for 15 minutes.
  3. 3Soak the quinoa in hot water for 15 minutes.
  4. 4Blend the soaked quinoa with additional water and a pinch of salt.
  5. 5Blend the soaked quinoa with additional water and a pinch of salt.
  6. 6Blend the soaked quinoa with additional water and a pinch of salt.
  7. 7Spread the mixture onto a baking tray.
  8. 8Spread the mixture onto a baking tray.
  9. 9Spread the mixture onto a baking tray.
  10. 10Top the mixture with cherry tomatoes, mozzarella cheese, and pesto.
  11. 11Top the mixture with cherry tomatoes, mozzarella cheese, and pesto.
  12. 12Top the mixture with cherry tomatoes, mozzarella cheese, and pesto.
  13. 13Bake the flatbread for approximately 20-25 minutes at 175°C / 350°F until slightly golden brown.
  14. 14Bake the flatbread for approximately 20-25 minutes at 175°C / 350°F until slightly golden brown.
  15. 15Bake the flatbread for approximately 20-25 minutes at 175°C / 350°F until slightly golden brown.
  16. 16Garnish with arugula and pine nuts.
  17. 17Garnish with arugula and pine nuts.
  18. 18Garnish with arugula and pine nuts.

Ingredients

  • 1 cup quinoa
  • 1 cup quinoa
  • 1 cup quinoa
  • 1 cup hot water
  • 1 cup hot water
  • 1 cup hot water
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • salt
  • salt
  • salt
  • cherry tomatoes
  • cherry tomatoes
  • cherry tomatoes
  • 125 g mozzarella cheese
  • 125 g mozzarella cheese
  • 125 g mozzarella cheese
  • 1.5 tbsps homemade pesto
  • 1.5 tbsps homemade pesto
  • 1.5 tbsps homemade pesto
  • 10 g pine nuts
  • 10 g pine nuts
  • 10 g pine nuts
  • arugula
  • arugula
  • arugula

Equipment

jarfood processorbaking trayoven