Gluten-Free Pesto Flatbread

35 mins
Serves 2
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Directions

  1. 1Soak quinoa for 15 minutes in hot water.
  2. 2Soak quinoa for 15 minutes in hot water.
  3. 3Soak quinoa for 15 minutes in hot water.
  4. 4Blend quinoa with water and salt.
  5. 5Blend quinoa with water and salt.
  6. 6Blend quinoa with water and 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 with tomatoes, mozzarella cheese, and pesto.
  11. 11Top with tomatoes, mozzarella cheese, and pesto.
  12. 12Top with tomatoes, mozzarella cheese, and pesto.
  13. 13Bake the whole thing for about 20 minutes in the oven.
  14. 14Bake the whole thing for about 20 minutes in the oven.
  15. 15Bake the whole thing for about 20 minutes in the oven.
  16. 16Garnish with arugula and pine nuts.
  17. 17Garnish with arugula and pine nuts.
  18. 18Garnish with arugula and pine nuts.

Ingredients

  • 200 g quinoa
  • 200 g quinoa
  • 200 g 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

Tips

  • Soak the quinoa for 15 minutes in hot water before blending.
  • Bake the flatbread for approximately 20-25 minutes until slightly golden brown at 175 C / 350 F.