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    Home » gluten free » Gluten Free Baking

    Quinoa Oat Flat bread Mini Pizza with Spinach hummus, Roasted Beets and Red bell pepper. vegan glutenfree, gumfree

    Published: Jan 31, 2012 · Modified: Aug 22, 2018 by Richa 35 Comments

    Jump to Recipe   Print Recipe

    This flat bread mini pizza recipe is perfect as a snack or appetiser

    Jump to Recipe


    So I was thinking of making a long post with gf buns, but then I made these individual pizzas the other day and thought that these could make a great superbowl snack!
    The flat bread is glutenfree and has cooked quinoa, oats and potato starch, no gum, soy or corn. It is a slightly dense bread. Add 2-3 Tablespoons more potato starch to make the dough lighter. The oats can be substituted with half sorghum half starch. I like my breads light and airy, but for gf breads to be really airy, you need a lot more starch and of course it needs to be steamed to really get them air bubbles!
    For a with gluten, wheat flour version of the flat bread see Tomato Sprouted Quinoa Flat bread here.
     
    The cooking method used for this flat bread, is stove top with some steam. This stove top method can be used to make the Glutenfree Naan bread I posted earlier. I made some gf Naan on stove top, kept the Naan bread thinner and it comes out soft and airy! not as super airy as the steamed one, but good enough.
     
    This is a protein filled snack with the Quinoa and hummus and some grilled veggies. Sure to keep you full for the game. You can serve the flat bread sliced up like pita with hummus as well. I stored one in the refrigerator overnight, and put it in the microwave to lightly warm it..and it was soft again.
    For more Snack ideas like Beet Chickpea burger, Apple Fries, tempeh kebab bites,, check out the Savory Snacks Album on my facebook page here. Pictures with recipe links!
     
     
     

    Recipe Card

    A flat bread mini pizza on a marble work surface
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    Tomato Quinoa flat bread

    A delicious flat bread that is vegan and GF
    Prep Time20 minutes mins
    Cook Time5 minutes mins
    resting time2 hours hrs 45 minutes mins
    Total Time25 minutes mins
    Course: Bread
    Cuisine: American
    Keyword: flat bread, homemade bread
    Servings: 4 5" breads
    Calories: 152kcal
    Author: Vegan Richa

    Ingredients

    • 1/4 cup (42.5 g) quinoa uncooked
    • 1/2 cup (125 ml) water to cook quinoa
    • 1/2 (0.5) medium tomato chopped
    • 1/2 teaspoon (0.5 teaspoon) vinegar
    • 1 teaspoon flaxmeal
    • 1 Tablespoons organic canola oil
    • 1/3 cup (27 g) rolled gf Oats ground fine
    • 1/4 cup (40 g) potato starch add 3 Tbspns more for a lighter bread
    • 1/2 teaspoon (0.5 teaspoon) baking powder
    • 3 tbsp water
    • 1 teaspoon active yeast
    • 1 teaspoon raw sugar
    • 2/3 teaspoon (0.67 teaspoon) salt
    • 1/4 teaspoon (0.25 teaspoon) cumin powder and dried basil flakes
    • 1/4 teaspoon (0.25 teaspoon) garlic powder
    • 1/4 teaspoon (0.25 teaspoon) chili flakes or powder or cayenne or omit

    Instructions

    • Cook the 1/4 cup Quinoa in 1/2 cup water,in a covered container till done. Let cool to a warm state.
    • In a bowl, add a Tablespoon of warm water, yeast and sugar. Mix and let sit until frothy,
    • In another bowl, whisk all the dry ingredients(oats, starch, salt, spices, baking powder) till well combined. Add this to the yeast mixture. dont mix yet.
    • In a blender, blend the cooked quinoa, oil, flaxmeal, vinegar and the Tomato and 2 Tablespoons water, just enough so the tomato is well blended.
    • Add this mix to the yeast and flours and and mix well for a minute to get a stiff batter.
    • Spritz the top liberally with water and Let this mix sit in a warm place, covered, for 1-2 hours.
    • The batter will be more doughy since the Oats will absorb some moisture. Oil hands and knead to get it all together. The mix will now be doughy and handle-able. If too dry, spray some water.
    • Make 4 balls and pat each of them to desired thickness on parchment. Keep them thin 1/8 inch.
    • Spray water on top and cover with a damp towel and let sit in a warm place for 40-45 minutes.
    • Heat up a pan or girdle which has a well fitting lid, on high heat until hot.
    • Reduce heat to medium-high. Take one of the flat breads. Peel the parchment away from the bread and not the bread from the parchment.(flip the parchment on your hand and peel it slowly off the bread, while the bread is resting on your hand)
    • Place the bottom of the bread(which you just peeled from the parchment, the more moist side) on the heated pan.
    • Quickly spray the top of the bread and the surrounding with water and close the lid.
    • Cook for a minute to minute and a half. Open lid, and flip the bread. make a small trial bread to figure out cooking time since each pan and heating method(gas, electric stove etc acts differently).
    • Cover and cook the other side for a minute. Take off pan and continue with the rest of the breads. I cook only one at a time in the pan, because once the top has been sprayed, you want to close the lid soon to trap a little steam. Let bread rest for 2-4 minutes.
    • These breads dont go dry or go stale in the refrigerator for 2 days. You can make these ahead of time or right before serving. Top off the cooked side with the hummus, beet and grilled Red bell pepper while the other side is cooking. Close the lid for a minute and everything will get heated up to serve.

    Notes

    Nutritional values are based on one flat bread

    Nutrition

    Nutrition Facts
    Tomato Quinoa flat bread
    Amount Per Serving
    Calories 152 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Sodium 86mg4%
    Potassium 299mg9%
    Carbohydrates 23g8%
    Fiber 3g13%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 165IU3%
    Vitamin C 2.5mg3%
    Calcium 37mg4%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
     
     
     
    Spinach Hummus:
    In a pan, add 1 teaspoon of oil, 2 garlic cloves, 1/4 teaspoon cumin powder, 1 teaspoon tahini or sesame seeds, 1 dry red chili. Cook on medium heat for half a minute. Add 1/2 cup cooked or canned chickpeas, 1/2 teaspoon salt or taste. Cook on medium heat for 2 minutes, stirring occasionally. Add 1/2 cup packed chopped spinach and mix well. Cook for a minute or so, until most of the spinach just about starts to wilt.
    Cool to warm and puree with a little water into desired consistency.
     
    Roasted Beet:
    Take the whole beet and wrap it nicely in a foil. Place wrapped beet on a tray and bake it at 365 degrees F for 35-45 minutes depending on the size of the beet.
    Take out of the oven, let cool. Peel, chop, use or refrigerate for 3-4 days.
     
    Phew, one down, 2 more snack posts to go! What are your plans for the weekend.
    This mini pizza filled with love is headed to Slightly Indulgent Tuesdays, Hearth and soul blog hop, Allergy Free Wednesdays, Ricki’s wellness weekend , and GFE’s Virtual Support group April
     
    The 4th picture below is the wheat Tomato Sprouted Quinoa non gf flatbread.
     

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    « Red Beet, Pear, Minneola orange and Apple Smoothie. vegan, glutenfree
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    1. abe

      August 02, 2016 at 10:06 am

      Can I use regular oat flour instead of grinding.

      Thanks

      Reply
      • Richa

        August 02, 2016 at 12:26 pm

        sure.

        Reply
    2. Abby@ The Frosted Vegan

      April 16, 2013 at 2:26 am

      Quinoa in a flatbread? Genius! Love that this would be awesome as a pizza crust!

      Reply
    3. Marlies Hager

      April 16, 2013 at 1:31 am

      Yum! Do you think I could substitute the potato starch with anything?

      Reply
      • Richa

        April 16, 2013 at 1:40 am

        you can sub half tapioca and half arrowroot/cornstarch.

        Reply
    4. Antje

      June 28, 2012 at 8:59 pm

      Oh, I absolutely adore these pictures. Must make this very soon! 🙂

      Reply
    5. Anonymous

      June 09, 2012 at 8:00 pm

      Hi, this looks great, but can I replace potato starch with tapioca starch?

      Reply
      • Richa

        June 09, 2012 at 8:36 pm

        Yes, you can use any starch. do let me know how it turns out.

        Reply
    6. Laura (Blogging Over Thyme)

      February 07, 2012 at 3:29 am

      So intrigued by this! It looks great.

      Reply
    7. Alea Milham

      February 05, 2012 at 10:58 pm

      What an interesting combination! I love quinoa and have been meaning to try it in a pizza crust. I never would have thought to add beets to a pizza, but I love the color that it adds. Thanks for sharing this with the hearth and soul hop.

      Reply
    8. SEO Harvester

      February 05, 2012 at 10:06 am


      Pizza Equipment

      I need Pizza Equipment for Apple Pizza. any one can help me?

      Reply
    9. JavelinWarrior

      February 03, 2012 at 2:45 pm

      I’m fascinated by the combination of ingredients – and these pizzas are stunning! I have featured your post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration…

      Reply
    10. Deeps @ Naughty Curry

      February 03, 2012 at 6:46 am

      im in awe of every aspect of this dish.. the spinach puree (unheard of!), the tomato quinoa flatbread (love that red) & the roasted beets… sounds yum!

      Reply
    11. janet @ the taste space

      February 03, 2012 at 3:05 am

      Wow – that’s one killer combination you have here! 🙂

      Reply
    12. Amber

      February 02, 2012 at 5:06 pm

      Thank you for stopping by and sharing on Allergy Free Wednesdays! Check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

      Best,
      –AFW Hostesses

      Reply
    13. Genevieve

      February 01, 2012 at 10:49 pm

      Great idea for a healthy pizza! Hummus and beets are two of my favourite pizza toppings!

      Reply
    14. Sunday Morning Banana Pancakes

      February 01, 2012 at 3:44 pm

      I must try the spinach hummus! The colors of your pizza are so vibrant; exactly what I need in the middle of winter!

      Reply
      • Richa

        February 01, 2012 at 7:48 pm

        Thank you Heather! i have to make your black beautiful bread soon!

        Reply
    15. Kiran @ KiranTarun.com

      February 01, 2012 at 4:55 am

      Wow! What a fantastic creation using oats and quinoa — lovely and drool-worthy, Richa 🙂

      Reply
    16. Kiran @ KiranTarun.com

      February 01, 2012 at 4:55 am

      Wow! What a fantastic creation using oats and quinoa — lovely and drool-worthy, Richa 🙂

      Reply
      • Richa

        February 01, 2012 at 7:47 pm

        Thanks Kiran!

        Reply
    17. Cara

      February 01, 2012 at 3:39 am

      Look at that spongy center! Good grief, I must make these Richa. I love the idea of using the bread as a pizza base too. I’ve said it once, I’ll say it again: GENIUS!

      Reply
      • Richa

        February 01, 2012 at 7:47 pm

        Thank you Cara! Let me know when u do.. i am still waiting for you to try the Naan and give me some feedback!:D

        Reply
    18. Richa

      January 31, 2012 at 10:51 pm

      Thank you Kankana! I couldnt figure out if the colors were working together.. but its a hearty nutritious pizza!

      Reply
    19. Richa

      January 31, 2012 at 10:50 pm

      Thank you Ameena and Balvinder! Quinoa is a one nutritious and versatile grain.

      thank you Alpana.

      thanks Junia.. yep all whole grains and low fat!

      Reply
    20. Richa

      January 31, 2012 at 10:49 pm

      Thanks Shannon, Kalyani and Aarthi!

      Thanks Caitlin!. let me know if you make them!

      Reply
    21. kankana

      January 31, 2012 at 7:53 pm

      That is one healthy dish my friend and it looks so colorful.

      Reply
    22. Junia

      January 31, 2012 at 6:48 pm

      whooohoo for quinoa flatbread. love how you made this GF. 🙂 this is nice and hearty, definitely good pizza dough!

      Reply
    23. Alpana

      January 31, 2012 at 4:58 pm

      OOOOOOOO so tempting…….Can I have a slice please……..

      Reply
    24. Balvinder Ubi

      January 31, 2012 at 4:40 pm

      Richa, I must have this. I love the crusty flat bread.

      Reply
    25. Ameena

      January 31, 2012 at 4:17 pm

      My gosh, this looks absolutely divine! And how unique…love the fact this is gluten-free.

      Thanks for sharing!

      Reply
    26. Aarthi

      January 31, 2012 at 3:22 pm

      This is my favorite..YUMMY

      Aarthi
      https://yummytummy-aarthi.blogspot.com/

      Reply
    27. Caitlin

      January 31, 2012 at 3:04 pm

      i love these mini pizzas! i must make them. you are amazing 😉

      Reply
    28. Kalyani's Platter

      January 31, 2012 at 12:40 pm

      wow i loved the pizza … like to grab a piece …..

      Reply
    29. Shannon

      January 31, 2012 at 12:05 pm

      I wish I had this in my lunchbox today, but my salad and tortilla soup will have to do.

      Reply

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