Vegan Richa

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

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

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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!
 
 
 
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 mins
Cook Time5 mins
resting time2 hrs 45 mins
Total Time25 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.
 
The 4th picture below is the wheat Tomato Sprouted Quinoa non gf flatbread.
 


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  13. 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

  18. 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

  21. 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

  23. 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
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