Add the quinoa and other ingredients into a blender and blend until smoothe. The little NutriBullet type blenders work well for this. I use my Vitamix, taking care to blend slowly at first.
Line an 8 inch square pan with parchment paper and pour in the quinoa batter.
Bake in the pan at 450F for 20 to 25 minutes (depending on the thickness), then remove the flatbread from the pan and bake on a sheet for 10 – 15 more minutes until desired ‘crispness is achieved’.
When cool, add the toppings, slice and enjoy!
Recipe Notes
If you do not have time to make the quinoa bread, simply use romaine leaves! Romaine leaves are a staple in our home. I use them in place of bread, tortillas and bagels for a gluten-free alternative.