This vegan flatbread makes the best pizza! It's made with quinoa, so it's naturally gluten-free. No kneading is required and it's ready to eat in just 40 minutes!
Add 1 cup of uncooked quinoa, ½ tsp Italian seasonings, 1 cup of water, 1 garlic clove, and ½ tsp of salt to a blender cup. Blend the mixture until the batter is smooth.
Line a large baking tray with parchment paper and lightly spray it with olive oil so the dough won't stick.
Pour the batter onto the tray. Use a small silicone spatula to smooth it out evenly into a large oval shape. Try not to spread the flatbread too thin, or it will get very crispy on the edges. Try to make it about ¼ inch thick. Sprinkle a pinch of Italian seasonings over the top.
Bake the flatbread for 15 minutes and then remove the tray from the oven. Use a large spatula to slide underneath it and carefully flip it.
Bake the flatbread for 5 minutes and then remove it from the oven again. Add tomato sauce, vegan cheese, and your favorite toppings. Bake the pizza for 10 more minutes or until the edges are lightly brown and crispy.
Remove the pizza from the oven and let it cool for 1-2 minutes. Use a large pizza cutter to slice it into 6-8 slices.
Notes
Store the leftovers in an airtight container in the fridge for 2-3 days.