Easy Gluten Free Bread/Pizza Crust

When I first discovered that the pain and inflammation in my body was due to the foods that I ate the first thing I omitted was bread. I didn’t know anything about gluten at the time but I knew that every time I ate bread my fingers and hands became painful and my hand grip was weak. I could also feel the pain in my knee and hip joints and sometimes the pain would go into my thigh and back muscles. I loved toast and I loved Dave’s Bread. Over the years I just came to the realization that I couldn’t eat bread. It wasn’t until recently that I have been on the lookout for gluten-free bread. It’s been about 8 years that I went bread free and I miss it immensely. I found a recipe online for a pizza crust made of 2 ingredients; quinoa and water. I decided to see if I could spice it up and make a flatbread out of it for sandwiches and such.

To make the bread you use 1 part quinoa and 1 part water. I did a cup of each. Then you put it into the blender and blend it up until it becomes thick like pancake batter. While in the blender this is where I added my spices.

I love anything with garlic in it so I added some garlic powder. Garlic is so healthy for you. It combats the common cold. I don’t ever get sick and I think part of the reason is because I eat a lot of garlic. It can reduce blood pressure and hypertension and according to some studies can reduce cholesterol levels by 10%-15% . It also is a good source for antioxidants and can detoxify your body of heavy metals. Plus the flavor is amazing and pairs well on just about everything savory.

I also added in some onion because, well, onion goes great with garlic. Onions have phytochemicals and vitamin C. The chromium in onions helps to regulate blood sugar levels. Quercetin in onions aids in preventing cancer.

Image result for everything but the bagel seasoning

Once I spread the batter on my parchment paper on my baking sheet I then added Trader Joe’s Everything but the bagel sesame seasoning blend on top. I cooked the bread on 425 degree’s for 15 minutes and then flipped it over and cooked an additional 5-8 minutes just to crisp up the bottom a little.

This bread turned out so delicious! I made a second batch immediately after but instead of onion and garlic I added honey and cinnamon. On top I sprinkled walnuts and pumpkin seeds for a sweet bread I could dip in either chocolate hummus or spread a little peanut butter and jelly on.

You could leave out the spices for a pizza crust or simply add some Italian blend spices to the batter. This recipe is very versatile and I’ll be using it as one of my staples.

The Full Recipe

1 cup dry uncooked Quinoa rinsed

1 Cup Water

1 tsp garlic powder

1 tsp onion powder

1 tbs Trader Joe’s Everything but the Bagel Seasoning

Put all ingredients into the blender except for the Bagel Seasoning. Blend on high until thick like pancake batter. Spread onto a baking sheet with parchment paper. Sprinkle Bagel Seasoning on the batter. Bake 425 degrees for 15 minutes and flip and cook another 5-8 minutes.


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