Gluten-Free Red Quinoa & Cauliflower Flatbread

Gluten-Free Red Quinoa & Cauliflower Flatbread

InHarvest Products Used


Yield: 16 servings

  • 2 c.     water or vegetable stock
  • 8 oz.     InHarvest Red Quinoa
  • 11 c.    cauliflower florets
  • 4    large eggs, beaten
  • 2 c.    shredded Monterey Jack cheese
  • 1½ t.    kosher salt
  • 1 t.    freshly ground black pepper


  1. In a pot, bring the water or stock to a boil. Cook InHarvest Red Quinoa according to package directions.
  2. Drain the pot and lay the cooked quinoa out in a thin layer on a sheet pan to cool.
  3. Using a food processor, chop the cauliflower until it resembles rice. (Do not over-process.)
  4. Spread the cauliflower out evenly onto a parchment-lined half-sheet pan. (Use 2 pans if needed.)
  5. Bake at 375°F for 45 minutes, stirring occasionally to release steam and encourage even browning. Remove from the oven and let cool.
  6. In a large bowl, mix well the cooked quinoa and cauliflower, beaten egg, cheese, salt and pepper.
  7. Divide the mixture evenly between 2 half-sheet pans lined with parchment. Into each, press the quinoa/cauliflower mixture in a ¼” layer. Bake at 375°F for 20 minutes.
  8. Cut the flatbread in each pan into 8 evenly sized rectangles. Add desired toppings and serve hot or let flatbreads cool and reheat to order.

Nutrition Facts
Per serving: 142 cal., 8 g pro., 14 g carb., 3 g fiber, 6 g fat (3 g sat. fat), 65 mg chol., 292 mg sod., 3 g sugar

Recipe Tips
Try these topping suggestions:

  • Roasted asparagus, shaved Manchego, Serrano ham, sherry-vinaigrette drizzle. (Add 2 t. paprika to the quinoa/cauliflower mixture before baking.)
  • Grilled vegetables of choice with a drizzle of herbed goat cheese and plain yogurt blended to a desired consistency. (Add 1 t. chopped rosemary to the quinoa/cauliflower mixture before baking.)
  • Salad of arugula and sautéed mushrooms dressed with lemon vinaigrette, with shaved Pecorino. (Add 1½ t. ground toasted fennel seed to the quinoa/cauliflower mixture before baking.)
  • Salsa verde, toasted pumpkin seeds, roasted squash and Cotija cheese. (Add 2 t. ground toasted cumin seed to the quinoa/cauliflower mixture before baking.)
  • For a classic Caprese pizza, top with fresh mozzarella, sliced tomatoes, basil leaves and olive oil.