QUINOA CRUST FOR PIZZA OR CHEESY GARLIC BREAD Gluten Free

½ tsp. Dried oregano leaves
½ tsp. Dried basil leaves
½ tsp baking powder
1/2 cup quinoa
three tsp. Olive oil divided
1 cup water
2 big eggs
1 ½ tsp. Garlic salt
¼ cup shredded Italian-combo cheese pizza-combo or mozzarella might be appropriate too
Optional - For cheesy garlic bread: half cup shredded Italian-blend cheese and pizza sauce for dipping
Optional - For pizza: 1/three cup pizza sauce ½ cup shredded Italian-blend cheese, and your favourite pizza toppings

Instructions

Place the uncooked quinoa right into a best mesh strainer and run underneath cool water for about a minute till water runs clear. Shake off as a good deal excess liquid as feasible. Add the rinsed quinoa and 2 tsp. Olive oil to a medium sauce pot. Turn the warmth to medium excessive and stir occasionally for six-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast.
Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for approximately 15 mins, stirring every now and then. Remove the lid and turn the warmth to low. Cook five extra minutes, stirring every now and then (evaporating excess moisture). Transfer the cooked quinoa to a big bowl and allow it cool for at the least 10 minutes.
Preheat oven to 425 levels F. Line a baking sheet with parchment paper and spray with cooking spray.
In a small bowl, add the eggs, 1 tsp. Olive oil, garlic salt, oregano, basil, and baking powder. Whisk till well mixed.
Add the cheese to the quinoa. Stir to combine. Add the egg combination to the quinoa. Stir until nicely mixed.
Spread the quinoa dough right into a ¼ inch, even layer at the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-20 minutes, edges ought to begin to brown.
Top with the pizza, or garlic bread, toppings and go back to the oven for 5 mins.
Let the pizza, or garlic bread, cool for five minutes earlier than reducing.