- 1 cup quinoa
- 2-inch strip of kombu or wakame (sea vegetable)
- 1/8 cup unrefined olive oil
- 1/2 to 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 to 2 teaspoons of your favorite herb (optional)
- 2 cloves raw garlic
- 1/8 teaspoon xanthan gum
Soak quinoa and sea vegetable overnight in 4 cups filtered water in a large jar or bowl (cover with sprout lid or paper towel). The next day, rinse the grain at least once but twice is recommended.
Preheat the oven to 400º F. Put rinsed quinoa and sea vegetable in a food processor. Add olive oil, salt, pepper, optional herbs, garlic and xanthan gum. Blend until rather creamy. The batter will be pretty thick.
Tear off a piece of parchment paper and place it on a baking sheet. Using your hands or spatula, spread batter over the parchment paper. It’s easier to make a rectangular shape but two rounds or whatever shape you like is fine. Make it nice and thin but without holes. Place in oven on baking sheet for 5 minutes. Then slide it off the baking sheet and onto the oven rack for an additional 8 minutes or until crispy.
Dress it up with a pesto or tomato sauce, and toppings of your choice and put back into the 400º F oven for 5 to 8 minutes.