Cracker Crust Pizza Flatbread

The name for this one? Yup... it's right on. This... bread-like deliciousness you are feasting your eyes on was made with crackers and a little quinoa flour.

Care to know more?

The idea came to me when I was halfway through my "adult" lunchable [don't worry, you'll hear about this soon ;-)] - you see, sometimes when I'm packing my lunch in the morning I'm even more indecisive than usual, which sometimes prompts me to bring more than one option in my lunch. Then when lunchtime rolls around I take a bite of my options and see which one is most satisfying for the time being. Not a horrible idea right?

Anyway, I had brought Crunchmaster 7 Ancient Grain Cracked Pepper & Herb crackers along with a few rice cakes. I don't eat dairy very often so knowing these crackers contain whey and milk I wasn't sure how many I should eat. So, after eating half of the amount I brought (oops..) the light bulb went off! What if I used the rest of these in my homemade pizza crust tonight?! Yup. That thought was enough to switch me over to the rice cakes and finish my lunch[able].

I got home from work and got started right away - its Friday Night Pizza Night after all! Into the mini food processor it all went... and a miracle pizza crust flatbread was born...

Cracker Crust Pizza Flatbread
6-8 crackers (any gluten free crackers will work but these already have great flavor for the crust!)
~ 1/4 cup quinoa flour
1/4 tsp baking powder
a pinch of salt

1 tbsp olive oil
1/4 tsp apple cider vinegar
~ 3 tbsp water (as more as needed)

Preheat oven to 450 degrees. Combine dry ingredients in mini food processor. Transfer to small bowl. Add wet ingredients and mix until combined (adding water until you have a dough consistency that doesn't stick to the bowl or your hands.

Lightly flour a small piece of parchment paper. Roll out dough into a thin layer (about 1/8 inch thick, or less - mine was an oval shape about 6 inches across). Move parchment paper (with rolled out dough) to baking sheet and bake for 6-8 minutes (until edges start to brown). Remove from oven and add toppings of choice. Slide back into the oven on just the parchment paper (be careful!) and continue to bake for 4 minutes. Your toppings should be melted and heated through and the crust will, get this, feel like a cracker! [Yup - I had to throw that in there ;-)] Enjoy with a small side salad and a glass of red wine. Perfection.

*I topped mine with sauteed orange bell pepper and onion (cooked up by my lovely boyfriend), along with sharp cheddar cheese (FYI - hard cheeses are easier on digestion!) and chopped green onion.

Before you run off to make this beautiful little accidental crust let me give you some insight on why I'm calling it pizza crust and flatbread. It is so thin that it makes you feel like you're eating flatbread, but with how it is cooked and the type of toppings added you feel like you're eating pizza. Thus, pizza flatbread.

*Another note: feel free to use any flour with the same weight as quinoa flour - amaranth, garbanzo, soy are all good options. I'm sure an all-purpose flour mix would also work or try your favorite combo of flours and make it your own experiment!

However you make it, this is the perfect individual portion for a Friday night, especially when the rest of your night is filled with even more baking :)