Finally! A healthier twist on garlic bread! God knows I have a weakness for garlic bread and you know pizza night isn’t complete without a few pieces of buttery, cheesy and yummy garlic bread.
This recipe is full of protein from the quinoa and also very light with a slight crunch. It’s also good for you because you can feed your garlic bread cravings without the guilt?
1 cup cooked quinoa
2 tbsp. EVOO (or coconut oil)
2 organic cage free eggs
3/4 cup brown rice flour
1/2 tsp fresh oregano (chopped)
1 tsp garlic powder
Salt and pepper to taste
1/2 tsp aluminum free baking powder
1/4 a cup shredded cheese (for crust)
1/2 cup shredded cheese (I used mozzarella and cheddar)
Preheat oven to 425°F and line a baking sheet with parchment paper.
Combine all ingredients (except toppings) in a bowl and mix, then transfer batter into the lined baking sheet and flatten out into a square. The batter will be quite sticky so feel free to rub a bit of flour in your hands as you flatten.
Place the batter in the oven and bake for 15-20 minutes or until the edges start to brown. Bring out the crust 5 minutes before and top with shredded cheese, then return to the oven.
When ready, let it cool for 5 minutes, then top with scallions. Enjoy!