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Quinoa Tomato Pita | Oil Free & Gluten Free

Quinoa Tomato Pita | Oil Free & Gluten Free

This is the most perfect pita texture I have ever had. It’s thin, slightly crispy but soft on the inside. Add a zesty tomato twist and you’ll have the most unique pita bread in town! It’s gluten free, oil free and so easy to make! Simple ingredient foods are easier on our precious digestive system!

This recipe serves 1 to 2 people. Serve with hummus or yummy marinara sauce.


  • 1 cup of white quinoa
  • 1 cup of water
  • 6 cherry tomatoes
  • Parsley to taste
  • 1/4 cup of fresh lemon juice
  • Pinch of salt
  • Pinch of black pepper


  • Preheat oven to 400 degrees F. Line a baking sheet or pizza pan with parchment paper.
  • In a high speed blender, blend quinoa, water, lemon, salt and pepper. Blend until it turns into a thick paste.
  • Pour all of the batter into the center of the pan. With a rubber spatula, carefully spread batter from the middle, outwards until you have a thin round shape. Make as thin as you can without disrupting the bottom that touches the parchment paper. This will not rise. The thinner you can make this, the more thoroughly it will bake.
  • Slice cherry tomatoes longways into 3 parts. Place on top of the spread and gently tuck it in.
  • Sprinkle parsley on top. Bake in oven for 30 minutes, or until golden brown. Serve and enjoy!


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