Rinse millet well, put in a jar or bowl and cover with cold water, cover and let sit overnight.
Preheat oven to 425°F.
Rinse and drain soaked millet. Place in a food processor with remaining ingredients. Blend until a smooth batter has formed.
In a round pan (I used a 9″ cake pan), place a sheet of well oiled parchment paper. Pour batter onto parchment paper and spread evenly if need be.
Bake for 15 minutes. Remove from oven and carefully flip over (use a second sheet of oiled parchment to flip onto if need be). Bake for 10 minutes more.
Remove crust from oven and top with desired toppings (for my cheesy garlic breadsticks, see below).
Bake for 5 minutes more, then broil top for a few minutes until bubbling.
Cool, slice, and enjoy!
For Cheesy Garlic Breadsticks:
Heat olive oil over medium heat. Saute minced garlic for a few minutes.
Top pre-baked millet crust (see above) with sauteed garlic & cheese.
Bake for 5 minutes (@ 425F), then broil until bubbling & desired crispness is achieved.
Delicious as is, or dipped in ranch or marinara!
Cool, slice & enjoy!