Directions

Soaking & activating the quinoa.

1. Pour the quinoa seeds into a large glass or ceramic bowl, add the soaking water and apple cider vinegar/ lemon juice. Stir to incorporate then set aside for 6-8 hours or overnight.

Making the pizza batter

1. Preheat the oven to 180°C / 350 °F

2. Line the bottom of 3 x 9-inch cake tins or 2 pizza trays with baking paper.

3. Pour the soaking water out and drain the quinoa into a mesh strainer then rinse the seeds thoroughly under running water.

4. Tap the strainer to remove the excess water then put the seeds into the blender jug.

5. Add the baking powder, salt and half cup of water then blend on ‘nut’ mode for 50 seconds or until a smooth pancake batter consistency. Stop once to scrape down the sides if whole quinoa seeds have escaped the batter.

6. Pour batter onto the prepared trays and spread to the edges with a spatula.

7. Bake for 15 minutes.

8. The bases will shrink slightly and may come out of the oven wonky.

9. Allow to cool slightly, then peel away the baking paper. As the bases cool they will flatten out.

10. Top with your favourite pizza ingredients and bake for 10 – 15 minutes or until cooked to your liking.

11. Transfer to a cutting board, slice and serve immediately