At a glance
You're making a gluten-free pizza with a creative quinoa crust that requires an overnight soak, then a quick blend into batter and bake. The whole process takes about an hour total, with a bit of flipping involved halfway through baking to get those bases perfectly golden and crispy.
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Soak the quinoa
Put a cup of quinoa into a pot, cover with about 2 cups of water and leave to soak overnight (it won't swell up nearly as much as, say, lentils do).
For this step
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Drain the quinoa
In the morning, drain the water off the quinoa and tip it into a fairly tall mixing bowl.
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Blend until smooth
Add the remaining ingredients and blend for about 5 minutes. You'll end up with a batter a bit thicker than pancake batter. I never managed to get it completely smooth — you'll still notice a slightly grainy texture — but that's absolutely fine.
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How it went
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