Healthy Quinoa Pizza
·Soak the quinoa
Put a cup of quinoa in a pot, pour in about 2 cups of water and let it soak overnight to swell up (it won't swell as much as you might expect from, say, soaking lentils).
Drain the quinoa
In the morning, drain the water from the quinoa and transfer it to a tall mixing bowl.
Blend until smooth
Add the remaining ingredients and blend for about 5 minutes. You'll end up with a batter that's 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.
Line the baking tray
Line a baking tray with parchment paper and brush it with olive oil. Spoon the batter onto the tray (I used two heaped spoonfuls of batter per pizza) and spread it out into a round shape.
Bake
Bake at 170°C for about 10–15 minutes, then flip the rounds over and bake for another 10 minutes.
Top and finish baking
Take the rounds out of the oven and spread them with sugo (made by mixing tomato purée, olive oil and oregano). Arrange slices of mozzarella on top along with the corn. Pop back in the oven for about 5 minutes, taking it out as soon as the edges start turning golden.
Serve
Garnish with fresh basil leaves and dig in!
