Instructions:

1. Preheat oven to 180°C and line a baking tray.

2. Blend your oats into a flour. Drain the soaked quinoa and add to a high powered food processor/blender along with all other quinoa base ingredients until properly mixed. This will take a while and you will probably need to scrape down the sides a few times... be patient!

3. Once you have a sticky dough, remove from the blender and form into pizza crusts. (If too sticky add a little more oat flour and mix again.) I made 3 small pizzas but you could make 1 or 2 larger.

4. Bake for 10 minutes, flip and bake for another 10 or until golden.

5. Sauté the broccoli, mushrooms and spinach with lemon and garlic for 5-10 minutes.

6. Top the pizza bases with hummus, the sauted veges, cherry tomatoes and Angel Food Mozzarella and place back in the oven for 10-15 minutes, being careful not to let the bases burn. Leave to cool for a few minutes, garnish with sesame seeds, black pepper and oregano, and then slice, and enjoy!

Ingredients:

Makes 3 quinoa pizza bases

• 1/2 cup quinoa (soaked overnight or ~8 hours)

• 3/4 cup rolled oats

• 1/4 cup water

• 1 tbsp extra virgin olive oil

• 1/2 tsp salt

• 1/2 tsp baking powder

• 1/2 tsp oregano

• 1.5 tbsp garlic

  Pizza Topping

• Lemon Juice

• Garlic

• Zucchini

• Spinach

• Broccoli sprouts

• Mushrooms

• Cherry tomatoes

• Grated Angel Food Dairy-Free Mozzarella

• Pumpkin seeds for garnish