A few ideas for alternative 'pizza' bases

Quinoa Base:

1 cup Quinoa                                     1. Mix Quinoa, water and apple vinegar and leave for 2 hours.

1 cup boiling water                            2. Wash the Quinoa and drain.

1 spoon apple Vinegar                      3. Put the Quinoa in a blender with the remain ingredients APART of

2 spoons coconut flour                          the olive oil.

1 teaspoon dried Basil                      4. Pre-heat the oven to 180c.

1/2 teaspoon dried Thyme                5. Oil spray a round baking try, put the mixture in and bake for

1 spoon rock salt                                        7 minutes each side.

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Polenta (Cornflour) base:

1 1/2 cups Cornflour                         1. Put baking paper in 2-3 small baking trays.

3-4 cups boiling water                       2. Mix the boiling water with the cornflour until soft and sticky dough.

1 spoon olive oil                                3. Add the remain ingredients and spread in between the trays.

1 teaspoon salt                                 4. Put in the refrigerator for one hour.

1 crushed garlic clove                       5. Pre-heat the oven to 220c.

1 teaspoon Basil                               6. Take the base with the baking paper from the tray and place on the

Black pepper                                         oven rack and bake for 15 minutes each side.

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Vegetable base: 

         Portobello Mushroom                                               Aubergine                                 

                             

2 big Portobello Mushroom                                                    1 big Aubergine sliced

2 spoons olive oil                                                                   1 spoon rock salt

1 cup grated Mozzarella                                                        1 spoon oil

1 garlic clove chopped                                                           1 spoon oregano

Salt, black pepper                                                                  Salt, black pepper

* Pre-hear oven to 220c                                                        * Pre-heat oven to 200c

* Take off the mushroom stalk                                               * Spread the rock salt over the aubergine slices

* Drizzle each mushroom with olive oil                                  * Put the slices over kitchen towel for 20 minutes

* season with salt and pepper                                               * Wipe the slices with the kitchen towel

* Bake in the oven for 15-20 minutes.                                   * Drizzle each slice with oil and seasoning

* Cool for 5 minutes and drain the liquid                               * Bake for 15-20 minutes

Your Pizza base is ready.                            Your Pizza base is ready.