1.- Pon la quinoa en un colador y lávala con agua debajo del grifo
2.- Deja en remojo 3-4 horas en un recipiente con el ajo
3.- Precalienta el horno a 250 grados, fuego arriba y abajo.
4.- Escurre bien la quinoa desechando el ajo.
5.- Añade en un bol todos los ingredientes (quinoa, 40 g agua, sal, orégano y tomillo) y tritura la hasta que quede una masa lo más uniforme posible.
6.- Coloca papel vegetal en una bandeja de horno, engrásalo con una cucharadita de AOVE y extiende la masa uniformemente, dándole la forma que desees.
7.- Hornea 8-12 minutos a 200 grados, sácala del horno, despega con una espátula si es necesario, y añade los ingredientes que te apetezcan (intenta siempre que sean naturales).
8.- Hornea de nuevo hasta que compruebes que tu base está crujiente, serán 10 minutos aproximadamente (verás los bordes un poco tostados).
¡A disfrutar!
Sugerencia: puedes probar el relleno de nuestras pizzas vegetal y marinera.
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