1½ cups organic quinoa (uncooked)
1 tbsp olive oil
2 tbsp minced garlic (or more)
⅛ to ¼ cup apple cider vinegar (for grain free, sub water or your favorite broth)
Basil (fresh chopped or dried)
Oregano (fresh chopped or dried)
Soak quinoa overnight in a large mixing bowl filled with water.
Rinse quinoa well and drain.
Preheat oven to 450.
In your blender blend quinoa, egg, oil, and garlic. Blend in vinegar (I used 3 splashes from my bottle - it was between ⅛ and ¼ cups). Blend in spices to taste ( I used fresh herbs about 1 and ½ tbsp basil and 1 tsp oregano)
Grease skillet, pie pan, or cake pan. For mini pizzas grease 3 inch round pans. I used small pyrex bowls for the ones in the photo. Pour in batter. Bake for 10 minutes. Flip. Bake for 10 more minutes.
Top and enjoy.