Guilt-free pizzas? Yes, please!

Set your oven to 190C. Lightly coat the base of an 8-inch cake pan (if you have a pizza dish, great!) with some olive oil. Set aside.

Drain the quinoa and put it into a food processor fitted with a blade. Add the apple cider vinegar, dried oregano, salt, and black pepper. Blitz everything until you get a paste similar to pancake mix.

Using a tablespoon or offset spatula, spread the paste evenly on the cake pan. Bake for about 15 minutes or until the base is firm to the touch.

Remove the crust from the oven and add the toppings. Pop the whole thing back into the oven until the cheese has melted. This will take 5 - 8 minutes.

Remove from oven, slice, and enjoy!

Set your oven to 200C. Lightly coat the base of an 8-inch cake pan (if you have a pizza dish, great!) with some olive oil. Set aside.

Blitz the cauliflower florets until you get a sand-like texture. Steam the processed florets until tender. You may also microwave the florets for 4 minutes.

Leave the florets on a tea towel to cool. Once cool enough to handle, wring the florets and squeeze out as much water as you can.

Add the wrung-out florets and rest of the crust ingredients into a food processor. Blitz everything until you get a dough.

Pat the dough into the cake pan. Make it as compact as possible so your crust doesn’t end up too crumbly.

Bake the crust for about 15 - 20 minutes or until the edges start to brown a little.

Remove from the oven and add the toppings. Return the pizza into the oven and bake until the cheese turns golden brown.

Remove from oven, slice, and enjoy!

Note: This crust will be floppy so be prepared to eat this pizza with cutlery.