Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted) and line a baking tray with parchment paper.
Place the cooked quinoa, 30g grated mozzarella cheese, beaten egg, seasoning and dried oregano into a mixing bowl and combine well.
Spoon the mixture onto the parchment paper lined baking sheet and, using the back of a large metal spoon, spread the mix evenly out to form a round “base” (aim for about 8-10 inches/20cm-25cm), pressing it together and down firmly to ensure that it’s all well compressed. If you like a deeper crust then, at this stage, you can build the edges up slightly but resist the urge to make them too thick or thin. Place the baking sheet into the oven and bake for 20 minutes until the base starts to turn golden brown, then remove and carefully turn the base over and return it to the oven to cook for a further 10 minutes.
Place a frying pan over a medium heat, add the olive oil and, when warm, tip in the mushrooms and sauté until they are lightly golden and the juice has evaporated, then season with sea salt (or herbamare) and black pepper.
Once the base has cooked, remove it from the oven and carefully turn it back over onto the baking sheet. Spread the tomato sauce evenly over the surface of the pizza base, leaving a border of approx. ¼ inch around the outside. Season with a touch of sea salt (or herbamare) and cracked black pepper then top with the remaining grated mozzarella cheese and the sautéed mushrooms (plus any additional toppings of your choice) then place it back into the oven for 8-10 minutes (or longer if you like it crispier) until the cheese has melted.
Remove from the oven and garnish with the grated/shaved parmesan and fresh basil leaves.
Serve and enjoy!
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