Quinoa pizza with two toppings

Rinse quinoa for 1 minute under cold running water then place in a small-medium pan and cover with the water. Bring to a boil, stirring occasionally, then cover with a lid and reduce heat to very low. Cook for about 15 minutes or until all the water has been absorbed and grains are swollen and tender.

Spread quinoa over lined roasting dish or tray; leave to cool. When cool, squeeze out excess moisture in a clean tea towel.

Preheat oven to 190°C and line 2 oven trays with baking paper.

In a large bowl place cold quinoa, eggs, caraway, celery salt, thyme, parmesan and ¼ cup of the cheese. Mix well.

Divide mixture between trays and spread out evenly to form a circle on each.

Cook bases in oven for 15-20 minutes or until just golden and firm.

Meanwhile soak the red onion in the vinegar and honey mixture.

Remove bases from oven, spread each with pizza sauce and scatter with remaining cheese and the spinach leaves. Top with either flaked salmon pieces and capers OR prosciutto, sundried tomato, olives and feta.

Bake for a further 5-8 minutes until hot and golden. Serve with pickled red onion and scattered with fresh herbs.