A very thin pizza, light and crispy. The quinoa flour makes the pizza very golden.

Difficulty: Easy
Serves 2
Preparation: 10 minutes
Resting time: 1 hour and 30 minutes
Cooking time: 25 minutes
Total time: 2 hours and 5 minutes
Egg-free; Low-fat; Vegetarian
Calories: total 1440 kcal, per pizza 720 kcal

For the dough:
50g (2 oz) quinoa flour
200g (7 oz) strong white flour for bread
1 tsp active dry yeast
1 tbsp extra virgin olive oil
Warm water (about 200ml/7fl oz)

For the topping:
300g (10½ oz) frozen spinach
1 low-fat mozzarella (125g/4½ oz)
60g (2½ oz) pecorino cheese, grated
Salt and black pepper

1. Sift both flours into a large bowl then add dry yeast, oil and a pinch of salt. Mix the ingredients with a fork then add the warm water. First mix with a fork then by hands. Remove the dough from the bowl and continue to knead by hand on a well-floured surface until a dough soft and elastic.
2. Put the dough in the bowl, cover with a clean cloth and set aside in a warm place for about an hour, away from drafts. When the dough has doubled in size, divide the dough into two round balls. Using a rolling pin, round shape each ball to a on a lightly floured work surface.
3. Place each pizza base on a greased pizza pan (I use a 30cm/12in non-stick pizza pan with holes) and let raise for 30 minutes in the oven switched off.
4. Meanwhile defrost spinach in a pan with some water for a few minutes, then drain and let cool. Squeeze well the spinach and chop them coarsely. Chop the mozzarella into cubes and let drain all the water using a colander.
5. Top the pizza with spinach, salt and nutmeg, spread evenly all the grated pecorino cheese. Sprinkle with black pepper.
6. Bake at 230C/450F/Gas8 for about 10-12 minutes for pizza or until the edges are golden and crispy (in my opinion, the best way to get a crispy pizza is to cook the pizzas one at a time).