1. Start one evening or morning before serving the pizza’s by submerging the quinoa under water; so it at least soaks for about 8 hours. For speed, place the quinoa into a pan with 400-480ml of water, bring to the boil, cover and then gently simmer for 15-20mins. Drain and fluff up using a fork.
2. For the sauce, cut the red peppers in four, remove the seeds and grill them for about 10 minutes until the skin is charred. After letting them cool down, peel and slice the red peppers into pieces. Heat up a little oil in a pan and fry the onion and garlic until soft. Add the tomato paste, balsamic vinegar, 100 ml Alpro Soya Cuisine, peppers, pinch of salt and pepper, let it simmer for about 15 minutes on a low heat. Season to taste with mixed herbs.
3. Preheat the oven to 230°C. Pour the drained quinoa in a blender and start blend while pouring in 80 ml Alpro Soya Cuisine bit by bit until it has the right texture of smooth thick batter. Then, add two tablespoons of olive oil, Italian herbs, salt and pepper. Take a greased baking tray and cover it with baking paper. Spread out the pizza dough evenly and bake in the middle of the pre-heated oven 10 to 15 minutes.
4. Finally, briefly fry slices of mushrooms with red onion rings in margarine. Season with freshly ground pepper and salt. Decorate your pizza crust with the pepper sauce, fried mushrooms, red onion rings and crumbled goat cheese, season with Italian herbs and serve immediately with rocket salad.