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Note: To make our delicious pizzas we use a pizza maker. Though if you don’t have one of these handy gadgets, an oven will do just fine. (Temperature changes are noted)


  • 1 wrap - Quinoa is my favourite

  • 2-3 tbsp Tomato Paste 

  • 1 tomato, sliced

  • Mozzarella cheese

  • A few Pepita seeds

  • Handful of basil leaves.

  • A pinch of salt


  • 0.5 Set your oven to --- 180 C and 160 C for a fan forced oven/ pizza maker on medium

  • Spread the tomato paste over the wrap in a smooth, even layer, ensuring you cover all the edges.

  • Place your base inside of your oven tray or your pizza tray.

  •  Start your pizza maker at the med-high setting.

  • Place the shredded mozzarella cheese on top first, then prop the tomatoes on second. Don’t worry about cheese straying from the pizza base, they will become the brown crunchy bits.

  • With the tomatoes, make sure they dig into the cheese-- just a little bit. So that when the cheese melts the tomatoes will hold fast to your base and won’t slide of right as you’re eating it!

  • Toss some pepita seeds on the pizza, but be too generous. These seeds can be really annoying if they’re overdone. Add a pinch of salt.

  • Put your pizza in the oven/your pizza maker

  • Don’t put any herbs on yet!

  • After 5-8 min, the stray cheese bits will have burnt to a nice golden crisp. With a fork, pull them up onto the pizza’s base before the burn too much. 

  • After 10 min, put the basil leaves  on the pizza. It’s important to get the timing right on this. If it’s done too early, the leaves will shrink and crumble, and the flavor will leave. If it’s done too late, it feels ‘under cooked’ and too crunchy compared to everything else on the plate.

  • Remember. Everyone’s stove, pizza maker, etc. is different. So you will have to adjust the timing to suit your particular equipment. For this reason, keep in mind you don’t have to stick to the timing religiously

  • After another 5 min, check your pizza again. When the pizza is ready the cheese will have little brown burnt spots and will be ‘bubbling’ and ‘boiling’ in a way.

  • Toss the pizza on a plate, add another pinch of salt, and serve!

Note: If your pizza is too hot, (and you’re impatient like me) but you need to eat it now: add sour cream! Honestly, one of the best tricks I’ve figured out so far. Try it! Enjoy


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