Mix all of the above in a bowl.(If you find you are are sensitive to quinoa you may be best to use washed sprouted, dried, ground quinoa flour or to at least use your own dry quinoa and wash it and dry it before grinding-sprouting is just one more step and sure increases the digestibility of the flour!)
1/2 to 3/4 cup of quinoa flour, mung bean flour (or use 1/2 to 1 cup of quinoa sprouts and blend the whole batter in a blender)
1/8 teaspoon baking soda
2 teaspoons arrowroot flour
1/8 teaspoon unrefined sea salt (brown or grey in colour)
1/4 - 1/2 teaspoon organic garlic powder
1/2 teaspoons extra virgin olive oil
enough organic chicken broth (or veggie broth) to make a batter consistency (amt depends on if you use quinoa flour or blended quinoa sprouts or bean flour
The timing on this one is important. Put the batter aside and combine the following in a separate bowl:
1/2 cup finely chopped brocoli (flowers and stemms)
1 Tablespoon finely chopped onion (opional)
½ teaspoon dry thyme or 1-2 teaspoosn fresh chopped thympe
2 teaspoons of romano* or old cheeps cheese* (if tolerated) or strongly flavoured cheese alternative – finely grated (opional)
Heat up two pans. Ghee oiled cast iron work well.
Mix the broccoli mixture well and then pour into one heated pan and stir. When this mixture is almost lightly cooked, and it is about three or four minutes from being done,
Pour the batter into the other pan and let it start cooking as well. Once small bubbles START to form around the outside of the 'pancake',
Pour teh veggie mixture onto top of ‘pancake’ and press partially into the side of it with the spatula.
Carefully turn cake over (so as not to dump all the toppings off) when bubbles are all around the side of pancake and are slightly dryish. Cook for just two to four minutes. When done, flip it back over and use spatula to cut into pizza slices.