Place quinoa into simmering basket and insert into Thermomix bowl. Pour water over and steam 12 min/100°C/speed 3. Remove basket and allow quinoa to cool to room temperature.
Drain Thermomix bowl. Place yeast and 250g water into Thermomix bowl and warm 2 min/37°C/speed 1. Leave in bowl until quinoa is cool.
Weigh the cooked quinoa as you add it back into the Thermomix bowl.
Make up the difference to 600g with the bakers flour.
Add salt and oil and blend 6 sec/speed 6.
Knead 2 min/Interval. Leave in Thermomix bowl for 10 minutes.
Knead 3 min/Interval.
Turn out onto well-floured Silpat mat and form into a large round. Wrap and allow to prove until doubled.
Divide dough into 4 thin crust pizzas or 2 thick crust. Form into rounds, flour liberally, as this is very sticky dough. Roll flat and place onto baking paper then allow to rise 10 minutes.
Top with toppings of choice and cook on pre-heated pizza stone as recipe directs.