Put the quinoa in a bowl and add the boiling water cups. Allow to rest for 30 minutes, then strain.
Blend the quinoa in a blender with ¼ cup of warm water, garlic, salt, oregano, rosemary, and pepper until smooth.
Put the dough in an oiled round baking pan, and bake for 5 minutes. Carefully flip the dough and bake for 5 more minutes until brown.
Once done, transfer to the oven tray, slightly oiled, and add the tomato sauce, mozzarella cheese, strawberry slices, and basil.
Put in the oven again and bake for around 8 minutes or until the cheese has melted.
