Preheat the oven to 350°F.
Wash the quinoa, place it in a bowl and add the hot water. Let it soak for half an hour.
After this time rinse the quinoa again, draining it well and leaving it in the strainer.
Place the quinoa in a jug with the remaining water, salt, Goya Extra Virgin Olive Oil and ½ teaspoon of oregano. Blend until a smooth paste is formed.
Place baking paper on a baking tray and spread out the pizza dough into a circle.
Increase the oven temperature to 400°F and bake the base for 10 minutes with the fan on.
After this time take the base out of the oven, turn it over and add the sliced tomato, the mozzarella, the other half teaspoon of oregano and the basil leaves.
Bake for another 10 minutes, this time without the fan.
Take out of the oven and add some arugula leaves to garnish.