Preheat oven to 220°C. Preheat 2 pizza stones or oven trays in the oven.
Mix warm water and honey in a bowl, sprinkle over yeast and stir gently. Stand in a warm place for about 10 minutes until frothy. Mix in olive oil and salt.
Place flour and cooked quinoa in a mixing bowl and add yeast mixture. Mix well to form a dough (there may be some leftover flour in the bowl after you've formed the dough, which is fine, or the dough might feel a little too sticky, in which case add a tiny bit more flour).
Knead dough for a few minutes then place in a bowl, cover with a tea towel and leave in a warm place for about 30 minutes until doubled in size.
Once dough has risen, tip out onto a lightly floured bench and divide into two pieces. Roll each piece out on a large piece of baking paper into a disc about 0.5cm thick and 20-25cm in diameter (rolling it out on baking paper will make it much easier to transfer the pizza to the oven later!)
Spread each base with pizza sauce and scatter with onion, tomatoes and mozzarella. Transfer pizzas (by lifting with baking paper) to hot pizza stone or oven trays. Bake for 14-15 minutes, swapping the positioning of the pizzas halfway through (so they get a chance to cook evenly), or until golden.
Mix sour cream/yoghurt, lemon zest and juice, dill and capers in a small bowl.
Top cooked pizzas with flakes of smoked salmon and a handful of leafy greens. Drizzle with dill and lemon sour cream.
To serve, cut each pizza into 6 even slices. Serve with green salad.