To Make the Vegan Mozzarella:

1. Soak psyllium husks in water and, leave in the refrigerator for 25-30 minutes.
2. Add everything into a food processor and mix until smooth.
3. Pour the mixture into a bowl, and leave it in the refrigerator for about 30 minutes, or preferably overnight.

To Make the Guacamole:

1. Peel and pit the avocados and add to a mixing bowl. Mash with a fork. Then add the onion, chopped jalapeño, lime juice, salt, and pepper to the avocado and mix together well.

To Make the Tomato Dip:

1. Finely chop tomatoes, carrots, and jalapeño.
2. Put it into a saucepan, adding olive oil, salt, and pepper.
3. Lets simmer for about 15-25 minutes or until thickened. Pour everything in a food processor and blend until a smooth sauce forms.

To Make the Quinoa Pizza Bites:

1. If your quinoa is not cooked, bring the water to a boil over high heat. Add quinoa, simmer, cover, and cook for 15-20 minutes or until the liquid is absorbed and quinoa is softened.
2. Preheat oven and line a sheet with parchment.
3. Meanwhile, in a large bowl, mix all ingredients and let sit for 20 minutes or until the psyllium husks have hardened up.
4. Scoop 1 tablespoon of the quinoa dough, stuff with raw mozzarella, place on the sheet and bake in preheated oven 30-35 minutes.
5. Rotating the balls about halfway through, cook until the bites are well browned on the outside. Serve immediately.