Really simple to make, no yeast, no kneeding and no rising time needed, just an overnight / daytime soaking time.
Soak the quinoa in water, covering it by at least 1 inch, for 6 - 8 hours or overnight.
Once you're ready to make the crust, preheat the oven to 220° C. Line your desired baking forms with parchment paper and drizzle with olive oil in the centre. Spread around with a brush until evenly coated and set the forms aside.
Rinse quinoa thoroughly, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
Pour the batter into prepared baking forms and bake for 15 minutes. Remove, flip and return to oven baking for another 10 - 15 minutes until browned and edges are crispy.
Top with sauce, cheese and any other toppings you'd like and bake for 12 - 15 minutes or until cheese has melted and started to brown. Remove, let cool for a few minutes and serve immediately!