The night before preparing this pizza, measure out your uncooked quinoa, place in a bowl, cover with water, cover bowl & let soak overnight.
The next day the quinoa should have absorbed most of the water. Rinse & drain the soaked quinoa & set aside.
Preheat the oven to 425°F. Line a cookie sheet with parchment paper, drizzle olive oil on parchment, set aside.
In a food processor, combine quinoa, water, garlic, baking powder & salt. Blend until a smooth batter is formed.
Pour batter onto your oiled parchment paper. Using your hands or a spatula, spread and shape your batter until about 1/2″ thick (I like to form mine into an oval shape).
Bake for 15 minutes, then remove from oven. Carefully flip the crust over, and if you need to, flip onto a new sheet of oiled parchment paper.
Top your pizza with your choice of ingredients* & return to the oven.
Bake for 10 more minutes & then turn on the broiler for 2-4 minutes, or until crust is desired golden bubbling crispiness.