Place quinoa and 1 1/2 cups of water in a small container with a lid and let soak, refrigerated for at least 4 hours (max 48 hours).
Once you're ready to make the crust, preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Drain and rinse quinoa and transfer to a food processor or blender. Add 1/4 cup water, baking powder, oregano and basil. Blend on high until mostly smooth (2-3 minutes), stopping to scrape down the sides as needed. This should resemble a thick pancake batter. It's okay if some whole quinoa seeds remain.
Pour batter onto prepared pan and use a spatula to spread to desired thickness. For a crispy crust, spread thin. We typically make a rectangle crust, approximately 8 x 10 inches. Bake for 15 minutes.
Remove from oven, carefully flip and return to the oven for another 10 minutes, until golden brown.
Top with tomato sauce, hummus or pesto and desired toppings. Bake for 10 additional minutes, until toppings have softened.
Remove. Garnish with ground pepper, herbs, red pepper flakes, etc. and enjoy!
Cooked quinoa does not work in this recipe. Substituting other whole grains such as brown rice and barley leaves you with a mushy crust.