Directions

**You can season your crust however you like. Rosemary and thyme is a nice combination but feel free to sub your favorites in.

Soak your quinoa. [In a bowl, add water to your quinoa until it is covered. Soak anywhere from 3-8 hours.]

After soaking duration, preheat oven to 450*.

Drain any excess water (if there is any) out of your quinoa. Add all ingredients except oil to your blender. [soaked quinoa, salt, rosemary, thyme, and water] Blend until smooth and resembles smooth batter.

In a medium to large skillet coat the bottom with your ¼ cup of oil. Add in your pizza crust batter and smooth it out so it reaches the edges of your skillet. Bake your batter at 450* for 10 minutes. After 10 minutes, flip pizza dough and bake another 10 minutes. [20 minutes total]

Remove skillet from oven (crust will be sizzling hot so be careful). Add your desired toppings (I added store-bought pizza sauce, sautéed peppers, mushrooms, and garlic, along with Roma tomatoes and mozzarella cheese.)

Return to oven for 5-7 minutes to melt cheese and heat toppings through. Then enjoy!

Note: You cook in a skillet so it creates a round pizza crust, as the batter is unformed before it goes in the oven. A

Tips: Once pizza is all the way done, you may need a third hand to get it out of the skillet (I had a spatula in each hand and was worried about dropping it.) If you are topping your pizza w fresh herbs (like basil), wait until after oven time.