1 C quinoa, soaked overnight with plenty of water and drained
1 TSP baking powder
1/4 C water
1 TSP olive oil for pan
For Roasted Veggies:
1 red bell pepper sliced
1 portobello mushroom, sliced
1 onion, sliced
basil pesto or spinach pesto
Turn oven to broil.
In a food processor, add drained quinoa, baking powder, water, salt and pepper. Blend until smooth. Set aside.
Place sliced vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil, salt and pepper. Broil for a few minutes on each side until golden brown. Set aside.
In a nonstick pan on low heat, heat olive oil then add quinoa batter. Cook for about 5-7 minutes until edges are golden brown. Finish in the oven under the broiler, or flip crust to the other side for 2 minutes (until golden brown).
Remove from oven and while still hot, spread the pesto on top (this makes it melt into the crust).