Gluten-Free Quinoa Pizza Crust

• 1/2 cup TruRoots(R) Organic Sprouted Quinoa
• 2 tablespoons water
• 1 1/2 teaspoons olive oil
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

1. Place the quinoa in a bowl and fill with enough water to cover the quinoa. Cover the bowl with plastic wrap and place in the refrigerator to soak for a minimum of 8 hours, and up to 48 hours.
2. Preheat the oven to 400u0b0 F. Spray an 8" cast-iron pan with Crisco(R) nonstick cooking spray.
3. Drain the quinoa in a fine-mesh sieve and thoroughly rinse. Place the quinoa in the bowl of a high-powered blender. Add the 2 tablespoons of water, olive oil, baking powder, and salt. Process the mixture on the highest power for 2-3 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed, until it becomes a smooth, thin, batter.
4. Pour the batter into the cast-iron pan. Use a rubber spatula to smooth it into an even layer.
5. Transfer the pan to the lower-middle rack of the oven. Bake the crust for 20-25 minutes, until it is lightly golden brown on the bottom and edges.
6. (To turn this into completed pizza, top the crust with desired toppings, then return it to the oven for 8-10 minutes longer to heat through.)

truroots, water, olive oil, baking powder, salt

Taken from www.yummly.com/recipe/Gluten-Free-Quinoa-Pizza-Crust-2630844 (may not work)