Step 1

Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Shake off as much excess liquid as possible. Add the rinsed quinoa and 2 tsp. olive oil to a medium sauce pot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast.

Step 2

Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15 minutes, stirring occasionally. Remove the lid and turn the heat to low. Cook 5 more minutes, stirring occasionally (evaporating excess moisture). Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.

Step 3

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.

Step 4

In a small bowl, add the eggs, 1 tsp. olive oil, garlic salt, oregano, basil, and baking powder. Whisk until well combined.

Step 5

Add the cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined.

Step 6

Spread the quinoa dough into a ¼ inch, even layer on the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-20 minutes, edges should begin to brown.

Step 7

Top with the pizza, or garlic bread, toppings and return to the oven for 5 minutes.

Step 8

Let the pizza, or garlic bread, cool for 5 minutes before slicing.