to make the crust

1. Preheat oven to 450.
2. Place a 10-inch cast iron skillet into the oven to preheat.
3. Rinse the quinoa again, rubbing it between your fingers, then drain it and place into a NutriBullet or other similar blender. (See note below)
4. Add in the tapioca flour, water, 1 TB of olive oil and sea salt.
5. Blend until completely smooth.
6. Once preheated, remove the skillet from the oven and add 2 TB of olive oil to the bottom of the pan. Don’t use spray oil or skimp on the amount of oil or your pizza will stick. Return it to the oven for a few more minutes.
7. Remove the skillet and tilt if needed to ensure the bottom of the pan is evenly coated. Pour the batter into the center of the hot skillet so it covers it in an even layer. Tilt and roll just a little bit if needed to make sure it covers the bottom of the pan.
8. Place into the oven to bake for 15 minutes.
9. Flip with a large spatula (it will be sturdy and very easy to handle), and bake for 5 minutes more.
10. Remove from the oven, flip again, and add the sauce, Italian seasoning and cheese onto the crust.
11. Drizzle the outer edges of the crust with 1 TB of oil and season with the flaky sea salt. Return it to the oven.
12. Place a pizza pan or cookie sheet over the skillet. This will allow the cheese to melt without burning your crust.
13. Cook for 10 minutes more, or until the cheese has fully melted.
14. Allow to rest for a few minutes before slicing and serving.