1. Quinoa Pizza Crust: In small saucepan, bring quinoa and 1 1/2 cups of water to boil; cover and reduce heat to medium-low. Simmer for 13 to 15 minutes or until quinoa is cooked. Set CRUX 6-Slice Toaster Oven with Convection to 425°F. Turn function control knob to CONVECTION BAKE and preheat.
2. Transfer quinoa to large bowl. Sprinkle baking powder over top. Add eggs, olive oil, oregano and salt; stir to combine. Stir in mozzarella and Parmesan. Spread mixture on parchment paper–lined bake/broil pan. Bake for 18 to 20 minutes or until edges start to brown.
3. Margherita Pizza: Spread pizza sauce evenly on crust. Top with mozzarella and tomato slices. Bake for about 10 minutes or until cheese melts and bubbles. Sprinkle with salt. Top with basil and drizzle of balsamic glaze.