Soak quinoa in warm water for at least two hours, preferably overnight. 

When ready to make, preheat the oven to 425ºF and line a baking sheet with parchment paper.

Drain and rinse the quinoa in a fine mesh sieve, then add it to a blender along with 1/4 cup hummus, 2 tablespoons water, baking powder and sea salt. Blend on high until smooth and a thick batter forms.

Pour the batter onto the parchment-lined baking sheet and spread it out into a rectangle with a spatula. You want the crust to be about 1/4 - 1/8" thick.

Bake on the center rack for 10 minutes, then remove and flip the crust directly onto the baking sheet and bake another 8 minutes.

While the crust is baking, finely slice the zucchini and tomatoes into rounds.

Remove the crust from the oven and spread the rest of the hummus out in an even layer (this acts as our "sauce"). Top with the zucchini and tomato slices (I arranged them in rows, but you can do it however you like), followed by the cheese.

Bake for another 6 - 10 minutes until the cheese has melted and vegetables are hot.

Remove and slice into squares. Sprinkle with fresh basil and crushed red pepper and serve.