Crust

1. Place quinoa in a large bowl with enough water to fully cover quinoa (about 4 cups). Soak overnight, or for at least 8 hours prior to processing.
2. When ready to make, preheat oven to 450 degrees Fahrenheit. Drain quinoa through a sieve. Rinse and place in a blender with ½ cup of water and ½ tsp. salt. Blend until smooth. It should resemble pancake batter. Set aside. P
3. lace round baking sheet or large skillet in hot oven for ten minutes. Remove from oven, then add 2 tbsp. olive oil. Place skillet back in oven for 3 minutes. Swirl oil around so that it fully coats the pan. Pour batter onto the skillet, swirling batter around until even distributed. Use a spatula if necessary.
4. Bake for twenty minutes.
5. Remove from oven, flip crust, then bake for another ten minutes.
6. Remove from oven, add toppings and bake until cheese, if using melts (5-7 minutes). At this point, you could also let crust cool completely and save for later preparation.

Assemble

1. Preheat oven to 350 degrees Fahrenheit. Place slices of Parmigiano on top of fully cooked crust. Add one handful of kale and crack one or two eggs onto the crust. Add a pinch of salt and a drizzle of olive oil.
2. Place in oven and bake for 12-15 minutes, checking for doneness of eggs every 3-5 minutes after the first 5 minutes have passed. The whites should set and the yolk should be runny.
3. As the pizza bakes, lightly dress a second handful of kale with the remaining tablespoon of olive oil and a small pinch of salt. When eggs fully cooked, remove from oven.
4. Add a second handful of dressed kale over the top and eat immediately.