Preheat oven to 425 degrees F. Line a 12-cup muffin tin with strips of parchment paper and drizzle 1/4 teaspoon of oil in the center. Spread around with your finger until evenly coated and set pan aside.
Thoroughly rinse quinoa, then add to a blender. Add remaining crust ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
Pour 1 tablespoon of batter into prepared each muffin tin and bake for 10 minutes. Remove pan, flip crusts onto a baking sheet and return to oven baking for another 5 - 10 minutes until browned and edges are crispy.
While the crust finishes cooking, blend all ingredients in a high powered blender. Transfer to a bowl and let thicken.
Remove baking sheet from oven and top each pizza round with 1 teaspoon of sauce. Add a layer of cheese and then the cauliflower, and bake for 10 - 12 minutes until cheese has melted and started to brown.
Remove, let cool for a few minutes on the pan.
Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!
You might have some sauce left over here. Save it and use it on pasta for your next meal!