Soak the quinoa in water, covering it by at least 1", for 6 - 8 hours.
Once you're ready to make the crust, preheat oven to 425 degrees F. Line a 9" cake pan with parchment paper and spray with cooking, then set pan aside.
Thoroughly rinse quinoa, then add it to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
Pour batter into prepared pan and bake for 16 minutes. Remove, flip and return to oven baking for another 10 minutes until browned and edges are crispy.
Top with pesto, spinach and artichoke hearts, then pop it back in the oven for 5 - 10 minutes until the spinach has started to wilt.
Remove, let cool for a few minutes in the pan, transfer cutting board and slice into quarters.
Garnish with nutritional yeast and microgreens (if using), and serve immediately!