Rinse and drain quinoa really well, and discard the soaking water.
Then, place quinoa and filtered water in a blender and blend until very smooth.
Pour onto a parchment-paper lined baking tray. Don't worry if it doesn't make a perfect circle.
Bake for 15 minutes.
For the Tomato Sauce
Place all ingredients in a blender and blend to your desired consistency. I like my tomato sauce a bit chunky.
Take the crust out of the oven, carefully flip it so that the browned side is facing you. Smother all of the tomato sauce onto the crust, and later corn and jalapeno on top.
Place back in the oven for another 15 minutes at 400.
For the Avocado Cream
Blend all ingredients until entirely smooth. You may have some leftover, but it's very hard to blend if you use half the amount. I suggest just making another pizza, or using it as salad dressing on the side.
Take the pizza out of the oven, drizzle with avocado cream and chopped cilantro.