Pesto Pizza with Flatbread Crust

I got this recipe from Navitas Naturals where they call for it to be a cheese-free pizza. Their resulting bright green pizza looks prettier than mine, but we enjoy cheese too much to leave it out. The next time I make this I'm going to make 2 so that we have some leftovers.

This is a bit of a snooty pizza with a number of specialized ingredients (hemp seeds, chia seeds, almond milk, brown rice flour) and you also need the use of a food processor. Feel free to substitute items as needed (my own recipe substituted a number of ingredients from the original).

Pesto Pizza with Flatbread Crust (adapted from Navitas Naturals)

Crust

• 1/4 tsp sea salt
• 1/4 tsp garlic powder
• 1 tbs chia seeds, plus one more held aside
• 1/3 cup almond milk (add a splash more if needed when mixing)
• 1 cup brown rice flour
• 1/4 mashed black beans
• 1 tsp baking powder

Pesto

• 1 garlic clove
• 2 tbs hemp seeds
• 1/4 cup sunflower seeds
• 1/2 cup cilantro leaves
• 2/3 cup spinach, packed
• 2 tbs lime juice
• 1/2 tsp salt
• 3 tbs olive oil

Toppings

• tomato slices
• cheese

1. For Crust: Place pizza stone in oven and preheat to 400 degrees. Combine all ingredients except the reserved tablespoon of chia seeds and knead into a ball. Let stand for 10 minutes then roll out onto parchment paper while adding/pressing in the remaining chia seeds. Transfer onto pizza stone in oven with pizza peel. (Alternatively, press dough onto a non-stick baking sheet.) Bake for 10 minutes and remove.
2. For Pesto: Place everything except the olive oil into a food processor and process until things are in small pieces. Add oil gradually until fully blended. You may have to scrape down the sides throughout this process.
3. To Assemble: Spread pesto over baked crust, top with tomato slices and cheese. Bake for another 15 minutes. Makes a 12-inch pizza.