Pumpkin pizza crust with green pesto
For 2 flax eggs, combine 2 tablespoons of ground flax seed with 6 tablespoons of water. Stir well, and place in the fridge for 15 minutes.
Preheat oven to 200 °C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.
Place all the ingredients for the crust to the large bowl. Mix to combine.
Now transfer the mixture to a prepared baking sheet. Use a spoon to shape the crust into your desired size.
Bake for 20-25 minutes until golden and crispy.
Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.
Once the crust is done, spread a layer of arugula pesto on the crust and top it with vegetables: sauteed mushrooms, tomatoes, sweetcorn, basil, parsley, red cabbage, sesame seeds…