Basil Pesto Pizza With Rice and Lentil Crust
[Vegan, Gluten-Free]

To Make the Crust:

1. Add the green lentils and the brown rice in a pot along with enough water to boil them.
2. Bring the water to a boil and let the beans and rice cook for 10 minutes. The grains should end up cooked but still firm.
3. Drain the water and transfer the grains to the food processor.
4. Add the rest of the crust ingredients in the processor and grind them until you get a firm, dough-like consistency. It won't turn completely smooth, there will still be some texture due to the rice and the lentils.
5. Preheat the oven to 350°F
6. On a large piece of parchment paper, spread the dough out into an approximately 10-inch diameter pie.
7. Raise the edges.
8. Transfer the pie to oven and cook it at 350°F for 15 minutes.
9. Let the crust cool while you work on the pesto topping.

To Make the Pesto:

1. Grind all the pesto ingredients (except the olive oil) in a food processor until you are happy with the texture.
2. Transfer the mixture to a bowl and mix in the olive oil.

To Make the Pie:

1. Spread the pesto uniformly over the crust.
2. Add your favorite toppings.