Herb Pesto Vegetable Pizza
[Vegan]

To Make the Pesto:

1. Combine almonds, garlic, parsley and cilantro mix, and rosemary in a food processor.
2. Add sun-dried tomatoes, cumin, ginger, pepper flakes and salt, process to mix and form a coarse paste.
3. While food processor is running, drizzle olive oil through feed tube.
4. Process well to combine – you can make the pesto as coarse or as smooth as you prefer.
5. Taste, check seasoning, and adjust as desired.

To Make the Pizza:

1. In a large bowl, add water and sprinkle with yeast, let mixture sit and proof, until it dissolves and gets foamy, about 5 minutes. Add oil and stir in sugar and salt.
2. Add flour and stir with a wooden spatula to form sticky dough.
3. Oil another large bowl lightly with olive oil and transfer dough to oiled bowl. Cover bowl and let dough rise in a warm spot until doubled in size, about 1 hour.
4. Turn dough on to a lightly floured work surface and knead dough until it becomes smooth and elastic. Divide dough into two equal pieces to make two pizzas.
5. Preheat oven to 450°F. and prepare a baking sheet with parchment paper or oil baking sheet lightly and sprinkle with a little flour and cornmeal (or use a baking stone if you have one).
6. Stretch or flatten dough and roll (using a rolling pin) to about a 12-inch round. Brush with a little olive oil and spread 3-4 or more tablespoons pesto on dough surface.
7. Top with prepared vegetables and sprinkle with pepper flakes and or salt as desired. Bake pizza for 15-20 minutes until crust is crisp and browned lightly. Prep second dough while pizza is baking or freeze to use later.
8. Let pizza cool on wire rack for about 5 minutes, then transfer to a board, cut into slices, and serve.