Coriander pesto pizza

Pizza base

• oil, for greasing
• 200 g lukewarm water
• ½ tsp dried instant yeast
• 120 g dried chickpeas
• 40 g Parmesan cheese, cut into pieces (3 cm)
• 1 garlic clove
• 1 sprig fresh rosemary, leaves only
• ¼ tsp salt
• ¼ tsp ground black pepper
• 1 tbsp psyllium husk

Coriander pesto

• 1 garlic clove
• 45 g fresh coriander, stalks and leaves cut into pieces (approx. 1½ bunches)
• 50 g raw unsalted cashews
• 40 g sunflower seeds
• 10 g pepitas
• 40 g lemon juice (approx. 1 lemon)
• 100 g avocado oil
• ¼ tsp salt, to taste
• 1 tsp dulse flakes (optional)

Toppings

• 20 g Parmesan cheese, cut into pieces (3 cm)
• 50 g mozzarella cheese, cut into slices
• 2 - 4 fresh tomatoes, cut into slices
• fresh thyme leaves, for garnishing