For the crust

1/2 cup each of hemp seeds, raw pumpkin seeds and sunflower seeds
1 cup walnuts
1 teaspoon salt & pepper
2 teaspoons dried basil (or a handful of fresh, lucky you)
1 tablespoon agave/maple syrup or a few dates
1-2 tablespoons water, as needed
1/2 onion, sliced
4 peeled garlic cloves

For the spinach pesto

4-5 cups organic spinach
1/2 cup raw pine nuts
1 peeled garlic clove
1/2 teaspoon salt & pepper
1/4-1/2 cup water, as needed
1 teaspoon agave/maple syrup or a couple dates

For the toppings

3 mushrooms
1 bell pepper
1 tomato
1 teaspoon tamari
1 teaspoon fave dried herb blend