A while back I made some really great pesto pizza crusts that were left in the freezer until recently when the urge hit.
The pesto crusts are made with: sprouted buckwheat, sprouted sunflower seeds, basil, spinach, olive oil, walnuts, parsley, sea salt, and garlic. I was really really happy with the way these turned out, and can even act as tasty crackers.
Here's how I made this Double Pesto Pizza:
1 pesto crust, layer of pesto (from Alissa Cohen's Living on Live Foods), thick layer of walnut meat from Russell James' lasagna*, sliced tomato, thinly sliced zucchini, sliced avocado, diced red pepper, and arugula to top it all off.
*Walnut Meat Layer
1 ½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked
2T dark/brown miso
2t dried oregano
2t dried sage
5T nama shoyu
½t cayenne pepper
2T olive oil
1T agave nectar
1t sea salt
Grind all ingredients in a food processor, leaving the mixture slightly chunky.