Step 1

Preheat the oven to 375 ºF. Line a baking sheet with parchment, lightly oil, and set aside.

Step 2

Pour the boiling water over the bulgur in a heat proof bowl and cover. Set aside to rehydrate for at least 15 minutes. Drain before using.

Step 3

On a skillet over low heat, toast the walnuts for about 8-10 minutes, stirring occasionally, until they smell toasty.

Step 4

In a food processor, combine the walnuts, rehydrated bulgur, chickpeas (except for the reserved 1/2 cup), sun-dried tomatoes, miso, olive oil, oregano, dried basil, granulated garlic, onion powder, salt, pepper, and nutritional yeast (if using). Process until well combined and mixture has started to form a paste. Taste for seasoning and adjust if necessary.

Step 5

Mix in the reserved chickpeas, bread crumbs, and vegan cheese (if using) and pulse to chop the chickpeas and incorporate everything evenly.

Step 6

Shape into balls: for large balls use a heaping tablespoon (~1 1/2 tbsp), for the small a heaping teaspoon (~ 1 1/2 tsp). Wet your hands to prevent any sticking and roll between your palms to get round balls.

Step 7

Place the balls onto prepared baking sheet and lightly mist with oil. Bake for 15 minutes, flip the balls, then bake an additional about 10 minutes, until golden. If making the other components, rinse out the food processor, but there is no need to clean it.

Step 8

Toast the pistachios and pepitas on a dry skillet over low heat for about 5 minutes, or until they smell toasty.

Step 9

Add garlic, pistachios, and pepitas to the food processor and process until finely ground.

Step 10

Add the arugula, basil, salt, pepper, and water. Process until its finely chopped.

Step 11

Stream in oil and process until smooth. Add lemon juice and pulse to combine. Taste and adjust seasoning if desired. If making pizza sauce, don't even rinse your food processor after emptying, it just adds extra flavor!

Step 12

Add a couple spoonfuls of tomato and juice to the food processor, and the garlic, red pepper, salt, oregano, and olive oil. Process until smooth.

Step 13

Add the remaining tomatoes and their juice. Pulse until just broken up (~7 times). You want to maintain some texture.

Step 14

Preheat oven to 550 ºF (or as hot as your oven goes) or a full hour to fully saturate the oven with heat. If using a pizza stone, make sure that's in the oven as it preheats.

Step 15

Stretch out the pizza, 10 oz of dough makes one ~12" pizza.

Step 16

Place dough on baking sheet if using, or pizza peel if baking on a stone.

Step 17

Spread sauce on the dough, then put on the chickpea balls, vegan cheese and pesto.

Step 18

Bake for 8-10 minutes, keeping a close eye on it at the end.*