Heat your oven to 450 degrees.

Make your crust: In a large bowl, mix together flours, salt, and spices. In a small bowl, mix together wet ingredients: flax seed, water, oil, and milk. Make a well (hole) with the dry ingredients, and add wet ingredients. Using a rubber spatula to incorporate wet and dry ingredients. Dough will be wet, but let sit for an extra few minutes to let coconut flour soak up the moisture. Lightly flour your hands with tapioca flour, and spread a bit of flour on parchment paper. Place dough on parchment, flatten to a 12 inch disc. Transfer the dough (using the parchment paper) to a greased pizza stone or baking sheet. Flip the dough over (parchment side up), and remove paper from the top. Add toppings.

Make your pesto: Using a food processor or blender, add basil, nuts, yeast, and salt and blend. While motor is running, add oil and continue to blend until a thick paste is formed. You can add a bit more oil or a little water, but keep it thick for the pizza.

Assemble your pizza: Spread pesto over the top, then Daiya Cutting Board Style Shreds, and top with veggies (not arugula).

Transfer to lowest rack on your oven. Bake for 12-15 minutes depending on your liking for crust (extra crispy at 15 mins). Remove from oven, top with arugula if using. Cut into slices and serve hot!