Quick-thaw the peas by blanching in boiling water for 3 minutes or microwaving until soft
In a food processor or high-speed blender, combine the peas, pine nuts, garlic, oil, water, hemp seeds, lemon zest, lemon juice, salt, and pepper to taste and pulse until the mixture is well combined and thick
Adjust seasonings to taste
Store in an airtight glass container in the refrigerator for up to 1 week
Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed
Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes
Transfer the zucchini from the strainer to a nut-milk bag or cheesecloth
Wrapping the cloth around the zucchini entirely, use your hands to squeeze out any excess liquid
Repeat the process until the zucchini no longer releases liquid
Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes, and black pepper to taste
Stir to combine well
Position one rack in the middle of the oven and another in the top position
Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the middle rack
Preheat the oven to 500ºF
Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil
Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2 inch thick
Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes
Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp
Carefully remove the crust from the oven, spoon on the pesto to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the pesto is warm
Remove from the oven
Top with garnishes, if desired, and serve immediately
