In a large bowl, combine the warm water, yeast and sugar. Allow to sit for 5 minutes, or until foamy.
Add the olive oil, all-purpose flour, flaxseed, and salt. Stir to combine. Add the whole wheat flour and mix until a stiff dough forms, adding more flour as needed.
Turn the dough out onto a well-floured surface and knead for about 5 minutes, or until the dough is smooth. Place in a lightly-greased bowl, turning to coat in the oil, cover lightly with a tea towel and place in a warm place to rise until doubled in size, about one hour.
Meanwhile, make the pesto:
In a food processor, combine pulse together the spinach, garlic, walnuts, and cheese. Drizzle in the olive oil until the pesto reaches your desired consistency. Add salt and pepper to taste.
Make the pizza:
Preheat the oven to 475 degrees.
Gently punch down the risen dough and divide into two pieces. Either use the second half for another pizza, or bag, tag, and store in the freezer for a later use.
On a floured surface, press your dough out to the desired size, about 10-12 inches. Lightly sprinkle a baking sheet or pizza pan with cornmeal and place the dough on the pan. Top with a few tablespoons of the pesto, your desired amount of the vegetables, and finally sprinkle with the cheeses. Bake for about 10 minutes, or until the crust is golden and crisp on the bottom. Allow to cool for about 5 minutes before cutting and serving.
Notes
Though this recipe is for one pizza, you will have enough dough for two, as well as plenty of leftover pesto. Store leftover dough and pesto in the freezer for later meals. Additionally, I have left off amounts for most of the topping ingredients, as this is truly a matter of personal preference. I suggest not going too overboard on toppings, however, as this can prevent the crust from cooking through entirely.