Preheat the oven to 220°C/428°F.
In a large bowl add the crust ingredients and mix with a fork.
Use your hands to create a dough and knead it for five minutes, until it becomes elastic.
Cover with a clean towel, and let it rest for 10 minutes.
Meanwhile, prepare the kale pesto: all the ingredients into a blender and pulse to obtain a creamy paste.
Roll the dough on a floured surface, then transfer it onto a baking sheet lined with parchment paper and bake for three minutes.
Remove from the oven and flip upside down.
Spread it with kale pesto leaving a 1 inch border round the edge, then add the kale leaves, broccoli florets, artichoke hearts and kalamata olives.
Top with onion rings, and pine nuts, drizzle with olive oil, season with black pepper and bake for seven minutes, until the crust becomes golden.
Garnish with fresh basil and mint leaves and hemp hearts, and serve.