Sprinkle the yeast over the warm water and let bloom for 5 minutes. You could use instant yeast and skip the blooming step.

Combine the starter, water-yeast mixture, flour, and salt in a large mixing bowl. Stir into a shaggy dough and then let rest for 10-20 minutes.

Knead the dough with a stand mixer with a dough hook or by hand for 5 minutes, or until a smooth and sticky dough forms. The dough should spring back when you push your thumb into it.

Lightly grease the mixing bowl with olive oil and return the dough to the bowl. Cover with a towel and let rise in a warm area for 2-3 hours or until doubled in size.*

Combine all of the ingredients in a food processor and pulse until the seeds and kale and broken down and a pesto forms. Store any leftover pesto in a sealed container in the fridge.

Preheat your oven to 500 degrees Fahrenheit.

Line a baking sheet or pizza pan with parchment paper. Roll or toss the pizza dough out to the desired thickness and place on the lined pan.**

Evenly spread the kale pesto on the pizza dough, leaving a 1/2 to 1 inch border for crust.

Evenly spread the cheese across the pizza and then top with the mushrooms and green pepper.

Bake for 6 minutes, then turn your oven to broil and bake for another 5-6 minutes or until the crust is golden brown.***

Let the pizza cool for at 5-10 minutes before cutting and serving.