Preheat oven to 375 degrees Fahrenheit.
In a blender add basil, juice from one whole lemon, olive oil, hemp seeds, garlic powder and salt. Blend until smooth.
Cut pizza dough in half and flatten to form 2 mini pizzas.
Bake pizza crust for 15 minutes.
Meanwhile, in a medium saucepan add a touch of oil and diced kobucha squash. Sauté for 5 minutes.
Add mushrooms and sauté for another 5 minutes. Push mixture to the side of pan.
Slice lemon and add slices to the pan and cook for 3 minutes on each side.
Assemble pizza with pesto, cheese, squash, mushrooms and lemon slices.
Bake for an additional 15 minutes.
Top pizzas with arugula sprouts and enjoy!
