Preheat the oven to 400ºF (200ºC).
To make the pesto, add the basil, cilantro, sunflower seeds, capers, olives, sundried tomatoes, and garlic to a food processor and pulse a few times. Slowly add the olive oil in a constant stream while the food processor is running and blend until smooth. Stop a couple of times to scrape down the sides of the bowl with a rubber spatula. Add a pinch of salt to taste.
Top the pizza base or bases with a layer of pesto. Sprinkle with 2 tablespoons (30 mL) of the cheese and scatter with the desired toppings, covering all edges. Make it colourful and press the vegetables firmly onto the crust. Top with the remaining cheese.
Bake for 15 to 20 minutes or until the cheese is melted and the crust is crisp. Cut into slices and serve.
Store leftover pizza in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 weeks.