Roll the dough into a ball (it'll be somewhat sticky- it's okay).
Plop the ball onto your baking sheet and cover with an additional peach of parchment paper. Using a roller, gently roll out dough until as thin as you'd like your pizza to be. Don't make it too thin, or it'll be completely crunchy.
Par-bake for 7 minutes until slightly golden.
Remove from the oven and brush the olive oil and minced garlic onto the pizza, then brush the pesto onto the pizza, add both cheeses. brussels sprouts, and red pepper flakes, and bake until cheese is oozing and crust is golden brown, about 8 to 10 minutes.
Slice and serve immediately.
For dairy-free, add additional pesto and omit the cheese.