In a bowl, combine flour, salt, and baking powder.

In a measuring cup, add water and oil. Slowly add water to flour.

Mix by hand until dough forms a ball. If dough is dry, add one tablespoon water at a time. Dough should be soft, not sticky. If sticky, add more flour.

Knead dough for a few minutes.

Set aside.

Place pistachios, basil, and garlic in a food processor. Blend until nuts are chopped to a sand-like consistency.

Add oil in a steady stream while food processor is on. Blend until combined.

Add more oil if needed to make a more spreadable pesto.

Set aside.

Preheat the oven to 450 degrees Fahrenheit. Spray a 10×15-inch baking tray with cooking spray.

Roll out dough and place in tray.

Top dough with three to four tablespoons pistachio pesto (leftovers can be placed in fridge or frozen for future use).

Top with ricotta cheese and mozzarella cheese. Add an extra dollop or two of pesto on top, if desired.

Bake for 12–18 minutes or until cheese is melted and golden.

Add optional garnishes, if desired.

Slice into squares and serve.