Preheat oven to 425F. In a mixing bowl, add the Chebe mix. With a fork, blend in the milk, cheese, eggs and oil. Mix for a couple of minutes with the fork, then use your hands and knead it until the dough is smooth and well blended.
Flatten the dough with your fist to a diameter of about 12 inches, flipping the dough while working it. Make a ridge around the circumference of the dough with your fingers. (Depending on your preparation surface, you may want to dust the surface with corn meal or gluten free flour.)
Place the dough on a baking pan and dock it (poke holes) with the tines of a fork. Brush the surface and the ridge with 2 Tbsp olive oil.
When the dough is par-baked, remove it from the oven and spread the pesto evenly over the surface. Continue with the zucchini/tomato blend, the artichoke hearts, and dust it all with the red pepper flakes.