In a stand mixer fitted the paddle attachment, mix flour, non-fat dry milk powder, flax meal, salt, baking powder, and yeast on low speed until combined. Whisk together water, oil, and honey. With the mixer on low, slowly add water mixture in a slow stream until incorporated. Increase speed to medium and beat until dough is sticky and uniform, about 6 minutes. It will resemble a thick, sticky batter.

Remove bowl from mixer, cover with plastic wrap, and let stand at room temperature until dough has slightly puffed and inside is bubbly, about 1½ hours.

Adjust oven rack to middle position. Cover a baking stone with parchment paper and coat thoroughly with nonstick spray. Transfer dough to center of parchment paper and spread into an 8-inch circle using a greased rubber spatula. Thoroughly coat top of dough with nonstick spray then lay a large piece of plastic wrap over top of dough. Using your hands, gently press dough into a ¼-inch-thick, 11- to 12-inch round, leaving outer edge slightly thicker. Carefully peel plastic wrap off and discard (if it pulls on the dough, that’s OK, just gently press dough back to fill in any holes, it’s forgiving).

Place baking stone in oven, then heat oven to 325°F. Bake dough until firm, golden brown on bottom, and starting to brown on top, 55­–60 minutes, rotating pan halfway through baking.

Remove baking stone from oven and let crust cool slightly, increase oven temperature to 400°. Combine kale and 1 teaspoon oil, season with salt and gently massage to coat and slightly tenderize.

Spread pesto in an even layer over crust leaving a ¼-inch around the edge. Arrange half of the goat cheese over the pizza then top with kale, zucchini, tomatoes, and chives. Top with remaining goat cheese, drizzle lightly with olive oil and season with salt and pepper. Bake pizza until vegetables have wilted and cheese is starting to brown, 20–25 minutes. Top pizza with fresh basil, slice, and serve.