Preheat the oven to 450 degrees F. In a small food processor, combine the sundried tomatoes and their oil, along with the walnuts, garlic, and lemon juice. Puree until smooth. Taste for seasoning and add salt as necessary.
Arrange your gluten-free pizza crust on a parchment-lined baking sheet. Slather it with a thin layer of the sundried tomato pesto. Scatter the mozzarella, broccolini, red chili flakes evenly onto of the crust and season with salt.
Transfer to the oven and bake for 10-12 minutes, or until your crust is golden brown and the cheese is bubbling and beginning to brown. Top with the arugula and cut into slices. POUR WINE!
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