Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.

Bring the water to boil in a saucepan. Take off the heat and stir in the sausage mix. Let sit until thickened, 3 – 5 minutes. Scoop the mixture with a large ice cream scoop onto the prepared baking sheet. With a fork or spatula, flat the balls into patties. Bake for 15 minutes, flip, and bake another 15 minutes. Let cool. Crumble the patties.

Make the basil garlic pesto – In a small food processor or blender, combine the basil leaves and garlic and pulse until coarsely ground. Add ½ teaspoon salt, ¼ teaspoon pepper, the white wine, and ½ cup olive oil. Process until smooth.

In a large skillet heat 2 tablespoons olive oil over medium-high heat. Add the onion, peppers, 1 teaspoon salt, ½ teaspoon pepper, and the crushed red pepper. Cook, stirring occasionally, until the onions and peppers soften, about 6 minutes. Add the crumbled sausage and cook for another minute, stirring.

Raise oven temperature to 450 degrees.

Brush the pizza crust generously with some of the basil garlic pesto and save the rest for serving. Bake for 4 – 5 minutes.

Spread each crust with 1 1/3 cups vegan mozzarella, top with the sausage and pepper mixture and bake for another 7 – 8 minutes or until the crust is browned and the cheese is melted. Sprinkle each pizza with 2 tablespoons vegan Parmesan and drizzle the rest of the basil garlic pesto over the pizzas.