Preheat oven to 400 degrees F (200 degrees C).
Add Onion (1/2) to small pan, cook over medium heat for 15-20 minutes, stirring occasionally, until onions caramelize. While onions cook, make the pesto.
Add Fresh Spinach (2 cup), Pecans (1/4 cup), Collagen Beauty Greens (1 scoop), Parmesan Cheese (1/2 cup), Garlic (1 clove), Lemon Juice (1 tablespoon), Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Coconut Oil (1 tablespoon), and Canned Chickpeas (1/4 cup) to the bowl of a food processor.
Process 12-15 seconds.
Add Flatbread (2) to baking sheet and bake 5-6 minutes or until flatbread is crispy without being burned.
Remove flatbread from oven, add pesto, Mozzarella Cheese (1/2 cup), Parmesan Cheese (1/2 cup), onion, Goat Cheese (1.5 ounce), Roasted Pumpkin Seeds (1 tablespoon). Bake for additional 5 mins or until cheeses have melted.