Place the yeast and sugar into the warm water (80-90° F) and stir gently to combine. Let sit for 5 minutes or until yeast is puffy.
Meanwhile, combine the flours, flaxseed, salt, and olive oil in a large bowl.
Add water and stir to combine, using clean hands to bring the dough together.
Knead gently for one minute; the dough should be sticky. (If it seems dry or you have a hard time getting all of the flour into the dough ball, add a touch more water.)
Let rest, covered with a kitchen towel, in a greased bowl for at least 1 hour and up to 6 hours.
Place the kale into a large bowl and cover with very hot or boiling water. Let sit until wilted, about 3 minutes, stirring occasionally. Drain and let cool, then squeeze dry.
Add the wilted kale to a food processor or high powered blender, along with the basil, juice from 1/2 a lemon, sunflower seeds, garlic, Parmesan, and 2 tablespoons of olive oil.
Blend to combine, stopping to scrape down the sides of the container and adding more olive oil as you go to make a smooth and spreadable consistency. Season with salt to taste.
Preheat the oven to 400° F and grease 2 muffin tins (you'll need one full pan and 4 additional cups to make a total of 16 rolls).
Use your hands to press the dough into an 11x16-inch rectangle on a piece of parchment paper. Let rest for about 10 minutes.
Spread the pesto over the dough with a spatula, then sprinkle with mozzarella and Parmesan.
Starting on one long side, roll the dough up carefully, making a spiral roll.
Use a serrated knife to cut into 1-inch slices. Place each slice into a prepared muffin cup, and bake for 16-18 minutes until the dough is baked through and the tops are just starting to become golden.
Remove from pan, using a knife around the edges if needed, and let cool slightly before serving.
Serve with sliced pears.