Combine flaxmeal and 3 tablespoons very hot water in a small bowl until a slurry is formed; set aside.
Combine flour and salt in a large mixing bowl or bowl of a stand mixer. Combine yeast, olive oil, sugar and 1/2 cup warm water in a medium bowl or measuring cup. Allow to rest for 3 minutes for yeast to activate. Add yeast mixture to flour mixture; mix for 1 minute. Add flaxmeal slurry to dough; mix until dough comes together in a ball. If dough is too dry, add enough water to for a tender, pliable dough. Set aside to rest for 1 hour.
Preheat oven to 450`. Roll dough out to desired thickness; transfer to pizza stone or baking sheet. (i roll mine out directly onto lightly floured baking sheet.) Brush olive oil over entire dough and sprinkle evenly with garlic powder.
Sprinkle dough evenly with shredded mozzarella cheese and mozzarella balls. Top evenly with pine nuts and currants. Bake at 450` for 16 mintues.
Meanwhile, combine 2 tablespoons olive oil, lemon zest and garlic in a small skillet or saucepan. Heat mixture over medium-low for 5 minutes. Turn off heat and let sit for 5 minutes. Strain mixture, discarding lemon zest and garlic.
Drizzle pizza evenly with infused oil, and sprinkle arugula over top of pizza.