1 (15 oz) can chickpeas, rinsed and drained

1 egg

2 tbsp chickpea flour

1 tsp garlic powder

2 tsp dried basil

3/4 tsp salt

1 tsp black pepper

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Preheat oven to 400°F (200°C). Line a pizza baking sheet with parchment paper and lightly spray with nonstick cooking spray.
In a food processor, combine chickpeas, egg, chickpea flour, garlic powder, dried basil, salt, and pepper. Blend until smooth and thick, similar to hummus.
Spread the mixture into a 10–12-inch circle on the prepared baking sheet using a spatula.
Bake for 15 minutes, then carefully flip the crust over and bake for an additional 10 minutes until golden and firm.
Spread your desired tomato sauce and toppings over the crust, then bake for another 10 minutes until the cheese is melted and toppings are hot.
Remove from oven, slice, and serve warm.

For a vegan version, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

Add crushed red pepper or Italian seasoning for more flavor.

For a thicker, softer crust, spread the mixture into a smaller circle.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze the baked crust (without toppings) for up to 1 month.