Make the batter: Place the chickpea flour, water, 1 Tbs coconut oil, garlic salt, pepper and herbs in a high speed blender. Blend on medium speed for 1 min. Let stand for 15-20 minutes at room temperature.
While the batter is sitting, preheat oven to broil. Place your pan in the oven to heat for 10 minutes.
Meanwhile make the ricotta cheese.
Place all ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every coupe of minutes. Taste for flavors adding any additional ingredients. Set aside.
Using oven mitts, remove pan from the oven after 10 minutes. (Be careful, pan is really hot!!!)
Add 1 tbsp of coconut oil to the pan and swirl it around to coat pan.
Slowly pour in your chickpea batter. Tilt pan to make sure batter fills in evenly.
Change oven temperature to 425F and place pan back in for 5- 8 minutes - depending on the size of your pan. Bigger pan = pizza will be thinner and will probably take less time, so check at 5 minutes.Once the batter is set, remove it from the oven.
Spread the ricotta on top. Then add sliced tomatoes and sprinkle walnuts on top.
Place back in oven for 10-15 minutes until the pizza is crispy and brown on outside.
Remove from the oven. Carefully slide the pizza crust onto a marble/stone or heat safe surface.
Top with a bunch of sprouts/microgreens and any additional toppings - herbs, salt, black pepper or pepper flakes.
Drizzle hemp oil on top if desired. Slice and serve with green salad.
chop/slice your vegetables. Set aside
Feel free to change up the toppings, using tomato sauce instead of vegan ricotta, try different vegetables, herbs and nuts/seeds.