I chose to make this a vegetarian pizza, but you're a meat eater you could totally swap out the chickpeas for grilled chicken or shrimp. Both would be delicious and still make this pizza filling, yet light at the same time.
Nutritional yeast + fresh basil to garnishoptional
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Prepare the pizza batter**, then pour it onto the baking sheet. Using a spatula, spread the batter into a large rectangle, about 12" x 6".
Bake the crust for 10 minutes, then remove, flip and bake for another 5.
While the crust is baking, stir the chickpeas with 2 tablespoons of BBQ sauce.
After pizza has baked for 15 minutes (total), remove and top with remaining sauce. Scatter shallots, cherry tomatoes and chickpeas across the top and place it back in the oven for another 10 - 15 minutes. (you can also broil it for 2 - 3 minutes at the end to get everything super crispy, just watch it carefully!)
Remove and slice into squares. Top with nutritional yeast and basil if using.
** you need to soak the quinoa overnight (or for at least 6 hours) to make the pizza batter, so just do that in the morning before you head to work and you can make pizza when you get home!