Preheat your oven to 220°C (430°F) and line your pizza pan with parchment paper.
In a mixing bowl, combine almond flour, chickpea flour, and a pinch of sea salt until well mixed.
Add olive oil and 3-4 tablespoons of water to the dry ingredients. Mix with a spoon or your hands until a dough begins to form. If it’s too dry, add a little more water; if too sticky, sprinkle in a bit more almond flour.
Knead the dough briefly until smooth, then press it evenly into your prepared pizza pan, working from the center out to create a 10-inch circle. Use a rolling pin if needed to smooth the surface.
Bake the crust for 10-12 minutes until it turns lightly golden and firm around the edges, filling your kitchen with a nutty aroma.
While the crust bakes, slice the bell pepper, red onion, and black olives thinly and set aside.
In a small saucepan, combine the tomato sauce with lemon juice and garlic powder. Warm over low heat until blended and slightly bubbling, about 2-3 minutes.
Remove the crust from the oven and spread the citrus-infused tomato sauce evenly over the surface.
Sprinkle vegan cheese over the sauce, then arrange the sliced peppers, onions, and olives evenly on top. Press lightly to secure the toppings.
Return the pizza to the oven and bake for another 8-10 minutes until the toppings are bubbling and the cheese has melted and slightly browned.
Once out of the oven, scatter fresh basil leaves over the top and drizzle with balsamic glaze for a sweet, tangy finish.
Let the pizza rest for 5 minutes to set, then slice and serve hot, enjoying the crunchy crust, melty cheese, and vibrant veggies in every bite.
