Pizza Margherita

The crust’s chewy-then-crispy texture honestly fooled me into thinking it was regular dough, but I didn’t miss the carbs one bit. The chickpea base held up to all the toppings without getting soggy, and I felt full way longer than I do after a normal slice.

The chickpea crust really does crisp up nicely in the oven and holds its own with the toppings, which is impressive. I just wish there was a bit more sauce on it, but for a higher-protein pizza night it definitely hit the spot.