Instructions

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a medium bowl, add flax meal and 2 1/2 tablespoons water. Set aside for 5-10 minutes.
3. In a large bowl, add oat flour, almond meal, coconut sugar, cinnamon, nutmeg and salt. Stir to combine.
4. To the bowl with the flax, add pumpkin, applesauce and 1 1/2 teaspoons vanilla. Sir to combine. Slowly pour the wet ingredients into the dry ingredients, stirring. Mix until a soft dough forms. If the dough is too sticky, add a bit more oat flour.
5. Form the dough into a ball and place on the parchment paper. Flatten the dough with your hands until it is about 1/4-inch thick. You can also make two smaller pizzas.
6. Bake for 20 minutes.
7. While the crust is baking, pour the chickpea liquid into a large bowl. Beat with a hand mixer on medium speed, slowly adding the sugar, cream of tartar and 1/2 teaspoon vanilla. The mixture will be very liquidy at first; after about 10 minutes, the mixture should triple and form peaks.
8. Remove crust from the oven; let cool for 5 minutes. Spoon some of the meringue mixture onto the crust and spread. Broil on high for 1-2 minutes, until the meringue is lightly browned. You HAVE to watch it very closely as it will burn FAST.
9. Drizzle the pizza with molasses and top with pecans. Slice and enjoy!