Wash and slice all veggies. Wash and drain chickpeas. Set aside.
If you haven’t made peanut sauce, make it now.
Prepare you crust, whichever one you choose to use or take out a store bought crust of choice.
While preparing crust, also roast the carrots, red peppers, zucchini and chickpeas on a parchment lined cookie sheet at 350°F (180°C) just to soften them a bit. About 5-10 minutes, depending on how thin you cut them.
Build your pizza by generously coating the pizza crust with the peanut sauce. Add chickpeas and gently press down to keep them in place. Add the carrots, zucchini and red peppers. Sprinkle with sliced green onions.
Bake according to pizza crust directions, or until your chickpeas get crispy on the outside.
Any pizza crust will work but I liked the potato type crust that I used. Keep in mind it is not a traditional crust but more of a thin crispy crust. You can also use your favorite store bought crust.
You can add less of more of the ingredients to suit your taste.
You will have more peanut sauce left over, but I still suggest making it all because it works awesome to dip the pizza in too!
Tips to prep ahead: Make peanut sauce ahead of time. Wash and slice veggies.