Before making the bread base, you will need to soak the chickpeas overnight or about 8 hours*. After soaking, drain and rinse the chickpeas.

Add about 3 cups of soaked chickpeas to the blender with 2 cups of water,  and blend until a smooth dough is formed.  2 cups of dried chickpeas, yields about 6 cups of soaked chickpeas. Therefore, you will be able to blend all of them in two rounds.  Blend until the dough is as smooth as possible with no chickpeas clumps left. You might need to blend for few minutes,  if you are not using a high power blender.

If you only have a one cup blender, fill a half of the cup with chickpeas and add enough water to barely cover the chickpeas.

Add the blended chickpeas to a bowl, and blend the remaining soaked chickpeas.  Be sure you add water to the blender every time you add new chickpeas.

After all the chickpeas are blended add the tapioca and salt to the bowl and mix  until the flour and salt are well incorporated.  The dough will be thick, but runny.

Add parchment paper to a cookie sheet (for pan pizza) or a pizza stone (for round pizza crust). Add some dough to the cookie sheet or pizza stone,  and spread evenly into a thin layer.  For a thicker bread, add enough dough and spread it to about 1/2 inch thickness.

It will make around 3 pizza crusts. If you do not use them right away, the pizza crust can be stored in the fridge for a couple of days or can be frozen for a couple of weeks.

Bake it at 420 F for 25 mins. Let it cool for few minutes. Turn the pizza crust up side down, before adding the toppings.

Add the pizza sauce and pizza toppings to it. Broil the pizza for about 4-5 mins (watch it carefully to not burn, just enough for the cheese to melt). I usually set the oven tray 2 slots down from the top of the oven, so the pizza would not be too close and burn. If your toppings have vegetables, bake the pizza at 375 F for about 15 mins, than broil the top for about 2-3 mins.