Proof the yeast: In a bowl, mix warm water, sugar, and yeast. Let it sit 5–10 minutes until foamy. If it doesn’t foam, you’re not getting pizza tonight—retry with fresh yeast.

Combine dry ingredients: In a large bowl, whisk together all-purpose flour, chickpea flour, nutritional yeast (if using), salt, garlic powder, and oregano.

Mix wet to dry: Pour the olive oil and foamy yeast mixture into the dry ingredients. Stir until a shaggy dough forms. If it’s too sticky, sprinkle in a little more flour; if too dry, a splash of water helps.

Knead briefly: Turn dough onto a floured surface and knead for 2–3 minutes. It should be smooth but still a little springy. No marathon kneading required here.

First rise: Lightly oil a bowl, drop in the dough, cover, and let it rest 20–30 minutes. It’s not going to double like classic dough, but it will puff a bit and gain some elasticity.

Shape the crust: Roll or press the dough into a round or oblong disk about 1/4 inch thick. If it’s resistant, let it rest for 5 minutes and try again.

Prebake or top immediately: For crisper edges, prebake at 450°F (230°C) for 6–8 minutes. Remove, add sauce and toppings, then bake 8–12 minutes more until edges are golden and toppings look happy.