In a mixing bowl combine almond meal, cauliflower flour, onion and garlic powder and oregano.
Add olive oil, apple cider vinegar and water, combine well and form a large ball.
Lightly dust a clean, flat surface with extra cauliflower flour.
Place dough onto surface and gently roll out with a rolling pin. Shape edges as needed.
Place onto a pizza stone or lined baking tray and bake in oven for 10-12 mins or until lightly golden and cooked through.
Meanwhile prepare toppings. Mix pumpkin puree with garlic and oregano. Prepare remaining topping ingredients. To make tahini “cheese” mix tahini with water, nutritional yeast and season to taste. Add more water to mixture if needed.
Spread pumpkin puree over pizza base. Toss broccoli in olive oil and place on top of pizza (or use an olive oil spray). Add onion and chickpeas. Spoon over pesto and sprinkle with chilli flakes.
Drizzle over tahini and bake in oven for 15-20 minutes or until broccoli is cooked and pizza toppings are warmed through.
When ready to toss greens with olive oil and dress pizza. Top with cubed avocado and pine nuts.