Preheat your oven to 425°F (220°C). Place your cast iron pan (or desired pizza tray) in the oven on the lowest rack to heat up for about 10 minutes. This step is key to achieving that crispy-bottomed crust.

Make the chickpea crust. In a large bowl, whisk together the chickpea flour, arrowroot starch, nutritional yeast, baking powder, garlic powder, sea salt, and the Italian seasoning if you're using it. Pour in the warm water and olive oil, and stir until everything is nicely combined into a smooth batter.

Spread the crust. Carefully remove the hot cast iron pan from the oven. Drizzle a bit of avocado oil on the pan to keep the crust from sticking. Pour your crust batter into the pan and spread it out evenly with a spatula.

Bake the crust. Pop it back into the oven on the lowest rack and bake for about 10 minutes. You’re looking for the edges to start to pull away slightly from the pan and the top to begin to firm up.

Make the balsamic reduction. Heat balsamic vinegar in a pot over medium until it simmers, then reduce heat and let it thicken for about 15-20 minutes until halved in volume (stir occasionally). Remove from heat and stir in 2 tablespoons of raw honey until well mixed. Cool to thicken.

Add the toppings. After the initial 10 minutes of baking, remove the crust and spread your pesto over the top. Then, spoon over the bruschetta mixture generously.

Back in the oven. Return it to the oven for another 7-10 minutes. You want the toppings to get nicely acquainted with the crust, but keep an eye on it to prevent any burning.

The finishing touches. Once out of the oven, scatter a handful of fresh arugula over the top and drizzle with that balsamic reduction.