Cook plain pizza crust as directed in oven. I added a bit of olive oil and use a pizza stone so it's extra crispy.
While pizza crust is cooking, chop all vegetables and add to a mixing bowl. Add lemon juice, lemon zest, olive oil, garlic, and salt. Stir to combine.
Remove crust from oven then add the whipped tofu basil ricotta by using the back of spoon. Ensure you leave a bit of space around the pizza for the crust. Layer on the mixed vegetables, crispy chickpeas, and vegan feta.
Place pizza back in oven and cook for about 10 additional minutes. Remove once done, let cool, then drizzle baslamic glaze before serving.