Ingredients (for the pizza base) - blended together and baked on a nonstick cookie tray at 150 C (302 F) for ~ 35 minutes (basically, until golden and cooked throughout):

1/2 cup of pumpkin puree
1/2 cup of egg whites
1/8 cup of chickpea flour (you could sub this with oat flour or buckwheat)
1/8 cup of pea protein (I do think it's optional but it added a nice extra flavor dimension)
1 tbsp of ground almonds
2 tbsp of nutritional yeast (optional but, again, it added a great uhmph factor)
2 tbsp of oat flour (you could just ground some oats instead though)
1 tsp of sea salt
2 tsp of dried basil
2 tsp of dried oregano

That's it. Two individual-sized pizza bases came out of the above mix (~ 7 inches in diameter). I let them cool and proceeded to top each one with 2 tbsp of cheddar + 2 tbsp of tomato pure +2 tbsp of cottage cheese + 2 tsp of dried thyme + 2 tsp of dried basil + 2 tsp of olive oil (which I drizzled around the pizza, on the edges, so it'd crunch-crunch in style). Result? Yummmm!

Macros per pizza base, without toppings because, really, you can add whatever you want on top (e.g. like a whole bunch of low/er fat cheese, mushrooms, sundried tomatoes, spinach, etc, etc, etc): 166.7kcals, 16g protein, 18g carb (4.5g sugars), 3.6g fat (0.3g sat) and 6g fiber!

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