Step 1

In a small bowl, whisk the chickpea flour, water, 2 tbsp olive oil and 1/4 teaspoon salt until blended and smooth. Loosely cover and let stand for at least 1 hour (or up to 24 hours).

Step 2

Position oven rack to highest postiion and preheat broiler. Arrange vegetables on a large baking sheet (more or less single layer). Lightly mist or brush with olive oil and sprinkle with salt. Broil for 6 to 8 minutes until zucchini slices are browned. Let cool slightly.

Step 3

Preheat oven to 450F. Grease or spray 12 cups of a standard muffin tin.Divide chickpea batter evenly among prepared cups (about 2 heaping tablespoons each). Bake for 10 minutes. Remove from oven and spread each crust with 2 teaspoons sauce. Top with zucchini and a sprinkle of cheese, then top with tomato slices, mushrooms and remaining cheese.

Step 4

Return to oven and bake for 6 to 8 minutes longer until cheese is bubbly, melted, and browned slightly at edges.

Step 5

Cool in tin set on cooling rack for 10 minutes. Run knife around edge of each cup and remove pizzas. Serve warm or cool completely. Top with basil, if desired.