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The chickpea crust actually crisps up nicely in a regular oven, which I wasn't expecting. Four cheeses is a lot but they balance well, and I didn't get that heavy brick feeling afterward like with regular dough.

I was skeptical about a chickpea crust holding up like real dough, but it crisps up beautifully on the edges while staying satisfyingly chewy in the middle. The extra protein makes it feel more like a meal, and it held all the cheese without getting soggy.

The chickpea crust genuinely surprised me — it’s doughy and crispy at the same time, and somehow doesn’t taste like a compromise. Even after reheating a slice the next morning, it kept that texture instead of turning soggy.