Heat the oven to 220 °C.
Sift the chickpea flour, vegetable bouillon and salt into a large bowl. Add the oil and gradually whisk in the water; pass it through a fine sieve and keep aside until needed.
In a second bowl, combine the cooked chicken with the sauce, red pepper, spring onion, tomato and cheddar.
Warm a crepe pan over medium heat. Drizzle some olive oil, and pour about a quarter of the mix evenly on the pan.
Cook for 3-4 minutes until bubbles are setting on the top. No need to flip the chickpea base. Transfer on a parchment-lined baking tray and repeat for the last 3 pizza bases.
Divide the chicken mixture between the 4 bases and place for 5 minutes in the oven to warm up and melt.
Remove from the oven and serve immediately.