Preheat the oven to 415 degrees F.
Spread the chickpeas on a baking sheet and use a paper towel to rub them dry. Remove any of the skins that come off.
Season chickpeas with 1 tbsp. avocado oil, oregano and salt and pepper. Prepare butternut squash cubes on another baking sheet with 1 tbsp. avocado oil and a little bit of salt and pepper.
Bake both for 15 minutes. Flip the chickpeas and bake for another 10 minutes until crispy.
Assemble the pizza by adding the sauce to your crust, topping it with roasted butternut squash, chickpeas, cheese, and baby kale.
Bake according to pizza crust instructions.
Remove from oven and top with additional baby kale leaves, cheese and red pepper flakes if desired.