Preheat the oven to 200 C/400 F.
In a medium bowl combine the chickpea flour, olive oil, water and salt, and mix to combine (the texture should be sticky).
Line a baking sheet with parchment paper and use a spatula to spread the mixture into a thin, round layer.
Bake for 15 minutes, remove from the oven and flip over.
Spread the hummus onto the whole surface, top with the asparagus, red onion and olives, drizzle with olive oil, and bake for 15 more minutes.
Meanwhile, mix the arugula with mint, lemon juice, minced garlic and olive oil into a bowl.
Remove the pizza from the oven, and set aside to cool for a few minutes.
Top with the chickpeas, pomegranate seeds, avocado, radishes and the greens salad and serve warm.