1. To prepare peanut sauce - In a food processor, add peanut butter, ketchup, rice vinegar, tamari, garlic, ginger and red pepper flakes and puree until smooth, scraping down sides of bowl as needed. Add rice milk and puree again until smooth (add 1-2 tbsp water to thin if desired-sauce should be thick enough to spread on pizza and not runny). Taste test, and if you would like a touch of sweetness, add agave nectar.
2. Preheat oven to 425F. Spread peanut sauce evenly on pizza shell. Distribute chickpeas, bell pepper and pineapple evenly over sauce. Bake for 17-20 minutes (if using wraps rather than crust, 17 minutes should be plenty), sprinkling on onions for last minute of cooking, until crust is golden and toppings have been heated through. Serve sprinkled with bean sprouts, and a handful of chopped peanuts.
* If I can't make my own pizza shell (or find a suitable pre-made vegan option), I use a pack of Eziekiel 4:9 tortillas as the shell. I just lay them out on the baking stone and spread a tiny bit of the sauce between the shells so that they hold together.