Preheat the oven to 246°C/475°F and line a baking sheet with parchment paper.
Add the flours, salt, water, active yeast, and sugar into a large bowl, and mix with a fork, incorporating all the ingredients to form a sticky dough.
Knead the dough with your hands for 5 minutes (or use a standing mixer with bowl) to form an elastic dough, shape it into a ball, then cover the bowl with a clean towel and let it rise at room temperature for 60 minutes.
Add the tomato sauce, cumin, and pumpkin puree into a blender and process to obtain a smooth sauce. Set aside.
When the dough has doubled its size, punch it down to release the air, and place it on a floured surface. Roll it with a dough roller into a 13-inch pizza crust or two 6-inch crusts.
Transfer the crust(s) onto the baking sheet, and spread the pumpkin tomato sauce on top.
Add the chickpeas, spinach, and onion rings, drizzle with olive oil, and bake for 15 minutes.
Remove the pizza from the oven, top with nutritional yeast, crushed pecans, and pomegranate seeds, cut it into slices, and serve warm.