Heat the water to about 120°F. Combine the hot water, yeast, and sugar in a medium bowl. Let the mixture sit for 15 minutes. The yeast should activate and become foamy.

Add the chickpeas and coconut oil to the yeast mixture. Use an immersion blender (a food processor or blender will also work) to puree until smooth. Add the salt, ranch mix, oregano, basil, and flour; mix thoroughly. Use your hands to roll dough into a ball, kneading 2-3 times. Cover with plastic wrap and refrigerate for 4-8 hours.

Preheat the oven to 425° F. Spray a baking sheet with nonstick spray or place a pizza stone in the oven to preheat.

Turn the dough out onto a floured surface and knead it 10 times. Use a rolling pin to flatten out the dough to 12-14 inches in diameter and ½ inch thick. Transfer to the prepared baking sheet or hot pizza stone. Bake the crust for 10 minutes.

Meanwhile, slice the chicken sausage and coarsely chop basil. Melt the coconut oil in a medium skillet over medium heat; once oil is hot, add the kale, balsamic vinegar, and sausage. Sauté for 5 minutes, or until kale is softened and the sausage is heated through and lightly browned.

Remove the partially baked dough from the oven. Spread the pizza sauce to within 1 inch of the edge; sprinkle with grated mozzarella cheese, basil, and sautéed kale and chicken sausage. Bake for an additional 10 minutes or until the cheese is melted and slightly browned. Slice and serve hot with sliced mango on the side.