These are pizzas in the loosest possible sense of the word. But hey, they're little bases with toppings on, so I'm gonna run with it.
To make the socca, place the chickpea flour in a bowl along with ½ teaspoon of salt. Using a whisk, gradually incorporate the water and 1 tablespoon of oil until you have a smooth batter.
Meanwhile, peel the sweet potato and dice into ½ inch chunks. Toss with the tandoori seasoning (and chilli powder if using) and 2-3 tablespoons of oil until coated.
After 30 minutes, give the socca batter another stir and add a splash more water to loosen it if it’s looking a bit thick. It should be the consistency of pancake batter.