Jump to Recipe

Before I go into detail about this recipe, I wanted to say that I was originally going to call it “chickpea pizza”, but felt like a bit of a fraud calling it this. Why? Because in reality, it doesn’t taste or look much like one. That’s not to say it isn’t delicious – because it is. I just didn’t want you feeling deceived by my choice of name. So instead I called it this because it follows the same principle as traditional pizza – a base, topped with tomato sauce and vegetables – but with a twist.

reaching for the first slice
The Base

So this “pizza’s” base is made from chickpea flour (also called gram flour). It’s becoming more widely available now and can be found in most major supermarkets, as well as health food shops. It’s high in protein, making it great post-exercise, and is also gluten-free for the coeliacs out there. I’ve added some baking powder and apple cider vinegar for a bit of rise, milled flax seed for consistency and seasoned it with salt, pepper, oregano and garlic powder. 

The Sauce

Since I usually just make this to feed one (me), I don’t want to be opening a carton of passata every time and only using a few tablespoons. To bypass this, I use tomato purée, adding some miso paste for a bit of smokiness. Combined with lemon juice, ACV, paprika and soy sauce, it really is something special.

The Toppings

You really can mix and match here, customising it to what you like and want each time. However, my go-tos are slices of steamed beetroot, mushrooms, pepper and cherry tomatoes. If you’re not vegan then add cheese for that melt. I like to dollop hummus as a substitute for mozzarella, but this is totally optional. It’s equally as delicious without (pictured here). I can imagine that sundried tomatoes, olives and red onion rings would be delicious, as would tenderstem broccoli. I’ve also crumbled falafel on top and added caramelised onion chutney before. The options are endless, so get experimenting!

perfect topped off with a sprinkle of nooch

Depending on how hungry I am, I’ll usually serve this with a big batch of my Dijon Kale Salad and devour in one go. You could even prep the bases ahead of time and lay them out with a variety of toppings to have a “chickpeazza” party 😜

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

A twist on the traditional pizza, using chickpea flour in the base and miso in the sauce to create a delicious variation. I hope you love it as much as I do!

Course: Main Course
Servings: 1 person
For the base:
  • 40 g chickpea flour (aka gram flour)
  • 80 ml water
  • 1 tsp milled flaxseed
  • 1/2 tsp baking powder
  • 1 tsp apple cider vinegar (ACV)
  • salt, pepper, oregano and garlic powder, to taste
For the sauce:
  • 1 level tbsp tomato purée
  • 1 level tsp miso paste
  • 1.5 tbsp lemon juice
  • 1 tsp soy sauce
  • 1 tsp ACV
  • 1 tsp water (for consistency)
  • pepper and paprika (to taste)
For the toppings, choose a selection of the following & make up your own:
  • sliced steamed beetroot
  • mushrooms
  • peppers
  • cherry tomatoes
  • falafel, hummus, sundried tomatoes, tahini, chutney, nutritional yeast (nooch), olives, artichokes…
For the base:
  1. Preheat the oven to 180C,/ fan 170C and set a baking tray aside. Start by measuring out all the dry ingredients before stirring in the water, mixing thoroughly to ensure there are no lumps. Leave to thicken while you heat up your pan.

  2. Warm up a non-stick pan and add some oil to prevent anything from catching. Pour in your batter and swirl until it covers the whole surface evenly. Let it cook on a medium heat for a couple of minutes, until the edges start to curl up and you can flip it easily with a spatula. Be careful though, you don’t want it to rip!

  3. Cook for a further minute or so, until the other side is lightly browned and not sticky. Place on your baking tray (oiled if necessary) and cook in the oven for 10-12 minutes, checking to ensure it doesn’t burn.

For the sauce and toppings:
  1. Meanwhile, make the sauce and prepare your toppings. Add all the sauce ingredients to a bowl and stir until smooth. Slice any ingredients that need slicing and prep anything else.

  2. Once the time is up, take the base out the oven and spread on the sauce to coat evenly, leaving a bit at the edge if you want a “crust”. Then pile on the toppings (or arrange them neatly), and return to the oven for a further 12-15 minutes, or until cooked. Check every so often because ovens vary and there’s a fine line between crispy and burnt.

  3. Enjoy, served with whatever you fancy (side salad/ vegetables etc).

As always, I hope you enjoyed reading this blog and are tempted to try this recipe. It’s become such a staple for me at uni, so I’d love to hear how you find it if you do give it a go!

Emma ♥♥