CHICKPEA FLOUR MARGHERITA PIZZA (VEGAN)

November 15, 2018

CHICKPEA FLOUR MARGHERITA PIZZA (VEGAN)

You guys, this vegan Chickpea Flour Margherita Pizza is sooo delicious and filling! I could hardly finish all four pieces for under 500 calories, but the flavors were just so magical I couldn’t stop. Best part is, you only need a few basic ingredients to make it! This pizza can be soy-free or dairy-free (depending what kind of cheese you use), it’s high in fiber and protein, and can be made vegetarian or vegan (again, depending what kind of cheese you use). If you’re just avoiding dairy, feel free to add some chicken sausage for some extra protein. If you’re vegetarian but not necessarily avoiding dairy, you can use part skim mozzarella to lower the fat and ramp up the protein even more. The topping possibilities are endless!

Did you know? Chickpea flour is rich in iron and B vitamins, both of which are common deficiencies of a vegan diet. It’s also lower in calories, higher in protein, and more rich in fiber than wheat flour, besides being gluten-free.

CHICKPEA FLOUR MARGHERITA PIZZA (VEGAN)

Making the crust

The crust is thin and crispy, but holds up well and doesn’t fall apart like some cauliflower or coconut pizza crusts can. To be honest, I am not a huge fan of the taste of chickpea flour by itself, but you can’t taste anything but the savory Italian spices and “cheesiness” of the nutritional yeast in this crust.

To make my batter, I combined chickpea flour (aka garbanzo bean flour or besan), water, nutritional yeast, garlic powder, and Italian seasoning (can sub oregano, marjoram or thyme), then heated olive oil in an oven-safe skillet, and added my batter. I cooked it just until the top had started to set and bubbles had formed.

CHICKPEA FLOUR MARGHERITA PIZZA (VEGAN)

The toppings

I slathered the crust with pizza sauce, a heavy sprinkle of almond mozzarella (can also use vegan mozzarella), ripe tomatoes and fresh basil. Then I popped my skillet into the oven and broiled the top for just a couple minutes until cheese melted. Mmm. So good!

Once the pizza had cooled slightly, I slid it onto a cutting board and cut into fourths to enjoy. My 4-year-old daughter gobbled up her piece in a flash! This pizza is the perfect size to satisfy one very hungry person, or split between two with maybe a side salad. I will definitely be making this again and again.

CHICKPEA FLOUR MARGHERITA PIZZA (VEGAN)

Here’s the printable recipe for this vegan Chickpea Flour Margherita Pizza! I hope you’ll rate it and comment below if you try it 🙂 Recipe created in collaboration with Abby Pollock and TransformNation.

This post contains affiliate links.

Chickpea Flour Margherita Pizza

This Chickpea Flour Margherita Pizza is scrumptious and super filling! It's also gluten-free, soy-free, and high in protein and fiber.
Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 serving
Calories 460kcal

Ingredients

  • 2/3 cup chickpea flour aka garbanzo bean flour, besan
  • 2/3 cup water
  • 1 tbsp. nutritional yeast
  • 1/4 tsp. Italian seasoning or oregano, marjoram, thyme
  • 1/4 tsp. garlic powder
  • 2 tsp. olive oil
  • 3 tbsp. pizza sauce
  • 1 oz. dairy-free almond mozzarella
  • 1/4 cup tomato sliced
  • 2 tbsp. fresh basil or 2 tsp. dried

Instructions

  • Preheat oven to BROIL on high.
  • Combine chickpea flour, water, yeast, and seasoning in a bowl to make a thick batter.
  • Heat olive oil in an oven-safe skillet over medium heat and pour in batter. Cook for 3-4 minutes until mostly set.
  • Top with pizza sauce, mozzarella, tomatoes and basil.
  • Place skillet in over under broiler for 3-4 minutes until cheese is melted.
  • Remove from oven (carefully) using an oven mitt and set aside to cool. Slide onto a cutting board using a spatula or turner, cut into fourths, and enjoy the whole pizza!
  • Leftovers will keep in the fridge up to one week, but this is best enjoyed fresh.

Notes

Calories (per entire pizza): 460kcal, Fat: 19.4g, Sat fat: 2.7g, Carbs: 50g, Fiber: 13g, Sugar: 7g, Protein: 25g, Sodium: 331mg




Leave a comment

Comments will be approved before showing up.


Also in Blog

Lemon Poppyseed Protein Bread (Dairy Free)
LEMON POPPYSEED PROTEIN BREAD (DAIRY FREE)

April 09, 2024

Where are all my lemon lovers at? I’m sucker for anything lemon, but my favorite is this Lemon Poppyseed Protein Bread. This bread is moist and fluffy, sweet and citrusy, and downright crave-worthy! It's dairy-free and can also be made gluten-free or vegan! I won't lie, it took many tries to perfect this loaf, but the effort was well worth the reward. 

View full article →

HEALTHY HAMBURGER HELPER
HEALTHY HAMBURGER HELPER

April 05, 2024

Who else loved Hamburger Helper as a kid? This Healthy Hamburger Helper tastes like a fresher, home-cooked version of my favorite boxed meal. My version has no artificial additives, and can easily be made dairy-free or vegan! It’s balanced in protein and carbs, and significantly lower in fat and sodium too. Best of all, this one pan meal is ready to eat in under 30 minutes!

View full article →

Banana Nut Collagen Protein Muffins (Gluten Free)
BANANA COLLAGEN PROTEIN MUFFINS (GLUTEN FREE)

April 03, 2024

Muffins are always a good idea for breakfast – especially if they’re these Banana Collagen Protein Muffins! These muffins are low sugar, high-protein, and taste like banana heaven. I had to eat as many as I could before the hubby got them all (he was pretty mad about it too). You can make these muffins low fat using unsweetened applesauce, or use buttery spread and walnuts like I did for a more decadent version.

View full article →

Get my FREE meal prep guide!

Get family-friendly recipes, nutrition tips and faith-based inspiration delivered straight to your inbox.