November 15, 2018


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.


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.


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.


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


  • 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


  • 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.


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

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