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Chickpea Pizza on a Chickpea Flour Pizza Crust

Yields1 ServingPrep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

Looking for a gluten-free pizza dough? Look no further than chickpea flour! High in fiber and flavor, you can make an easy, delicious pizza crust. We top ours with dark leafy greens, fennel, herbs and spices for a delicious and unique pizza!
Makes 1 pizza

Chickpea Pizza

For the crust:
 1 cup chickpea flour
 ½ tsp salt
 1 cup water
 Colavita Extra Virgin Olive Oil for greasing the pan
For the toppings:
 1 Tetra Cart Colavita Chickpeas, rinsed and drained
 2 tbsp Colavita Roasted Garlic Extra Virgin Olive Oil
 1 small bunch Tuscan kale, stemmed, leaves torn
 1 small fennel bulb, very thinly sliced crosswise
 1 tbsp za’atar
 1 tbsp fresh lemon juice
 Salt and pepper to taste
 ¼ cup tahini
 Lemon zest and fresh parsley for serving

Preheat oven to 450°F. Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 3/4 cup of water and let the batter stand at room temperature for 30 minutes.


Drizzle a pizza pan with 1 tablespoon of the Colavita olive oil. Pour the batter onto the pan and drizzle the remaining 2 tablespoons of Colavita olive oil on top. Place the dough in the oven and bake for 5 minutes on one side, flip and cook 3-5 minutes to finish on the other side. Remove from the oven to top.

Prepare the topping:

Place the kale, chickpeas and fennel in a large ziploc bag.


Add 2 tbsp Colavita Roasted Garlic EVOO, 1 tbsp fresh lemon juice and the spices. Massage so that all the beans and vegetables are coated with the oil, lemon juice and spices. You can let this marinate for about 15-30 minutes at room temperature.


Pour the marinated vegetables on top of the par-baked pizza dough.


Bake in the oven for 10 minutes.


Remove from the oven and drizzle with tahini, then sprinkle on the lemon zest and fresh parsley. Serve.